The curry tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), and is native to Asia.[2] The plant is also sometimes called sweet neem, though M. koenigii is in a different family to neem, Azadirachta indica, which is in the related family Meliaceae.
Its leaves, known as curry leaves, are used in many dishes in the Indian subcontinent.
Nutrition Content :
The major nutrients in curry include; carbohydrates, fibers, phosphorus, calcium, iron, magnesium, and copper. Curry leaves also contain vitamin A, vitamin B, vitamin C, glycosides, plant sterols, and amino acids.
Curry leaves have vitamin E also known as alpha-tocopherol which is anti-oxidant, anti-bacterial, and anti-inflammatory. They also slow down aging and also protects the skin against radiation.
Curry leaves reduce the amount of cholesterol in the body which is the major cause of weight gain.
Curry leaves stimulate hair follicles which result in robust growth of hair strands, it also prevents premature graying and hair loss.
