Herb

Young Leaf

Young leaves of Vietnamese Coriander suit salads and quick wilting. Milder and more perishable than mature leaves. As a young leaf section of leaf, portion for even cooking and clear labelling. Add vietnamese coriander young leaf late for perfume or earlier for deep infusion. Store dry forms airtight; keep fresh stems damp. Pho, salads, and summer rolls are classic paths.

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Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshPreparedRawWilted

Traits

FreshPortionPrep ReadyTenderYoung Leaf

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 34

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 0.41 g
Cholesterol 0 mg
Sodium 25.5 mg
Salt 0.05 g
Total Carbohydrate 5.97 g
Dietary Fibre 4.92 g
Total Sugars 1.01 g
Complex / starch 1.06 g
Protein 3.06 g
Water 86.5 g

Detailed nutrients

Energy 34 kcal
Water 86.5 g
Carbohydrates 5.97 g
- Sugars 1.01 g
- Starch 1.06 g
- Fibre 4.92 g
Protein 3.06 g
Fat 0.84 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.41 g
  - Omega-3 0.04 g
Vitamins 364 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.89 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 67.9 µg
- Vitamin C 30 mg
- Vitamin E 1.66 mg
- Vitamin K 246 µg
Minerals 393 mg
- Major Minerals 391 mg
  - Calcium 43 mg
  - Sodium 25.5 mg
  - Potassium 323 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.89 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 67.9 · vitamin-e: 1.66 · vitamin-k: 246 ·

Minerals

Sodium: 25.47 · Potassium: 323 · Calcium: 43 · Iron: 1.5 ·

Leaf tissue is fibre- and water-forward with low energy density.

History

1800

Markets sold vietnamese coriander as separate young leaf forms so cooks could match prep to the dish.

1950

Retail packing made young leaf of vietnamese coriander a familiar labelled product.

2000

Food service portioned young leaf of vietnamese coriander for consistent yield.