Curry: Properties and Benefits

The curry, for those who still do not know, is not a spice but a blend of more dried spices, crushed and mixed together in possession of many therapeutic properties; curry is the name of european origin, and refers to a mixture of spices that is commonly composed of turmeric, cumin, coriander, cardamom, cinnamon, black pepper, cloves, nutmeg, ginger, chili pepper and greek hay.

In India, country of this original blend of spices, curry is called "masala" and is very common in all asian countries; there are many varieties of curry (or masala) and the ingredients vary depending on the area in which you prepare and traditions of the place.

Depending on the ingredients with which you prepare it, the curry takes different colors that can vary from yellow to red with different degrees of spiciness that are identified with the words sweet and mild: mild is for medium spicy and sweet to very spicy.
Curry: Properties and benefits
The curry is composed of 9.5% water, 58.1% carbohydrate, 12.6% from protein, from 5.6% ash, from 2.7% of sugars and fats, and fiber.

Discreet the amount of minerals present in curry, which are: potassium, phosphorus, sodium, calcium, iron, magnesium, copper, zinc, manganese and selenium.

The curry contains some B vitamins (B1, B2, B3 and B6), vitamin C, vitamin E, vitamin K and J.
There are also the following sugars: dextrose, fructose, sucrose and galactose.

Benefits and Curative Properties of Curry

The curry, being composed of many spices with beneficial properties for our body, in turn, has beneficial effects on our health.

The yellow color of curry is given by turmeric which, thanks to the presence of curcumin, confers many beneficial properties such as anti-inflammatory and antioxidant properties. Other features of curcumin are to slow down the degeneration of nerve cells typical of Alzheimer and the relief of symptoms related to rheumatoid arthritis.

The intake of curry is beneficial to the digestive process and is useful in case of problems related to meteorism; these two properties are due to the presence in curry of ginger and cumin. The cloves instead give the curry antibacterial properties.

Another property of the curry is one that regulates metabolism and helps the body to burn fat; for this reason, the curry is often included in weight loss diets.

Curry Curiosity
Given the existence of the many variations of curry you can prepare in your own home this precious spice mixture; starting from the basic composition of curry you can try to make some slight changes by removing and adding other spices as you like until you get a mixture that meets their personal tastes in terms of taste and degree of spiciness.

With rare exceptions are allergic to certain spices, the curry is well tolerated in pregnancy, provided of course you do not overdo the dosage.

Recent studies conducted in the United States support the view that sees the curry as a valuable help against cholesterol, and diabetes.

In case of an emergency and in the absence of other remedies, the curry, thanks to its antibacterial properties, can be used to treat minor wounds and skin abrasions.

The curry spice is very versatile and adapts well to many types of dishes, both meat and fish and vegetables.

Other studies, ever conducted in the United States, have shown that the curry will prove useful in the prevention of some cancers, especially of the prostate.
Contraindications of Curry
The intake of curry is not recommended in the case of gallstones, this is because curcumin present in the curry has the ability to stimulate the production of bile acids and may cause the contraction of the gallbladder, thus increasing the intensity of the symptoms associated with this disease.

The pepper present in curry instead could create problems for those who suffer from gastritis and ulcer, increasing the inflammation.
Curry: Properties and benefits
Curry: Properties and benefits
Chemical Composition
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Every 100 gr. curry powder you have  320 kcal.
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