Benefits of Curry Leaves Kadi Patta

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Curry leaves popularly called curry patta (kadi patta) are a rich source of vitamin A, calcium and folic acid and among other things can prevent early development of cataract.

 

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These tender, fern-like leaves have a spicy aroma and tangy flavor. Curry leaves popularly called curry patta (kadi patta) are a rich source of vitamin A, calcium and folic acid and among other things can prevent early development of cataract. Popularly known as curry patta, they used very often in the south indian food. They are also used as an herbal tonic in ayurvedic medicine. A good source of folic acid, the leaves can also help in absorption of iron. Other proposed benefits include boost in circulation and anti-inflammation. It is also anti-diabetic, antioxidant, and delays premature graying. With its anti-inflammatory benefits, it is used in treating bruises and skin eruptions.

Curry leaves stimulates the digestive system, and relieve nausea and heartburn. This shows that curry leaves and their extract hold great promise to mediate the immune system and metabolic processes. Including this ingredient in your daily diet has many proven health benefits. They can be used both raw and cooked. Kadi Patta leaves are best consumed fresh.

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