Although it is a condiment well known for its flavor, the properties of coriander they are not entirely clear.
The consumption of cilantro has always been associated with recipes that contain fish, especially salmon. Although in most cases the dried leaves are used as a condiment, you can also use the seeds.
The difference between using one part or another of the plant will be seen in the properties of cilentro, where we will know deeply the benefits it can give us and ways to include it in our diet.
Undoubtedly, this spice should have its obligatory place in the condiments closet, along with pepper, oregano, thyme and others of international knowledge.
Table of Contents
Cilantro as a medicinal plant
The celery (Coriandrum sativum) is listed as an aromatic plant with medicinal properties. It belongs to the apiaceae family (Apiaceae), where we find well-known plants such as celery, fennel, parsley, carrot, etc.
Although its most internationalized name is that of celery, in some specific areas it is known as coriander, Chinese parsley, daniaetc.
The morphological aspect of the plant is very similar to that of others umbellifers. Physically, it is quite similar to fennel, with small, very branched and compound-type leaves. It reaches 60 cm in height, has white flowers (similar to that of the daisy) and its fruits are round, like a small nut, and very aromatic.
Its flavor and aroma is well known, connecting perfectly with fish of less flavor (white meats), sausages, salads and pastries in general.
Cilantro is a plant developed throughout history in southern Europe and north Africa. It is the only representative of the genre Coriandreae.
The properties of coriander they are due to its nutritional and mineral composition, as well as a number of compounds present in almost all parts of the plant, since all of it is edible and there is no toxic part that should be despised.
Types of cilantro
- Indian cilantro: milder and toasted flavor.
- Moroccan cilantro: the traditional taste
Composition of cilantro
Nutritional composition
For every 100 grams of product, it contains:
| Composition | Quantity | % recommended daily |
|---|---|---|
| Calories | 298 kcal | 15,5% |
| Fibre | 41.8 g | 140% |
| Proteins | 12.4 g | 25,8% |
| Carbohydrates | 55 g | 17,6% |
| Fats | 17.8 g | 33,4% |
Mineral composition
For every 100 grams of product, it contains:
| Composition | Quantity | % recommended daily |
|---|---|---|
| Potassium | 1268 mg | 63,4% |
| Phosphorus | 410 mg | 58,4% |
| Calcium | 708 mg | 59,0% |
| Sodium | 35 mg | 2,2% |
| Iron | 16.3 mg | 204% |
Essential oils
The properties of coriander they are based on high content of phytomolecules with a regulatory power of the organism. These benefits are regulated by some of these compounds, such as:
- d-linalool
- Geraniol
- Pinene
- Limonene
- Dipentene
- Citronellol
- Felandreno
- Geraniol
- Borneol
In addition, it contains a wide variety of tannins, calcium oxalate, traces of glycosides, fatty oils and sulfides with medicinal properties, as in the onion and gender Allium.
Benefits and properties of cilantro
Properties of cilantro to eliminate bad breath
There are more than 5 compounds and terpenes that define the aroma of coriander. Among them, citronella and limonene is one of the aromas and more refreshing flavors, included in many toothpastes.
The fresh consumption of its leaves reduces bad breath and acts in a prolonged way in our wedding and in the stomach.
Many times, even if we have a clean mouth and we have cleaned our teeth, the bad smell comes from the stomach, which again contaminates the aroma of our mouth.
The consumption of citronella and limonene compuestro among the properties of coriander, it reduces bad odor and improves digestive transit.
Protects the liver
The protective source of the liver, the result of numerous investigations regarding the properties of coriander, have been reflected in the content of essential oils such as Borneol and Linalool.
These terpenes, in low concentrations, activate the liver and facilitate the elimination of toxic elements, while reducing fluid retention.
Anticonvulsant and antiepileptic capacity
Although at this point, more research is needed, scientists have shown that linalool, a very aromatic compound, used as a chemical reagent to produce vitamin E it has a high anticonvulsant and antiepileptic capacity, superior to current drugs such as phenytoin (commonly used antiepileptic) and diazepam.
This, still subject to trials, will have to be demonstrated clinically, but it is a good start for the future exit of new more organic drugs, thanks to the properties of clilantro.
Reduces diarrheal processes
Among the active substances that have shown good efficacy in reducing diarrhea are substances such as cineole, limonene, alpha pinene and beta phellandrene.
These compounds, in different concentrations, are within the properties of coriander, so it acts by improving intestinal transit and reducing diarrheal processes.
