Cilantro, coriander or Chinese parsley is a plant from the umbrella family. Homeland of this spice is the eastern part of the Mediterranean coast. Thanks to the ancient Romans, coriander spread rapidly throughout Western and Central Europe. Later, in the 1st century AD, the Roman conquerors brought the seeds of this plant to Britain.
Coriander came to America, New Zealand and Australia much later, in the era of geographical discoveries (approximately in the XV-XVII centuries). In Eastern Europe, it began to grow only in the XVIII century: this is evidenced by a number of literary sources.
Today, coriander is cultivated in most countries around the world with temperate climates. The fruits and leaves of this plant are used to flavor fish, meat, pickles, bread, liqueurs, beer and confectionery, including in soups and salads. In addition, Chinese parsley is used to treat a variety of diseases.
Botanical description of coriander
Externally, coriander is a bit like parsley. The plant has a small spindle-shaped root and a bare, erect stem branching at the top. The upper part of the coriander reaches 70 cm in height.
The plant has 3 types of leaves:
basal – long-petiolate, triangular with broad lobules and serrated edge;
located in the lower part of the stem – sitting on short stalks, twice pinnately dissected;
located at the top of the stem – peristosectic, sessile.
Plant in mid-summer blooms with small pink or white flowers, gathered in intricate umbrellas on the tops of the stalks. The fruits of coriander are ovoid hard fruits with 12 straight and 10 curved ribs. The seeds of the crop ripen in early autumn.
100 g of coriander contains:
2, 122 g protein;
0, 519 g fat;
3, 664 g carbohydrates;
2.764 g of fiber;
92, 209 g water;
1.466 g of ash.
The concentration of sugars in the composition of Chinese parsley – 0, 87 g per 100 g.
Vitamins in coriander
Coriander contains a whole complex of vitamins. When using 100 g of this product in the gastrointestinal tract come:
retinol equivalent, A – 336, 419 mkg;
thiamine, B1 – 0.066 mg;
pantothenate, B5 – 0.561 mg;
ascorbic acid, C – 26, 404 mg;
riboflavin, B2 – 0.161 mg;
folate, B9 – 61, 888 mkg;
tocopherol equivalent, E – 2, 413 mg;
choline, B4 – 12, 669 mg;
pyridoxine, B6 – 0, 148 mg.
In addition, nicotinic acid (vitamin PP) is present in coriander. The concentration of this compound is 1.13 mg per 100 g of product.
Useful elements in coriander
Trace elements in 100 g of coriander:
manganese – 0.44 mg;
selenium – 0.863 mcg;
iron – 1 761 mg;
zinc – 0 492 mg;
honey – 224 mcg.
Macronutrients per 100 g of product:
calcium – 66, 021 mg;
sodium – 45, 714 mg;
potassium – 520, 614 mg;
phosphorus – 47, 901 mg;
magnesium – 25, 836 mg.
Energy value of Cilantro
Calorie fresh coriander – 22, 611 kcal per 100 g. One branch of this plant contains about 0.4 kcal. The energy value of dried coriander is slightly higher. 100 g of this product contains 216, 391 kcal, in a pinch – 1, 084 kcal, in a teaspoon – 4, 322 kcal.