Curry is a sauce made from a variety of spices and is commonly found in Indian, Thai, and Japanese cuisines. It is generally eaten with meat and rice. Curry is a diverse and specially seasoned dish. The most famous cooking methods are from India and Thailand. However, curry has become one of the mainstream dishes in the Asia-Pacific region. Apart from tea, curry is one of the few truly pan-Asian dishes or beverages. It should be noted that it originated from India. Indian cuisine is famous for making foreign dishes by mixing various styles.
There are many types of curry. Classified by country, its origins include India, Sri Lanka, Thailand, Singapore, Malaysia, etc. Classified by color, there are distinctions of red, green, yellow, and white. According to the differences in ingredient details, there are about more than ten types of curry classified by taste. The gathering of these very different spices can form various unexpected rich aromas of various curries.
Nutritional Information
Typical nutrient values of Curry per 100g.
| Calories (kcal) | 415 | Vitamin C (mg) | 2 |
| Protein (g) | 13 | Calcium (mg) | 540 |
| Fat (g) | 12.2 | Phosphorus (mg) | 400 |
| Carbohydrates (g) | 63.3 | Potassium (mg) | 1700 |
| Dietary fiber (g) | 36.9 | Sodium (mg) | 40 |
| Vitamin A (μg) | 110 | Magnesium (μg) | 220 |
| Carotene (μg) | 690 | Iron (mg) | 28.5 |
| Vitamin B1 (mg) | 0.41 | Zinc (mg) | 2.9 |
| Vitamin B2 (mg) | 0.25 | Copper (mg) | 0.8 |
| Dietary Fiber(g) | 0.7 | Niacin (mg) | 7 |
Health Benefits
Stimulate appetite
It can promote the secretion of saliva and gastric juice, accelerate gastrointestinal peristalsis, and enhance appetite.
Promote blood circulation
Curry can also promote blood circulation and achieve the purpose of sweating. Therefore, in hot regions, people especially like to eat curry dishes.
Fight cancer and prevent cancer
Research by the American Association for Cancer Research points out that curcumin contained in curry has the function of activating liver cells and inhibiting cancer cells, and can play a certain role in the prevention of liver diseases and cancers.
Nutritional Value
I. Rich in nutrients
- Protein: Curry contains a certain amount of protein. For example, there may be about 13 grams of protein per 100 grams of curry, which helps maintain the growth, repair, and renewal of body cells.
- Fat: With about 12.2 grams per 100 grams, fat can provide energy reserves for the body and play a role in the absorption of fat-soluble vitamins.
- Carbohydrates: With a content of 63.3 grams per 100 grams, it is one of the main sources of energy for the body.
- Dietary fiber: With as high as 36.9 grams per 100 grams, dietary fiber helps promote intestinal peristalsis, prevent constipation, and maintain intestinal health.
II. Vitamins
- Vitamin A: Curry contains 110 micrograms of vitamin A per 100 grams, which is crucial for eye health, the immune system, and the normal function of the skin and mucous membranes.
- Carotene: With a content of 690 micrograms per 100 grams, it can be converted into vitamin A in the body and has antioxidant effects, helping to prevent chronic diseases.
- Vitamin B group: Including vitamin B1 (0.41 milligrams per 100 grams), vitamin B2 (0.25 milligrams per 100 grams), and niacin (7 milligrams per 100 grams). These vitamins are involved in the body’s energy metabolism, nervous system function, and cell repair.
- Vitamin C: Although the content is relatively low, at 2 milligrams per 100 grams, it still contributes to the immune system, antioxidant, and collagen synthesis to a certain extent.
Storage
Curry should be stored in a sealed container to prevent the loss of aroma through evaporation.