Fresh curry leaves (Murraya koenigii) are the aromatic leaves of a tropical tree used extensively in South Indian, Sri Lankan, and Malaysian cooking. They provide vitamin A precursors, vitamin C, iron, and calcium. Their distinctive aroma — quite unlike curry powder — comes from linalool, pinene, and other terpenes released when fried in hot oil.
Add fresh curry leaves to hot oil at the start of cooking and let them splutter for 5-10 seconds to release their aroma; dried curry leaves are significantly inferior. Fresh leaves freeze well for 2-3 months.
Where Curry leaves, fresh Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Vitamin A (RE) | 1,130 µg | 161% | |
| Calcium | 820 mg | 103% | |
| Magnesium | 220 mg | 59% | |
| Chloride | 200 mg | 25% | |
| Folate | 94.0 µg | 47% | |
| Phosphorus | 57.0 mg | 8% | |
| Vitamin C | 8.00 mg | 10% | |
| Iron | 5.10 mg | 36% | |
| Niacin equivalents (NE) | 4.40 mg | 28% | |
| Niacin (B3) | 2.30 mg | 14% | |
| Copper | 0.210 mg | 21% | |
| Riboflavin (B2) | 0.210 mg | 15% | |
| Thiamin (B1) | 0.080 mg | 7% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Maltose | 0.000 g | — | |
| Cholesterol | 0.000 mg | — | |
| Beta-carotene | 6,780 µg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →