Benefits of Coriander
Coriander or cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae.
1. Coriander
Coriander is an annual herb with edible leaves and seeds, a very commoningredientin cooking throughout the world. It is especially very popular in India, South Asia and Mediterranean region. Coriander is also known for its medicinal properties. Coriander leaves are very fragile so they should be washed very carefully before cooking.
2. Health Benefits
Coriander seeds have a healthsupporting reputation that is high on the list of the healing spices. In parts of Europe, coriander has traditionally been referred to as an antidiabetic plant. In parts of India, it has traditionally been used for its antiinflammatory properties.
3. Good source of Vitamin C
Coriander is a rich source of many essential vitamins like folic acid, vitamin C, vitamin A and beta carotene. Studies have shown that coriander leaves and seeds contain 30% of the daily recommended amount of vitamin C. Vitamin C is a powerful antioxidant which is essential for healthy body and skin.
4. Aids in digestion
Coriander seeds as well as fresh coriander leaves help in healthy digestion. It has antioxidant properties which promotes healthy functioning of the liver and bowel movements. It helps in the production of digestive enzymes and juices. If you suffer from stomach indigestion, include coriander seeds in your diet.
5. Antidiabetic
Many doctors swear by the antidiabetic properties of the coriander seed. It stimulates the production of insulin thus maintaining healthy blood sugar levels. It reduces the amount of LDL (bad cholesterol) and increases the amount of HDL (good cholesterol) in the blood. Those suffering from diabetes and high cholesterol should drink coriander water daily.

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    Savor the earthy sweetness of carotenoid-rich carrots and red beets in a robust, clean-tasting coldseason salad. Serves four.
  • 4 carrots
  • 2 beets (uncooked)
  • generous handful sunflower seeds
  • balsamic vinegar, to taste
    Grate the carrots and beets. Toast the sunflower seeds and toss into the salad while warm. Dress with a little balsamic vinegar.
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