The Nutritional Value and Taste of Coriander

The Nutritional Value and Taste of Coriander

Coriander is a herb in the Apiaceae family. Its edible parts include fresh leaves and seeds. Coriander is most commonly used in cooking and is also known as Chinese parsley, cilantro, and dhania. Although the entire plant is edible, the leaves and seeds are the most common parts used in cooking.

Health benefits of coriander

Coriander is a spice that tastes great and is a good source of antioxidants and vitamins. It is commonly used to make herbal tea and a detoxifying juice, and can be found in many forms, from leaves to seeds. However, coriander is most beneficial when it is organic. Organic coriander has a higher nutritional value than conventional coriander, so it is recommended that you purchase the seeds as opposed to the leaves.

Coriander is also a good source of dietary fiber and protein. It can regulate blood sugar levels and improve digestive health. It also helps control appetite and reduce the risk of gallstones. It also contains a high concentration of alkaloids that have hepatoprotective properties. Furthermore, coriander has antimicrobial properties that may help fight certain infections and foodborne illnesses.


The Taste of Coriander: Coriander is a multipurpose herb that has an interesting, versatile flavor. It can be used in a wide range of dishes, from salads to meat dishes. Because it has an earthy flavor, it works well in many different types of soups and stews.

People of different ethnicities have different preferences for coriander. The difference may be due to genetic differences. However, ethnicity may also be a contributing factor. Coriander is popular in South Asian, Hispanic, and Middle Eastern cuisines.


The fragrant aroma of coriander is often used in cooking and perfume. It has an earthy, tangy flavor and is soothing for the senses. It also has many health benefits, including antispasmodic and anti-inflammatory properties. A 2011 study in Portugal shows that it has strong antibacterial properties.

Coriander was used in ancient Rome for its medicinal properties. Its Latin name, xiangcai, means 'fragrant greens' and it was used in many recipes. Its aroma is a terpene, consisting of limonene, linalool and pinene. This aromatic plant has a lemon-like citrus flavor when crushed.


Coriander is a spice with a high nutritional value. A typical serving size is one tbsp. It contains about five calories and one gram of protein. Its carbohydrates and fiber content are moderate. In addition, it contains 0.87 g of sugar. This herb is also a good source of antioxidants.

Coriander seeds contain numerous minerals and nutrients. These compounds help the body to combat inflammatory diseases. They also reduce cholesterol levels and prevent diabetes. They can also aid in the healing of various ailments, including stomach upset, diarrhea, and mouth ulcers. These seeds are also high in calcium and phosphorus, which are essential for bone health.