Coriander

Title: Coriander
Literature References: Annual plant, Coriandrum sativum L., Umbelliferae, with characteristic "bug-like" odor. Habit. Asia, Europe, North and South America. Constit. About 1% volatile oil; fixed oils, malic acid, tannin, mucilage. Medicinal parts are the dried ripe fruit and volatile oil. The leaf, known as cilantro, and whole or ground seeds are used in cooking. Description and medicinal uses: M. Wichtl, N. G. Bisset, Herbal Drugs and Phytopharmaceuticals, English Ed. (CRC Press, Boca Raton, 1994) pp 159-160. Production and constituents of seed oil: B. M. Smallfield et al., J. Agric. Food Chem. 49, 118 (2001).
Derivative Type: Volatile oil
CAS Registry Number: 8008-52-4
Literature References: Obtained by steam distillation of dried ripe fruit. Constit. Chiefly 60-70% linalool, a-pinene, g-terpinene, limonene, camphor, geraniol and geranyl acetate.
Properties: Colorless or pale yellow liquid. d2525 0.863-0.875. aD25 +8 to +15°. nD20 1.4620-1.4720. Almost insol in water; sol in 3 vols 70% alcohol; more sol in stronger alcohol; very sol in chloroform, ether, glacial acetic acid.
Optical Rotation: aD25 +8 to +15°
Index of refraction: nD20 1.4620-1.4720
Density: d2525 0.863-0.875
Use: Flavoring in foods; component of spice blends such as curry powder.
Therap-Cat: Carminative.
Cork Corn Oil Corn Steep Liquor Cornus Coroxon

Coriander
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)
Carbohydrates 3.67 g
- Sugars 0.87
- Dietary fiber 2.8 g
Fat 0.52 g
Protein 2.13 g
Water 92.21 g
Vitamin A equiv. 337 μg (42%)
- beta-carotene 3930 μg (36%)
- lutein and zeaxanthin 865 μg
Thiamine (vit. B1) 0.067 mg (6%)
Riboflavin (vit. B2) 0.162 mg (14%)
Niacin (vit. B3) 1.114 mg (7%)
Pantothenic acid (B5) 0.57 mg (11%)
Vitamin B6 0.149 mg (11%)
Folate (vit. B9) 62 μg (16%)
Vitamin C 27 mg (33%)
Vitamin E 2.5 mg (17%)
Vitamin K 310 μg (295%)
Calcium 67 mg (7%)
Iron 1.77 mg (14%)
Magnesium 26 mg (7%)
Manganese 0.426 mg (20%)
Phosphorus 48 mg (7%)
Potassium 521 mg (11%)
Sodium 46 mg (3%)
Zinc 0.5 mg (5%)
Link to USDA Database entry
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database

Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania,[1] is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter. Although sometimes eaten alone, the seeds often are used as a spice or an added ingredient in other foods.