What is the nutritional value of coriander? In what environment does coriander grow?

Coriander is a familiar flavoring vegetable. It is rich in nutrients and has a high water content. It contains vitamin C, carotene, vitamin B1, B2, etc. It also contains rich minerals such as calcium, iron, phosphorus, magnesium, etc. Coriander also contains potassium malate, etc. Today we will look at the nutritional value of coriander and its growth environment. Come and learn!

Contents of this article

1. What is the nutritional value of coriander?

2. What kind of environment does coriander grow in?

3. Reasons for not liking to eat coriander

What is the nutritional value of coriander?

1. The tender stems of coriander contain volatile oils such as mannitol.

2. The carotene content in coriander is more than 10 times higher than that in tomatoes, green beans, cucumbers, etc.

3. The amount of vitamin C contained in coriander is much higher than that in ordinary vegetables. Generally, 7 to 10 grams of coriander leaves can meet the body's demand for vitamin C.

4. Coriander is rich in nutrients and has a high water content of up to 90%. Coriander contains vitamin C, carotene, vitamin B1, B2, etc. It also contains rich minerals such as calcium, iron, phosphorus, magnesium, etc. Coriander also contains potassium malate, etc.

What kind of environment does cilantro grow in?

Coriander can tolerate low temperatures ranging from -1°C to 3°C, but the most suitable temperature for its growth is 17°C to 20°C, which is the normal temperature in temperate zones, so it is suitable for cultivation in temperate zones. Growth will slow down when it exceeds 20°C, so it can also be cultivated in autumn, winter, and spring in subtropical areas.

Reasons for not liking cilantro

Coriander leaves contain many volatile oils, about 40 kinds of compounds, of which 82% are aldehydes and 17% are alcohols, which emit a special aroma, so people reject the smell of coriander. It is also related to genes. OR6A2 is an olfactory receptor gene that is particularly sensitive to aldehyde chemicals. If there is a mutation, coriander will be perceived as having an alkaline soapy smell, and thus be rejected.

Coriander is a familiar flavoring vegetable. It is shaped like celery, with small and tender leaves, slender stems, and a rich and fragrant taste. It is a condiment in soups and drinks. It is mostly used as a condiment for cold dishes, or as a flavoring for hot dishes and noodle dishes.

The volatile oil of coriander contains mannitol, n-decanal, nonanal and linalool, which can remove the fishy smell of meat. Therefore, adding coriander to dishes can remove the fishy smell and enhance the taste.