“…The plant is native to India and the most useful parts of the plant are the leaves, roots, and bark. In Ayurvedic medicine, this plant holds a significant position and shows several medicinal properties like anti‐diabetic, antioxidant, anti‐inflammatory, antimicrobial, anticarcinogenic, and hepatoprotective properties (Samanta et al, ). The nutrients found in the curry leaves are carbohydrates, fiber, calcium, iron, magnesium, copper, phosphorous, and minerals; and it also contains various vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides, and flavonoids (Bonde, Nemade, Patel, & Patel, ).…”