Kadi patta or curry leaves is a staple in Indian dishes . Commonly used as seasoning, this leaf adds a special flavour to every dish it is added to. But there is more to the humble curry leaf than simply flavour. Packed with carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper, minerals and vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides and flavonoids, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.Curry leaves are widely used in the Indian kitchens in curries, rice, snacks, et al. They are known for their aromatic and distinctive flavour; however, they have more than just appetite-tickling flavour.
Benefits of Kadi Patta or Curry leaves
- Curry leaves are a rich source of iron and folic acid. Folic acid is mainly responsible for carrying and helping the body absorb iron,
- Curry leaves help your blood sugar levels by affecting the insulin activity of the body and reduces ones blood sugar levels.
- Curry leaves is known to help improve digestion and alter the way your body absorbs fat, thereby helping you lose weight. Since weight gain is one of the leading causes of diabetes, kadi patta treats the problem right at the root.
- curry leaves have properties that can help in lowering one’s blood cholesterol levels.
For more information please visit below link: