From Kitchen to Medicine Cabinet: Curry Leaves as an Iron Supplement
Curry leaves are commonly used in Indian cuisine for their unique flavor and aroma. However, in addition to their culinary uses, they also have a number of potential health benefits:
Improving digestion: Curry leaves are rich in digestive enzymes that help break down food and aid in digestion. They also contain fiber, which helps prevent constipation.
Reducing cholesterol: Studies have shown that curry leaves may help lower cholesterol levels in the blood, which can reduce the risk of heart disease.
Managing diabetes: Curry leaves have been shown to help regulate blood sugar levels in people with diabetes. This is thought to be due to their ability to reduce insulin resistance.
Anti-inflammatory properties: Curry leaves contain compounds that have anti-inflammatory properties, which may help reduce inflammation throughout the body and improve overall health.
Promoting healthy hair: Curry leaves have been used in traditional medicine to promote healthy hair growth and prevent hair loss. This is
thought to be due to their high content of vitamins and minerals, which are essential for hair health.
Curry leaves are a good source of iron, with a 100-gram serving providing about 1.9 milligrams of iron, which is approximately 10% of the daily recommended intake for adults. Iron is an essential mineral that is required for the production of hemoglobin, a protein in red blood cells that helps transport oxygen throughout the body. Iron deficiency can lead to anemia, a condition characterized by fatigue, weakness, and shortness of breath.