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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A vibrant and aromatic South Indian rice dish made with a fresh paste of coriander leaves, green chilies, and spices. It's a quick, flavorful meal perfect for lunchboxes or a light dinner.
A refreshing and vibrant yogurt dip made with fresh coriander leaves, green chilies, and roasted cumin. This simple raita is the perfect cooling side dish for spicy Indian meals like biryani, pulao, or kebabs.
Crispy, savory Bengali fritters made with fresh coriander leaves and a spiced chickpea flour batter. A perfect tea-time snack or a crunchy side for a traditional meal, ready in 30 minutes.
A vibrant and fresh green chutney made from coriander leaves, green chilies, and a hint of lemon. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, or sandwiches.
When stored properly in a jar of water or wrapped in a damp paper towel, they typically last 7 to 10 days.
Yes, but they will lose their texture. It is best to freeze them chopped in oil or water in ice cube trays for use in cooked dishes.
Look for bright green leaves without any yellowing, wilting, or dark slimy spots. The stems should be firm.
Flat-leaf parsley is the best visual substitute, though the flavor is different. For a similar citrusy profile, try a mix of parsley and mint.
Yes, coriander stems are completely edible and often have a more intense flavor than the leaves. They are great for stocks and pastes.
This is due to a genetic variation that makes some people sensitive to the aldehydes found in the herb.
Yes, in North America, the leaves are called cilantro and the seeds are coriander. In many other regions, both are called coriander.
Submerge them in a bowl of cold water, swish them around to let the dirt settle at the bottom, then lift them out and pat dry.
It is exceptionally high in Vitamin K and a good source of Vitamin A, Vitamin C, and potassium.
coriander leaves is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 2.13 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 10 recipes featuring coriander leaves with step-by-step instructions.
Browse recipes →Yes, it is most commonly used raw as a garnish, in salads, or in fresh chutneys and salsas to maintain its bright flavor.
