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Table 1 Composition of the spice blend used in a single serving portion of the curry meal

From: A single consumption of curry improved postprandial endothelial function in healthy male subjects: a randomized, controlled crossover trial

Spice

Amount

Clove (g)

0.9

Coriander (g)

1.8

Cumin (g)

0.9

Garlic (g)

3.6

Ginger (g)

2.7

Onion (sautéed) (g)

9

Red pepper (g)

0.09

Turmeric (g)

4.5

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Nutrition Journal

ISSN: 1475-2891

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