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Coriander is a small, hollow-stemmed plant in the Apiaceae family, in the genus: Coriandum. Its scientific name is Coriandum sativum. Pleasant, aromatic and spicy, its seeds have been found utility since ancient times in cooking as well as in various traditional medicines.

Coriander seeds are used as flavoring agent in confectionary, sweet breads and cakes, pickling, chutneys, stews, curries, marinades as well as in sausages. 



Health benefits of coriander seeds

  • Coriander seeds possess many plant-derived chemical compounds that known to have been anti-oxidant, disease preventing, and health promoting properties.
  • The characteristic aromatic flavor of coriander seeds comes from their essential volatile oils and fatty acids. Some important fatty acids in the dried seeds include petroselinic acid, linoleic acid (omega 6), oleic acid, and palmitic acid. In addition, the seeds contain essential oils such as linalool (68%), a-pinene (10%), geraniol, camphene, terpine etc. Together; these active principles are responsible for digestive, carminative, and anti-flatulent properties of the seeds.
  • As in other spices, coriander is also rich in dietary fiber. 100 g seeds provide 41.9 g of fiber. Much of this fiber is metabolically inert insoluble fiber, which helps increase bulk of the food by absorbing water throughout the digestive system and help easing constipation condition.
  • In addition, dietary fibers bind to bile salts (produced from cholesterol) and decrease their re-absorption in colon, thus help lower serum LDL cholesterol levels. Together with flavonoid anti-oxidants, fiber composition of coriander helps protect colon mucusa from cancers.
  • Its seeds are an excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesiumCopper is required for the production of red blood cells. Iron is essential for cell metabolism and red blood cell formation. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is utilized by the body as a co-factor for the powerful anti-oxidant enzyme, superoxide dismutase.
  • Unlike other dry spice seeds that lack in vitamin C, coriander seeds contain an ample amount of this anti-oxidant vitamin. 100 g of dry seeds provide 21 mg or 35% of RDI of vitamin-C.
  • Furthermore, the seeds are the storehouse of many vital B-complex vitamins like thiamin, riboflavin, and niacin.
  • Coriander seeds (Coriander sativum),
    Nutritional value per 100 g.
    (Source: USDA National Nutrient data base)
    Principle Nutrient Value Percentage of RDA
    Energy 298 Kcal 15%
    Carbohydrates 54.99 g 42%
    Protein 12.37 g 22%
    Total Fat 17.77 g 60%
    Cholesterol 0 mg 0%
    Dietary Fiber 41.9 g 110%
    Folates 1 µg <1%
    Niacin 2.130 mg 13%
    Riboflavin 0.290 mg 22%
    Thiamin 0.239 mg 20%
    Vitamin A 0 IU 0%
    Vitamin C 21 mg 35%
    Sodium 35 mg 2%
    Potassium 1267 mg 27%
    Calcium 709 mg 71%
    Copper 0.975 mg 108%
    Iron 16.32 mg 204%
    Magnesium 330 mg 83%
    Manganese 1.900 mg 82%
    Phosphorus 409 mg 39%
    Zinc 4.70 mg 43%

Additional information

Weight 0.454 kg