Herb
Coriander
Coriander is a versatile herb whose leaves, stems, roots, flowers, and seeds each contribute distinct aromas to cooking. The fresh leaf is bright and citrusy, while the seed is warm, earthy, and indispensable in spice blends across South Asia, the Middle East, and the Americas. Grown worldwide as both a culinary crop and a spice, coriander appears in salsas, curries, pickles, sausages, and bakery. Regional naming differences, cultivar choice, and whether leaf or seed is used shape how the ingredient is understood in local kitchens.
Also known as: Cilantro
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A sample of named types with their own origin and culinary profiles. Showing 10 of 40.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.8 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
- Cholesterol 0 mg
- Sodium 24.2 mg
- Salt 0.05 g
- Total Carbohydrate 6.64 g
- Dietary Fibre 4.05 g
- Total Sugars 0.92 g
- Complex / starch 0.93 g
- Protein 2.85 g
- Water 80.2 g
- Energy 43.1 kcal
- Water 80.2 g
- Carbohydrates 6.64 g
- Sugars 0.92 g
- Monosaccharides 0.64 g
- Disaccharides 0.28 g
- Starch 0.93 g
- Amylose 0.23 g
- Amylopectin 0.7 g
- Digestible Starch 0.79 g
- Resistant Starch 0.09 g
- Fibre 4.05 g
- Soluble Fibre 1.42 g
- Insoluble Fibre 2.63 g
- Protein 2.85 g
- Plant Protein 2.71 g
- Fat 0.8 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
- Vitamins 452 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 1.18 mg
- Vitamin B5 — Pantothenic Acid 0.47 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 91 µg
- Vitamin C 2 mg
- Vitamin E 2.24 mg
- Vitamin K 333 µg
- Minerals 309 mg
- Major Minerals 302 mg
- Trace Minerals 6.8 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 1.18 · vitamin-b5-pantothenic-acid: 0.47 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 91 · vitamin-e: 2.24 · vitamin-k: 332.5 ·
Minerals
Sodium: 24.23 · Potassium: 209 · Calcium: 69 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Coriander was cultivated in the eastern Mediterranean and Near East, with seeds found in ancient Egyptian tombs and Greek and Roman culinary records.
Coriander became central to spice trade routes and masala traditions across the Indian subcontinent.
Spanish colonisation spread coriander cultivation to the Americas, where fresh leaf became known locally as cilantro.
Modern cultivars were bred for bolt resistance, leaf fineness, and dual-purpose leaf-and-seed production.