|
Product: Culantro (Coriandrum sativum)
|
|
| Basic Information: A plant that annually reaches about 40 to 60 cm in height. It has erect stems, leaves composed of white flowers, and aromatic fruits. It is commonly used in Mediterranean, Indian, Latin American, Chinese, and Southeast Asian cuisines. All parts of the plant are edible, but usually fresh leaves and dried seeds are used. | |
|
Origin: Peru
|
Region: Arequipa and Lima
|
|
Seasonality:
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
|
|
|
Certifications: Kosher
|
Available Forms: Flakes, powder.
|
|
Suggested Industrial Applications: Food industry: meat products, sausages, prepared foods.
|
|
|
Uses: Culinary spice, aromatic herb.
|
|
|
Properties: Contains about 20% essential oils. These oils aid digestion, relieve constipation, and are effective against colic and flatulence.
Both the leaves and seeds of cilantro are used, either whole or ground. It is characterized by a citrus-like flavor, reminiscent of orange peel, more pronounced in the case of the seeds.
|
|
|
Main Functionality: One of its well-known properties is its ability to lower and control LDL cholesterol levels in the blood, while helping to eliminate excess fat from the internal walls of veins and arteries, thereby preventing heart problems and high blood pressure.
It also has anti-inflammatory properties that can help with conditions like arthritis or rheumatism. Cilantro also functions as an excellent diuretic, aiding in kidney problems and discomfort. |
|
| Secondary Functionality: This herb's antiseptic properties make it beneficial for treating ulcers or mouth sores; its aroma can also help combat bad breath. | |
Nutritional Table:
| Components / Components | Per 100g / Per 100g |
| Calories / Calories | 1167 kcal |
| Water / Water | 10 g |
| Carbohydrates / Carbohydrates | 52.1 g |
| Proteins / Proteins | 21.93 g |
| Total fat / Total fat | 4.78 g |
| Fiber / Fiber | 10.4 g |
| Ash / Ash | - |
| Calcium / Calcium | 1246 mg |
| Phosphorus / Phosphorus | 481 mg |
| Iron / Iron | 42.46 mg |
| Thiamine / Thiamine | 1.25 mg |
| Riboflavin / Riboflavin | 1.5 mg |
| Niacin / Niacin | 10.71 mg |
| Ascorbic acid / Ascorbic acid | 566.7 mg |