Nutritional value, efficacy and function of curry

1. The main components of curry are turmeric powder, pepper, star anise, pepper, cinnamon, clove and coriander seed, which can promote the secretion of saliva and gastric juice, increase gastrointestinal peristalsis and stimulate appetite;

2, curry can promote blood circulation and achieve the purpose of sweating;

3. The American Association for Cancer Research pointed out that curcumin contained in curry can activate liver cells and inhibit cancer cells;

4. Curry also has the function of assisting wound healing and preventing Alzheimer's disease;

5, curry can improve constipation, conducive to intestinal health.

Extended data:

There are many kinds of curry.

1, divided by country, its origin includes Indian curry, Singapore curry, Thai curry, Singapore curry, Malaysian curry, Japanese curry, British curry, China Taiwan Province curry and Sri Lankan curry;

2. According to color, there are brown, red, blue, yellow and white;

According to the details of ingredients, there are more than ten kinds of curries with different flavors. When these different spices are put together, they can form various unexpected rich flavors of various curries.

Baidu encyclopedia-Curry