This last compound, beta-phellandrene, is a great flavoring compound that helps to give the characteristic smell of this spice.
Antibiotic activity
At present there are several studies of great fidelity where they conclude the properties of cilantro as an antibiotic action.
Among them, the most important is the one carried out at the University of Berkeley (by Dr. Isao Kubo), where they have found a compound in coriander, dodecanol (present in many citrus oils), which has a great inhibitory action on the development of a wide spectrum of microorganisms.
The pure coriander oil, in the future, may alleviate the growing problem of the limited volume of antibiotics currently existing, and the emergence of super resistant bacteria.
High fiber content
The consumption of 100 grams is more than 140% of the recommended daily amount in fiber. Although this amount for a product like this spice is very high, its moderate consumption as a dressing of dishes and used conveniently brings an extra amount of fiber to the body.
With this, intestinal transit is improved and the elimination of liquids is improved.
Antioxidant properties
The properties of coriander in terms of antioxidant power are determined by its concentration of vitamins and polyphenols.
As for their wealth in them, the ideal is to check their concentration in a table of an official body such as the USDA (United States Department of Agriculture
Agricultural Research Service).
| Composition | Quantity |
|---|---|
| Vitamin C (ascorbic acid) | 27 mg |
| Vitamin B1 (thiamine) | 0.067 mg |
| Vitamin B2 (riboflavin) | 0.162 mg |
| Vitamin B3 (niacin) | 1,114 mg |
| Vitamin B6 | 0.149 mg |
| Folate | 62 μg |
| Vitamin A | 337 μg |
| Vitamin E | 2.50 mg |
| Vitamin k | 310 μg |
This makes cilantro a great free radical reducer that we ingest daily, reducing problems related to tumors, genetic diseases, skin aging and other causes due to the lack of vitamins and, in general, antioxidants.
Lowers cholesterol
The content in unsaturated fatty acids act directly as a reducer of the niveles of bad cholesterol in the blood.
The properties of cilantro are able to activate the apolipoprotein (lipid transporter protein), which is responsible for carrying good cholesterol or HDL to the liver. In this way, hepatic cholesterol levels are regulated, preventing the production of the LDL form or bad cholesterol.
With this protein, fats are transformed into energy by the body more easily than in conditions of lower concentration of this compound.
Great contribution of iron against anemia
In the table of the mineral composition we saw how iron is an important part of the total content of coriander.
100 grams of this spice guarantee 16.3 mg of iron, assuming more than 200% of the recommended daily amount.
Cilantro, along with others medicinal infusions such as green tea guarantee an important supply of this mineral, which can be combined with foods that contain a high percentage of iron (lean meats, nuts, soybeans, chard, spinach, etc.).
Digestion
The aroma of cilantro is unmistakable.
Although not all people like the smell and taste of this plant (and that is determined by a gene that not everyone has), in most cases the simple smell of cilantro stimulates stomach juices and the secretion of enzymes.
This greatly favors the ease with which digestion is carried out, stimulating the mobility of food, its decomposition and peristaltic movement.
Combining this element in a common way in the recipes and dishes that we usually take, benefits our body both for the ease with which we digest food and for its nutritional contribution (fibers, low in fat, high in iron and potassium and a multitude of vitamins).
How to take advantage of the properties of cilantro in infusion
Although it is not the most common, the infusion of cilantro will intoxicate us with its portentous aroma.
This drink is totally beneficial for our body, which we can combine with its use as a culinary condiment.
To prepare a cilantro infusion we will have to follow the following steps:
- Fresh coriander leaves (18 to 20 leaves)
- 1 liter of water
- Optional condiments (peppermint, cane honey, sugar, etc.)
Heat the water and turn off just before boiling. Turn off the heat and add the coriander leaves.
Let stand and add seasonings optionally. If we like the taste of cilantro in its pure state, we can only sweeten to taste with sugar or saccharin.
If we are not completely satisfied with its taste, we can add other medicinal plants to the infusion or combine with rosemary honey.
Recipes with cilantro
Cilantro is widely used in Mexican cuisine. It is a refreshing flavor provided in tacos, fajitas, roast chickens and broths.
To refresh ideas of how we can use cilantro in our daily kitchen, we provide a list of dishes that contain this seasoning.
- Salmon in cilantro sauce
- Coriander cream with cheese
- Chicken thighs with cilantro and lemon juice
- Avocado and cilantro mayonnaise
- All kinds of ceviches and fish dressings
- Tomato, scallion and coriander salad
Do you know more properties of cilantro?
