Herb
Leaf
Coriander leaf is edible foliage—peppery, aromatic or mineral depending on the plant. Young leaves are milder. Wash grit, use raw or wilt quickly. Add delicate leaves late in cooking. add tender leaves late; hard stems and seeds can go in early. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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Characteristics
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Traits
Nutrition and pairings
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 0.77 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
- Cholesterol 0 mg
- Sodium 25.6 mg
- Salt 0.05 g
- Total Carbohydrate 6.38 g
- Dietary Fibre 4.89 g
- Total Sugars 1.01 g
- Complex / starch 1.02 g
- Protein 3.01 g
- Water 86 g
- Energy 36.9 kcal
- Water 86 g
- Carbohydrates 6.38 g
- Protein 3.01 g
- Fat 0.77 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
- Omega-3 0.04 g
- Vitamins 410 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1.01 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 77.4 µg
- Vitamin C 30 mg
- Vitamin E 1.9 mg
- Vitamin K 281 µg
- Minerals 297 mg
- Major Minerals 296 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 1.01 · vitamin-b5-pantothenic-acid: 0.4 · vitamin-b6: 0.2 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 77.4 · vitamin-e: 1.9 · vitamin-k: 281.4 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Chefs insisted on fresh aromatic quality for coriander finishes and infusions, including named leaf portions.
Chefs insisted on fresh aromatic quality for coriander finishes and infusions, including named leaf portions.
Dried and fresh commercial packs of coriander reached urban grocers, including named leaf portions.