Coriander is an annual or biennial herb, belonging to the genus Coriander in Umbelliferae of Dicotyledonous plants. It is a common flavor-enhancing vegetable with small and tender leaves, slender stems and fragrant taste. It is a condiment in soups and drinks, and is often used as a condiment for cold dishes or to enhance the flavor of scalded dishes and noodles.
Medicinal value: it can stimulate appetite, relieve depression, relieve pain and detoxify. Compendium of Materia Medica records that "coriander is pungent and fragrant, which can pass through the heart and spleen inside and reach the limbs outside". Native to the Mediterranean coast and Central Asia, it is now cultivated in most areas.
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Nutritional value of coriander
Coriander contains a lot of volatile oil, and its special aroma is volatile oil. It can remove the fishy smell of meat, so adding some coriander to some dishes can play a unique role in removing fishy smell and enhancing flavor.
Coriander extract has obvious effects of sweating, clearing away heat and penetrating rash, and its unique fragrance can stimulate sweat gland secretion and promote sweating and penetrating rash. Another function of regulating the stomach is that the pungent aroma of coriander can promote gastrointestinal peristalsis, which has the effect of appetizing and strengthening the spleen.
Coriander (coriander) is rich in nutrition, including vitamin C, carotene, vitamin b 1, b2 and so on. At the same time, it is also rich in minerals, such as calcium, iron, phosphorus and magnesium. Its volatile oil contains mannitol, valeraldehyde, nonaldehyde and linalool, which can stimulate appetite and strengthen the spleen. Coriander also contains potassium malate and so on.
The amount of vitamin C contained in coriander (coriander) is much higher than that of ordinary vegetables. The average person can meet the human body's demand for vitamin C by eating 7 ~ 10g coriander leaves. Carotene in coriander is 10 times higher than that in tomato, kidney bean and cucumber.
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