Written by Krishna Bora, B.Sc. (Microbiology) | 
Article Reviewed by Dietitian julia samuel, M.Phil on May 22, 2019

Latest Publications and Research on Coriander

Food Saf (Tokyo)    

Development of a bacteriophage-based Method for Detection of Escherichia Coli O157:H7 in Fresh Vegetables.

Hoang HA, Nhung NTT

In this study, a method using a recombinant phage for detection of E. coli O157:H7 in fresh vegetables was investigated. Four kinds of fresh vegetable... Read More

Source: PubMed

J. Sci. Food Agric.  2020 Jan 30  

Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer.

Jiménez-Gómez A, García-Estévez I, García-Fraile P, Escribano-Bailón MT, Rivas R

The world urgently needs a new sustainable way of satisfying the increasing demand for food. One of the main challenges is replacing chemical fertiliz... Read More

Source: PubMed

Life Sci Space Res (Amst)    

Synergistic effects of edible plants with light environment on the emotion and sleep of humans in long-duration isolated environment.

Zhang W, Liu H, Li Z, Liu H

The emotion and sleep-related problems of humans who are on mission of deep-space and deep-sea exploration are topics of special interest because of t... Read More

Source: PubMed


The Role of Annual Flowering Plant Strips on a Melon Crop in Central Spain. Influence on Pollinators and Crop.

Azpiazu C, Medina P, Adán Á, Sánchez-Ramos I, Del Estal P, Fereres A, Viñuela E

Planting flower strips adjacent to crops is among the habitat-management practices employed to offer alternative floral resources to pollinators. Howe... Read More

Source: PubMed

Ecotoxicol. Environ. Saf.    

Zinc oxide (ZnO) nanoparticles elevated iron and copper contents and mitigated the bioavailability of lead and cadmium in different leafy greens.

Sharifan H, Moore J, Ma X

Advances in large hydroponic production of leafy greens, easy adoption in urban agriculture, and large leaf surface area of many leafy greens, greatly... Read More

Source: PubMed

Coriander (cilantro) leaves, raw

The nutritional values of "Coriander (cilantro) leaves, raw" per 100 grams are:
Nutrition Summary
Total Calories 23
Protein 2.1 g
Fat 0.4 g
Carbohydrate 3.7 g
NutrientsAmount%Daily Value
Calcium, Ca 67 mg 6.7 %
Copper, Cu 0.22 mg 11.25 %
Iron, Fe 1.77  mg 9.83 %
Magnesium, Mg 26 mg 6.5 %
Manganese, Mn 0.43 mg 21.3 %
Phosphorus, P 48 mg 4.8 %
Potassium, K 521  mg 14.89 %
Selenium, Se 0.9 mcg 1.29 %
Sodium, Na 46 mg 1.92 %
Zinc, Zn 0.5 mg 3.33 %
Vitamin A 6748  IU 134.96 %
Vitamin C 27 mg 45 %
Vitamin B6 0.15 mg 7.45 %
Vitamin E 2.5 mg 8.33 %
Vitamin K 310  mcg 387.5 %
Riboflavin 0.16  mg 9.53 %
Thiamin 0.07 mg 4.47 %
Folate, DFE 62  mcg 15.5 %
Niacin 1.11  mg 5.57 %
Sugars 0.87 g
Fiber 2.8  g 11.2 %
Cholesterol 0 mg 0 %
Water 92.21 g
Carotene, alpha 36 mcg
Carotene, beta 3930  mcg
Choline 12.8 mg
Lycopene 0  mcg
View all +
Data source: USDA Nutrient Database, R25
*Percent Daily Values (%DV) are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.

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