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Coriander (spice)

Coriander or cilantro
Coriandrum sativum - Köhler–s Medizinal-Pflanzen-193.jpg
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Coriandrum
Species: C. sativum
Binomial name
Coriandrum sativum
L.
Coriander (cilantro) leaves, raw
Nutritional value per 100 g (3.5 oz)
Energy 95 kJ (23 kcal)
3.67 g
Sugars 0.87
Dietary fiber 2.8 g
0.52 g
2.13 g
Vitamins
Vitamin A equiv.
(42%)
337 μg
(36%)
3930 μg
865 μg
Thiamine (B1)
(6%)
0.067 mg
Riboflavin (B2)
(14%)
0.162 mg
Niacin (B3)
(7%)
1.114 mg
Pantothenic acid (B5)
(11%)
0.57 mg
Vitamin B6
(11%)
0.149 mg
Folate (B9)
(16%)
62 μg
Vitamin C
(33%)
27 mg
Vitamin E
(17%)
2.5 mg
Vitamin K
(295%)
310 μg
Minerals
Calcium
(7%)
67 mg
Iron
(14%)
1.77 mg
Magnesium
(7%)
26 mg
Manganese
(20%)
0.426 mg
Phosphorus
(7%)
48 mg
Potassium
(11%)
521 mg
Sodium
(3%)
46 mg
Zinc
(5%)
0.5 mg
Other constituents
Water 92.21 g

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Coriander (UK /ˌkɒrɪˈændə/;US /ˈkɔːriˌændər/ or /ˌkɔːriˈændər/;Coriandrum sativum), also known as cilantro (/sɪˈlɑːntr/) or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.


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