A Chicken Curry

Possible health benefits

General information, not medical advice.

1. Chicken as food High in niacin · High in vitamin B6 · High in protein · +6

   High in niacin · 5.6 mg per 100 g, 35% of the reference intake per 100 g

   • Niacin contributes to normal energy-yielding metabolism.
   • Niacin contributes to normal functioning of the nervous system.
   • Niacin contributes to normal psychological function.

   3 more authorised claims

   • Niacin contributes to the maintenance of normal mucous membranes.
   • Niacin contributes to the maintenance of normal skin.
   • Niacin contributes to the reduction of tiredness and fatigue.

   Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet

   High in vitamin B6 · 0.5 mg per 100 g, 37% of the reference intake per 100 g

   • Vitamin B6 contributes to normal cysteine synthesis.
   • Vitamin B6 contributes to normal energy-yielding metabolism.
   • Vitamin B6 contributes to normal functioning of the nervous system.

   7 more authorised claims

   • Vitamin B6 contributes to normal homocysteine metabolism.
   • Vitamin B6 contributes to normal protein and glycogen metabolism.
   • Vitamin B6 contributes to normal psychological function.
   • Vitamin B6 contributes to normal red blood cell formation.
   • Vitamin B6 contributes to the normal function of the immune system.
   • Vitamin B6 contributes to the reduction of tiredness and fatigue.
   • Vitamin B6 contributes to the regulation of hormonal activity.

   Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

   High in protein · 17 g per 100 g, 49% of the energy from protein

   • Protein contributes to a growth in muscle mass.
   • Protein contributes to the maintenance of muscle mass.
   • Protein contributes to the maintenance of normal bones.

   Source of riboflavin · 0.2 mg per 100 g, 17% of the reference intake per 100 g

   • Riboflavin contributes to normal energy-yielding metabolism.
   • Riboflavin contributes to normal functioning of the nervous system.
   • Riboflavin contributes to the maintenance of normal mucous membranes.

   6 more authorised claims

   • Riboflavin contributes to the maintenance of normal red blood cells.
   • Riboflavin contributes to the maintenance of normal skin.
   • Riboflavin contributes to the maintenance of normal vision.
   • Riboflavin contributes to the normal metabolism of iron.
   • Riboflavin contributes to the protection of cells from oxidative stress.
   • Riboflavin contributes to the reduction of tiredness and fatigue.

   Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

   Source of vitamin B12 · 0.6 µg per 100 g, 22% of the reference intake per 100 g

   • Vitamin B12 contributes to normal energy-yielding metabolism.
   • Vitamin B12 contributes to normal functioning of the nervous system.
   • Vitamin B12 contributes to normal homocysteine metabolism.

   5 more authorised claims

   • Vitamin B12 contributes to normal psychological function.
   • Vitamin B12 contributes to normal red blood cell formation.
   • Vitamin B12 contributes to the normal function of the immune system.
   • Vitamin B12 contributes to the reduction of tiredness and fatigue.
   • Vitamin B12 has a role in the process of cell division.

   Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet

   Source of pantothenic acid · 1.1 mg per 100 g, 18% of the reference intake per 100 g

   • Pantothenic acid contributes to normal energy-yielding metabolism.
   • Pantothenic acid contributes to normal mental performance.
   • Pantothenic acid contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters.

   1 more authorised claims

   • Pantothenic acid contributes to the reduction of tiredness and fatigue.

   Pantothenic acid (also called vitamin B5) helps turn the food you eat into the energy you need. It’s important for many functions in the body, especially making and breaking down fats. NIH fact sheet

   Source of potassium · 522 mg per 100 g, 26% of the reference intake per 100 g

   • Potassium contributes to normal functioning of the nervous system.
   • Potassium contributes to normal muscle function.
   • Potassium contributes to the maintenance of normal blood pressure.

   Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

   Source of phosphorus · 178 mg per 100 g, 25% of the reference intake per 100 g

   • Phosphorus contributes to normal energy-yielding metabolism.
   • Phosphorus contributes to normal function of cell membranes.
   • Phosphorus contributes to the maintenance of normal bones.

   1 more authorised claims

   • Phosphorus contributes to the maintenance of normal teeth.

   Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

   Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

   • Selenium contributes to normal spermatogenesis.
   • Selenium contributes to the maintenance of normal hair.
   • Selenium contributes to the maintenance of normal nails.

   3 more authorised claims

   • Selenium contributes to the normal function of the immune system.
   • Selenium contributes to the normal thyroid function.
   • Selenium contributes to the protection of cells from oxidative stress.

   Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

   Nutrients per 100 g of “Chicken, ground, raw”, USDA FoodData Central.

2. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

   High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

   • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
   • Vitamin C contributes to normal collagen formation for the normal function of bones.
   • Vitamin C contributes to normal collagen formation for the normal function of cartilage.

   11 more authorised claims

   • Vitamin C contributes to normal collagen formation for the normal function of gums.
   • Vitamin C contributes to normal collagen formation for the normal function of skin.
   • Vitamin C contributes to normal collagen formation for the normal function of teeth.
   • Vitamin C contributes to normal energy-yielding metabolism.
   • Vitamin C contributes to normal functioning of the nervous system.
   • Vitamin C contributes to normal psychological function.
   • Vitamin C contributes to the normal function of the immune system.
   • Vitamin C contributes to the protection of cells from oxidative stress.
   • Vitamin C contributes to the reduction of tiredness and fatigue.
   • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
   • Vitamin C increases iron absorption.

   Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

   High in protein · 1.7 g per 100 g, 25% of the energy from protein

   • Protein contributes to a growth in muscle mass.
   • Protein contributes to the maintenance of muscle mass.
   • Protein contributes to the maintenance of normal bones.

   Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

   • Vitamin B6 contributes to normal cysteine synthesis.
   • Vitamin B6 contributes to normal energy-yielding metabolism.
   • Vitamin B6 contributes to normal functioning of the nervous system.

   7 more authorised claims

   • Vitamin B6 contributes to normal homocysteine metabolism.
   • Vitamin B6 contributes to normal protein and glycogen metabolism.
   • Vitamin B6 contributes to normal psychological function.
   • Vitamin B6 contributes to normal red blood cell formation.
   • Vitamin B6 contributes to the normal function of the immune system.
   • Vitamin B6 contributes to the reduction of tiredness and fatigue.
   • Vitamin B6 contributes to the regulation of hormonal activity.

   Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

   Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

3. Lemon High in vitamin C · Source of protein

   High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

   • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
   • Vitamin C contributes to normal collagen formation for the normal function of bones.
   • Vitamin C contributes to normal collagen formation for the normal function of cartilage.

   11 more authorised claims

   • Vitamin C contributes to normal collagen formation for the normal function of gums.
   • Vitamin C contributes to normal collagen formation for the normal function of skin.
   • Vitamin C contributes to normal collagen formation for the normal function of teeth.
   • Vitamin C contributes to normal energy-yielding metabolism.
   • Vitamin C contributes to normal functioning of the nervous system.
   • Vitamin C contributes to normal psychological function.
   • Vitamin C contributes to the normal function of the immune system.
   • Vitamin C contributes to the protection of cells from oxidative stress.
   • Vitamin C contributes to the reduction of tiredness and fatigue.
   • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
   • Vitamin C increases iron absorption.

   Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

   Source of protein · 1.1 g per 100 g, 15% of the energy from protein

   • Protein contributes to a growth in muscle mass.
   • Protein contributes to the maintenance of muscle mass.
   • Protein contributes to the maintenance of normal bones.

   Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

4. Lemon juice High in vitamin C

   High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

   • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
   • Vitamin C contributes to normal collagen formation for the normal function of bones.
   • Vitamin C contributes to normal collagen formation for the normal function of cartilage.

   11 more authorised claims

   • Vitamin C contributes to normal collagen formation for the normal function of gums.
   • Vitamin C contributes to normal collagen formation for the normal function of skin.
   • Vitamin C contributes to normal collagen formation for the normal function of teeth.
   • Vitamin C contributes to normal energy-yielding metabolism.
   • Vitamin C contributes to normal functioning of the nervous system.
   • Vitamin C contributes to normal psychological function.
   • Vitamin C contributes to the normal function of the immune system.
   • Vitamin C contributes to the protection of cells from oxidative stress.
   • Vitamin C contributes to the reduction of tiredness and fatigue.
   • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
   • Vitamin C increases iron absorption.

   Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

   Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).