Cilantro is good to maintain the cardiovascular system and digestive tract.
Cuisines of Uzbekistan, Tajikistan, the Caucasus without cilantro and is impossible to imagine. Cilantro or coriander on another is added to vegetable, meat, chicken dishes, as well as milk and milk soups. Famous oriental pickles and marinades also can not do without cilantro. And in Uzbekistan for this use the seeds, and in Armenia and Azerbaijan - the greens. Coriander - part Abkhaz seasonings - adzhika and Georgian sauces - Satsibeli, tkemali, cornel, etc.
Abroad, the most popular uses coriander in India, where the green is served as a cold appetizer or as a condiment to the main courses. Seeds are part of the spice blends - curry. This culture was used in China, Greece, Italy, Romania, Czechoslovakia, and some African countries.
Cilantro can be eaten fresh and add it to hot dishes at the last minute boil. It is also possible to store for the winter: dry or freeze at a certain technology that allows you to save the maximum amount of nutrients.
Nutrients, vitamins, trace elements per 100 g:
Calories: 216.4kkal; Protein: 3.0g; Carbohydrates: 54.5g; Vitamin A: 1.0mg; Vitamin B1: 0.03mg;
Vitamin B2: 0.2mg; Vitamin C: 5.0mg; Vitamin PP: 2.1mg; Iron: 3.0mg; Potassium: 2043.0mg;
Calcium: 115.0mg; Magnesium: 92.0mg; Sodium: 141.0mg; Phosphorus: 192.0mg.