Curry leave \hatna

Curry leave (kadi patta) hi Indian dish-ah chuan a serh zinga a mei ang deuh a ni ve a, chawhmeh zawng zawngah an telh emaw tih mai tur a ni. Chawhmeh tihrimtui nana an hman a ni deuh ber a, hetih rual hian taksa tana thatna chi hrang hrang pawh a ngah khawp mai. Carbohydrate, fiber, calcium, phosphorous, irons leh vitamin chi hrang hrang- vitamin C, vitamin A, vitamin B, vitamin E te a pai hnem a, lung hnathawh a tichak a, infection a bei let a, sam leh vun tan pawh a tha hle niin Times of India health section chuan an tarlang a, a thatna chi hrang hrang an sawi te kan rawn chhuah chhawng e.
1. Curry leave-ah hian iron leh folic acid a tam a, folic acid chu kan taksain iron a lo hip zung zung theih theih nan a pawimawh. Curry leave chu heng compound pahnih pai tam a nih avangin thisen siamtu tha tak a ni a, thisen tlakchham avanga dawldang (anaemia) tan a tha hle.
2. Zunthlum tan pawh a tha. Curry leave hian blood sugar level a tihniam thei. Kan taksa a insulin hnathawh a nghawng a, chu chuan blood sugar level a tihniam a, fiber a pai tam bawk a, hei pawh hi blood sugar level tihniam theitu pawimawh tak a ni. Chuvangin zunthlum nei tan curry leave hi blood sugar level siamthat nana ei chi tak a ni.
3. Curry leave chu digestion lam puitu tha tak a ni a, kan taksa a thau inchhek khawl tur tibuaitu a ni bawk a, intihcher tumte tan pawh ei tam chi a ni.
4. Cholesterol a tihniam thei. Mithiam ten zirchianna chi hrang hrang an neih tawh atanga a landanin curry leave hian blood cholesterol level a tihniam thei. Antioxidant a pai hnem a, chuvangin cholesterol chhe chi LDL cholesterol insiam tur a veng thei a, a lehlamah cholesterol tha chi HDL a lo pun phah ve leh thung a, chu chu lung hriselna atan a pawimawh hle a ni.
5. Samtuak tur a veng thei a, sam tan chaw tha niin, sam a tichakin sam tla nasa tur pawh a veng thei a, luphut enkawl nan pawh a tha. Curry leave chu a ei a ei emaw, lu vun a hnawih emaw pawhin a sam enkawl nan hman theih a ni.