Know what’s on your plate
Coriander leaf
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 23 kcal —
- Protein 2.1 g 4%
- Carbohydrate 1.2 g 0%
- Fat 0.5 g 1%
- Saturated fat 0 g 0%
- Fibre 2.8 g 10%
- Sugars 0.9 g —
- Sodium 46 mg 2%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 655 µg 73%
- Vitamin C 27 mg 30%
- Vitamin E 2.5 mg 17%
- Vitamin K 310 µg 258%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.16 mg 12%
- Niacin (B3) 1.1 mg 7%
- Pantothenic acid (B5) 0.57 mg 11%
- Vitamin B6 0.15 mg 9%
- Folate (B9) 62 µg 16%
- Vitamin B12 0 µg 0%
- Choline 12.8 mg 2%
Minerals
- Calcium 67 mg 5%
- Iron 1.8 mg 10%
- Magnesium 26 mg 6%
- Phosphorus 48 mg 4%
- Potassium 521 mg 11%
- Zinc 0.5 mg 5%
- Copper 0.23 mg 25%
- Manganese 0.43 mg 19%
- Selenium 0.9 µg 2%
- Iodine 0.7 µg 0%
Similar foods
Questions about Coriander leaf
How do you keep fresh coriander leaves from going limp?
Trim the stems and stand them in a jar with a little water, then loosely cover the leaves with a bag and refrigerate. Change the water every couple of days; keep the leaves dry until you use them.
Can you freeze coriander leaves?
Yes. Chop the leaves, pack them into an ice-cube tray with a little water, and freeze; add a cube straight to soups, curries or stews. Frozen leaves lose their fresh texture, so they are better cooked than used as a garnish.
Do you add coriander at the start or end of cooking?
Add most of the leaves at the end, or scatter them over the dish just before serving: prolonged cooking dulls their fresh, citrusy aroma. You can stir some through a hot curry or soup off the heat.
How do you wash coriander without bruising it?
Swish the leaves gently in a bowl of cold water, lift them out so grit stays behind, then dry them in a salad spinner or between clean tea towels. Pick off any yellow or slimy leaves before chopping.
What dishes use fresh coriander leaves?
They are a classic finishing herb for salsa, guacamole, Thai salads, Vietnamese noodle soups, Indian dals and many curries. Add them at the end, and use the tender stems too for extra flavour.
Can you use coriander leaves instead of parsley?
You can, but the flavour is much more distinctive: coriander is citrusy and sometimes soapy to some people, while parsley is grassy and milder. Use it in salsa, curry or a lime dressing; parsley is the safer choice when you want a neutral garnish.
Are coriander leaves and coriander stems interchangeable?
The tender upper stems can be chopped and eaten with the leaves, while thicker lower stems are often blended into curry pastes, chutneys or marinades. The leaves are best added at the end; stems can stand up to more cooking.
Can you eat coriander leaves raw?
Yes. Wash them well and use them raw in salads, chutneys, salsa and as a garnish; raw leaves have a fresher aroma than cooked ones.
What stands out nutritionally in coriander leaves?
A 10 g handful provides 31 µg of vitamin K and 65.5 µg of vitamin A. Coriander leaves are also high in vitamin C.
Source: Frida (Denmark) 867 · per 100 g · carbohydrate per EU label, fibre excluded
