Hydroponics and Health Benefits of Curry
Originating from India, the curry leave plant is also known as Bergera Koenigii. The plant is low maintenance and often used to improve the flavor and taste of numerous types of foods.
Hydroponics of Curry
Hydroponic System
Hydroponic systems that work best for curry spice are the nutrient film technique, along with the raft and pond systems. In addition, aeroponics, ebb and flow, and drip systems can be used as well.
Temperature
Optimal temperatures often used to grow curry leaves lie between 72-to-86-degree Fahrenheit.
Nutrient Solution
The ideal pH recommended for this particular spice ranges from 5.6 to 6. Moreover, studies have revealed that the application of NPK to curry leaves results in a better accumulation of assimilates.
Nutritional Profile of Curry
The following nutrients can be obtained from a serving of 100g of curry leaves.
Energy
The total energy received from this particular serving of curry leaves provides 108.000 Kcal. (FoodData Central, 2019)
Vitamins
Curry leaves consist of multiple vitamins, such as A, B, C, D, E, and K. (FoodData Central, 2019)
Carbohydrates
Total carbohydrates found in 100g of curry are 3.6g. (FoodData Central, 2019)
ORAC Value
The total ORAC value of curry leaves is 48504.
Health Benefits of Curry
Given that curry leaves are an important source of iron (FoodData Central, 2019), it aids in alleviating anemia. An additional benefit of curry leaves where anemia is concerned is that they provide folic acid, which helps absorb iron.
Chemistry of Curry
Important compounds present in curry are Elemol, Linalool, Myrcene, α-Terpinene, Geranyl acetate, β-Ocimene, Neryl acetate, and Allo-Ocimene. These compounds can be classified into four distinct groups, namely, monoterpene hydrocarbons, sesquiterpenes hydrocarbons, oxygenated monoterpenes, and oxygenated sesquiterpenes. (Mini Priya Rajendran, 2014)
References
FoodData Central. (2019, April 1). Retrieved from US Department of Agriculture: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170924/nutrients
Mini Priya Rajendran, B. B. (2014). Chemical composition, antibacterial and antioxidant profile of essential oil from Murraya koenigii (L.) leaves. Avicenna J Phytomed, 200-214.