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Curry powder

Curry powder is a spice mix that contains about 13 different ingredients. It is used to season a wide variety of sauces and dishes.
Macronutrient carbohydrates 66.36%
Macronutrient proteins 16.99%
Macronutrient fats 16.65%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, 2.8g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, 0.3g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 11:1

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 2.79 g to essential alpha-linolenic acid (ALA) 0.26 g = 11:1.
Ratio Total omega-6 = 2.8 g to omega-3 fatty acids Total = 0.26 g = 11:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

Nutrient tables

General information:

From Wikipedia: Curry powder is a spice mix of widely varying composition based on South Asian cuisine.”

Most curry powder recipes include curry leaf, coriander, turmeric, cumin, fenugreek, and chili peppers in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, long pepper, and black pepper may also be included. The Portuguese importation of the chili pepper from Brazil and their mixing of other Asian spices enabled the development of 'curi'.”

The ingredients vary greatly depending upon the intended purpose (meat, fish, poultry, or vegetables) and the regional flavor preferences (aromatic, sour, sweet, spicy, umami, or bitter). Curry mixes are not salty and salt should be added as desired.

Nutritional information:
1 tablespoon of curry powder contains the following nutritional information according to the USDA:

Calories : 20 kcal
Fat: 0.87 g
Carbohydrates: 3.66 g
Fibers: 2.1 g
Protein: 0.8 g.”

​“Curry powder and the contemporary English use of the word "curry" are Western inventions and do not reflect any specific South Asian food, though a similar mixture of spices used in north South Asia is called garam masala. The word "curry" is derived from the Tamil word kari meaning "sauce, relish for rice". However, use of curry-like mixtures was prevalent in South Asia long before the arrival of Europeans in India. In fact, almost 4000 years prior, spice blends with key ingredients of ginger, garlic, and turmeric were used in the Indus Valley Civilization. The chili pepper, an ubiquitous ingredient in curry today, was brought to South Asia from the Americas through the Columbian Exchange in the 16th century.

Interesting facts:
From “”: “In all of the countries mentioned, almost every curry powder (garam masala) is prepared fresh before use by toasting, grinding, and combining the individual ingredients. In contrast, the store-bought curry powders available most everywhere today usually contain a higher proportion of turmeric … and are then adjusted to meet specific regional culinary preferences.