Curry (spice) - properties and application

Curry is a very aromatic spice, specifically a mixture of spices that comes from Indian cuisine. The most popular dish with its addition is probably a curry chicken. This exotic spice will not only work in the kitchen when scientific research shows that it also has many medicinal properties, including has a protective effect on the cardiovascular system, reduces joint pain, has antibacterial effect, reduces the risk of cancer. Check what other properties curry has.

Curry (spice) - properties and application

Curry is a spicy seasoning, specifically a mixture of spices, yellow or red. Curry originates from southern Asia and was originally used in Far Eastern cuisines, but nowadays it appears more and more often in European kitchens. The most popular dish with its addition is probably a curry chicken. The curry composition is slightly different from the region and preferences.

Curry - composition

The most commonly used curry ingredients are:

o   turmeric

o   fenugreek

o   coriander

o   Roman cumin

o   cinnamon

o   cloves

o   nutmeg

o   anise

o   ginger

o   cayenne pepper and black

o   cardamom

o   Garlic

o   mustard

o   chili

Curry prevents cancer

Eating curry regularly may be beneficial in cancer prevention, stopping their development in one of the early stages when DNA is damaged. In addition, curcumin reduces the expression of PSA in human prostate cancer cells.

Curry to help with anemia

Curry is a great source of iron, its content in 100 g of this spice almost doubles the daily requirement of an adult. Iron is the main component of hemoglobin involved in oxygen transport.

Curry prevents cardiovascular disease

Curry has a beneficial effect on the lipid profile, it can lower blood cholesterol thanks to the fenugreek content. In addition, thanks to the presence of cardamom curry, it widens blood vessels, reduces tension in the blood vessels, which leads to lowering blood pressure, thus reducing the risk of heart attacks and strokes.

Curry - nutritional values (in 100 g / 1 g)

Calorific value - 325 kcal

Protein - 14.29 g

Fats - 14.01 g

- saturated fatty acids 1,648 g

- monounsaturated fatty acids 8.78 g

- polyunsaturated fatty acids 3,056 g

Carbohydrates 55.83 g

Fiber 53.2 g

Minerals (% of the recommended daily allowance for an adult)

Phosphorus - 367.0 mg (52%) / 3.67 mg (0.52%)

Potassium - 1170 mg (33%) / 11.70 mg (0.33%)

Sodium - 52.0 mg (3%) / 0.52 mg (0.03%)

Calcium - 525.0 mg (53%) / 5.25 mg (0.53%)

Iron - 19.10 mg (191%) / 0.191 mg (1.91%)

Magnesium - 255.0 mg (64%) / 2.55 mg (0.64%)

Zinc - 4.7 mg (43%) / 0.047 mg (0.43%)

Copper - 1.2 mg (133%) / 0.012 mg (1.33%)

Selenium - 40.3 μg (73%) / 4.03 μg (0.73%)

vitamins

Vitamin B1 - 0.176 mg (14%) / 0.00176 mg (0.14%)

Vitamin B2 - 0,200 mg (15%) / 0,002 mg (0,15%)

Niacin - 3.260 mg (20%) / 0.026mg (0.20%)

Vitamin B6 - 0.105 mg (8%) / 0.00105 mg (0.08%)

Vitamin B12 - 0.0 μg (0%) / 0.0 μg (0.0%)

Vitamin C - 0.7 mg (9%) / 0.077 mg (0.09%)

Vitamin A - 1.0 μg (0.1%) / 0.01 μg (0.001%)

Vitamin D - 0.0 μg (0%) / 0.0 μg (0%)

Vitamin E - 25.24 mg (252%) / 0.2524 mg / (2.52%)

Foliates - 56.0 μg (14%) / 0.56 μg (0.14%)

Nutritional value USDA,% of the daily recommended consumption: Norms of Nutrition, Amendments IŻŻ, 2017

Curry reduces the level of glucose

Studies have shown that regular curry consumption combined with physical activity reduces fasting glucose in healthy subjects. In addition, in animal studies, it has been proven that the active compound curcumin-curcumin prevents abrupt changes in blood glucose levels due to its anti-inflammatory properties.

Curry in Alzheimer's disease

Thanks to the curcuma curry, there has been a beneficial effect on curry for people with alzheimer . Older people regularly eating curries were characterized by better cognitive functions. Curcumin (active turmeric compound) has neuroprotective, anti-amyloid and anti-inflammatory effects. Curcumin stimulates the proliferation of nerve cell progenitors and modulates levels of neurotransmitters: serotonin and dopamine.

Curry supports the skeletal system

Curry accelerates bone mineralization, reduces bone loss and accelerates bone regeneration after fractures. Such action determines curcuma and minerals contained in curry.

Curry fights bacteria

Coriander contained in curry has antibacterial properties. It has an inhibitory effect on the growth of bacteria, including Escherichia coli.

Curry anti-inflammatory effect

Turmeric contained in curry reduces inflammation. The anti-inflammatory properties of turmeric reduce joint inflammation, relieve joint pain associated with rheumatoid arthritis.

Curry - side effects

Curry is a strong anticoagulant, so it should not be consumed by people who are taking blood thinners. In addition, curry is inadvisable for people with cholelithiasis gallstones and cord stones, because it can increase pain.

Curry - use in the kitchen

Curry is used in the kitchen as a spice for dishes. Curry gives the dishes an aromatic scent and yellow color. They are used for seasoning rice dishes, meat dishes and as an addition to sauces for meat or fish. In addition, the curry can be used for seasoning soups and salads. Curry will be great as a seasoning for shrimps and for vegetarian dishes, e.g. for seasoning tofu.

Curry - how to make a curry at home?

You can easily prepare a curry mix at home. Necessary will be: ground coriander (4 teaspoons), turmeric (2 teaspoons), caraway (1 teaspoon), black pepper (1 teaspoon), red pepper spice (1/2 teaspoon), cardamom (1/2 teaspoon), cinnamon (1 teaspoon) / 4 teaspoons) and ground ginger (1/4 teaspoon). All ingredients blend until the powder is obtained, store in a tightly closed container in a cool and dry place.