Curry contains more crude fiber, protein, multivitamins, and trace elements such as calcium, iron, phosphorus, magnesium and potassium. It has the functions of warming the body, invigorating the spleen, warming the stomach, improving the liver function, stimulating appetite, purifying blood, reducing weight, lowering blood sugar, relieving constipation and replenishing energy. It is one of the very healthy dishes. Combine the spices with medicinal effects, then add vegetables, beans, meat, fish, etc. to cook together, and it will become a food with balanced nutrition. The spicy taste of curry promotes sweating, accelerates blood circulation, and also improves the metabolic function of newborn.

The latest medical research shows that curcumin in curry can help strengthen the body's fight against cancer cells. Experiments have found that curcumin combined with a molecule in the body can kill up to 80% of cancer cells, especially in fighting and killing digestive tract cancer cells such as intestines. Most of the spices in curry combine with the strong acid in gastric juice, which will have the effect of disinfection and sterilization, so it has the effect of "detoxification in the body".

The research paper published in American Journal of Clinical Nutrition confirmed that curry can help reduce postprandial insulin response, promote energy metabolism, make people consume more calories and promote fat oxidation, thus helping to prevent obesity. American researchers divided 36 middle-aged volunteers into two groups. One group ate mild food, and the other group ate 50 grams of spicy curry. After 4 weeks, the two groups of volunteers switched their meals until the end of the 8 th week. Blood insulin, C-peptide and energy expenditure of volunteers were measured 4 weeks and 8 weeks after the experiment. The results showed that the blood insulin curve of people who ate spicy curry decreased obviously, while the energy consumption curve increased. Researchers have come to the conclusion that eating curry is beneficial to reduce insulin secretion after meals and increase the energy consumption of the body, which reduces the chance of synthesizing fat.

Curry also has unique medicinal value. The first research article on the medicinal value of curry was published in 1970. Up to now, there are 1700 research articles in the retrieval system of medical biology papers. These medical studies show that curry has anti-swelling, antibacterial and antiviral effects, and can also play a certain role in anti-Alzheimer's disease, anti-cancer, anti-diabetes, anti-arthritis and other difficult diseases. Dr. Ding Zongtie of Tokyo University in Japan has tested the cerebral blood flow, body temperature, blood pressure, heartbeat times, arterial acid and saturation of people who have eaten curry rice. The results show that there is no special change in blood pressure, heartbeat and arterial acid after eating curry, but the cooling rate of hands and feet temperature is obviously slowed down. And curry has obviously increased the blood flow of the human brain, because the brain waves that can control concentration are stimulated.

An epidemiologist in Britain once prescribed a unique prescription for the treatment and prevention of influenza: eating curry. He explained that spicy food can increase the flow of mucus in the patient's nasal cavity, and the more mucus flow, the lighter the illness. The hotter the curry, the greater the medicinal effect. At the same time, fennel and pepper used to cook curry help to relieve respiratory discomfort, while other ingredients such as garlic and onion are very bactericidal. The expert's clinical research shows that eating curry is more effective than traditional methods to treat colds. After eating curry food, people with colds can quickly relieve their illness. Many people in India have long been familiar with this medicinal value of curry. An Indian doctor said that it is difficult for the flu to spread in India because people eat curry every day. Curry can nip the flu in the bud.