Coriander also known as cilantro is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Coriander leaves are 92% water, 4% carbohydrates, 2% protein, and less than 1% fat (table). The nutritional profile of coriander seeds is different from that of fresh stems or leaves. In a 100-gram (3+1⁄2 oz) reference amount, leaves are particularly rich in vitamin A, vitamin C, and vitamin K, with moderate content of dietary minerals (table). Although seeds generally have lower vitamin content, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium, and manganese.
Coriander may lower blood sugar by activating certain enzymes.
Coriander is full of antioxidants that demonstrate immune-boosting.
Coriander may reduce unpleasant digestive symptoms like bloating and discomfort often experienced by people with IBS.
Coriander contains antioxidants that may protect your skin from aging and sun damage. It may also help treat mild skin rashes.