| Curry leaves posses the qualities of herbal tonic. They strengthen the
functions of stomach and promote its action. They are also used as a mild
laxative. The leaves may be taken mixed with other mild tasting herbs. The
juice extracted from 15 grams of leaves may be taken with buttermilk.
An analysis of curry leaves shows them to consist of moisture 66.3 percent,
protein 6.1 percent, fat (ether extract) 1.0 percent, carbohydrates 16.0
percent, fiber 6.4 percent and mineral matter 4.2 percent per 100 grams. Their
mineral and vitamin contents are calcium, phosphorous, iron, nicotinic acid
vitamin C.
Fresh leaves on steam distillation under pressure yield a volatile oil.
Besides the oil, the leaves contain a residual gluucoside named as koenigin. |
