Herb

Main Root

Coriander main root is a prepared form of the root, cut or sorted so cooks get consistent pieces without full breakdown. aromatic leaf, seed or root used to season rather than bulk. Match cooking time to piece size and moisture. add tender leaves late; hard stems and seeds can go in early. Use sound product and keep cut surfaces from drying out before the pan. Wipe pans of excess fat before deglazing if you want a bright sauce.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BoiledCookedFreshPickledPreparedRaw

Traits

HardyMain RootPortionPrep ReadySweet

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 47.7

Amount per 100 g

Total Fat 0.84 g
Saturated Fat 0.2 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.4 g
Cholesterol 0 mg
Sodium 24.4 mg
Salt 0.05 g
Total Carbohydrate 6.7 g
Dietary Fibre 4.52 g
Total Sugars 0.78 g
Complex / starch 1.77 g
Protein 2.83 g
Water 73.4 g

Detailed nutrients

Energy 47.7 kcal
Water 73.4 g
Carbohydrates 6.7 g
- Sugars 0.78 g
- Starch 1.77 g
- Fibre 4.52 g
Protein 2.83 g
Fat 0.84 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
  - Omega-3 0.04 g
Vitamins 443 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 1.17 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 90.2 µg
- Vitamin C 2 mg
- Vitamin E 2.22 mg
- Vitamin K 330 µg
Minerals 366 mg
- Major Minerals 364 mg
  - Calcium 30 mg
  - Sodium 24.4 mg
  - Potassium 310 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 1.17 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 90.2 · vitamin-e: 2.22 · vitamin-k: 329.5 ·

Minerals

Sodium: 24.36 · Potassium: 310 · Calcium: 30 · Iron: 1.5 ·

Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.

History

5000 BCE

Herb gardens and spice trades supplied coriander for seasoning and medicine alike, including named main root portions.

1900

Dried and fresh commercial packs of coriander reached urban grocers, including named main root portions.

1950