Herb
Root
Coriander root is the underground storage organ—starch, sweetness or spice depending on the plant. Scrub or peel, cook until tender, or grate raw when appropriate. Store cool and dark when whole. Wipe pans of excess fat before deglazing if you want a bright sauce.
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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 0.83 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
- Cholesterol 0 mg
- Sodium 23.7 mg
- Salt 0.05 g
- Total Carbohydrate 7.12 g
- Dietary Fibre 4.27 g
- Total Sugars 0.82 g
- Complex / starch 1.7 g
- Protein 2.97 g
- Water 79.5 g
- Energy 45.7 kcal
- Water 79.5 g
- Carbohydrates 7.12 g
- Protein 2.97 g
- Fat 0.83 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
- Omega-3 0.04 g
- Vitamins 403 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 1.06 mg
- Vitamin B5 — Pantothenic Acid 0.42 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 81.9 µg
- Vitamin C 2 mg
- Vitamin E 2.01 mg
- Vitamin K 298 µg
- Minerals 387 mg
- Major Minerals 386 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 1.06 · vitamin-b5-pantothenic-acid: 0.42 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 81.9 · vitamin-e: 2.01 · vitamin-k: 298.3 ·
Minerals
Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.
History
Chefs insisted on fresh aromatic quality for coriander finishes and infusions, including named root portions.
Chefs insisted on fresh aromatic quality for coriander finishes and infusions, including named root portions.
Dried and fresh commercial packs of coriander reached urban grocers, including named root portions.