Uses
All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is common in South Asian, Middle Eastern, Central Asian, Mediterranean, Indian, Tex-Mex, Latin American, Portuguese, Chinese, African, and Scandinavian cuisine.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 95 kJ (23 kcal) |
| Carbohydrates | 4 g |
| - Dietary fibre | 3 g |
| Fat | 0.5 g |
| Protein | 2 g |
| Vitamin A equiv. | 337 μg (42%) |
| Vitamin C | 27 mg (33%) |
| Percentages are relative to US recommendations for adults. |
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