Today even as I asked my cook to make chutney out of curry leaves, she quarried me as why I am always eating this chutney and why doesn't she make some nice chutney out of mint leaves (puthina leaves) or coriander leaves (kothamari/kothamalli or cilantro leaves)?
I tried to educate her on the nutrient content of these three leaves and explain to her why I prefer curry leaves to the other two. You see, curry leaves have 830 mg of calcium in them, while mint leaves have only 243 mg and coriander leaves a paltry 67 mg of calcium in them. So naturally I prefer curry leaves for their richer content of calcium, especially as I have osteopenia, which is a wee bit better than osteoporosis, which is quite an advanced case of calcium deficiency, leading to brittle bones. Trying to build calcium into my body naturally, I have settled for curry leaves chutney among the chutneys!
Of course nothing to beat agathi leaves, which have 1130 mg of calcium in them! So make the most of it, if you can get your hands on it. I must warn you that the cows in Tamil Nadu are fed with these leaves! That shouldn't make you any less human! So go ahead and hog.
In my research I also found out that gingilly seeds have 1450 mg of calcium in them; cumin seeds 1080 mg of calcium; poppy seeds 1584 mg and omum (ajwain or carom seeds) have 1525 mg of calcium in them. What are you waiting for? Buy these greens, make chutneys, poriyals, kootoos and what not, according to your taste and eat. Powder the seeds and sprinkle them over your vegetable kootoos and curries.
Strong bones leads to a healthy life! Hurrahs to these greens and seeds, which are available in plenty and at very reasonable price all over India.
Bon appetite!
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