Nutritional value of coriander How to make coriander

　　Introduction

　　Coriander, also known as coriander, coriander, coriander, etc., belongs to the Umbelliferae family. It is a vegetable with a spicy fragrance that can remove fishy smell and relieve greasiness. Larger ones are used as a garnish for cold dishes or as a seasoning for soups. They can also be pickled for consumption or used as a spice.

　　Nutrition and efficacy

　　* Coriander contains vitamin B1, C, calcium, phosphorus, iron, etc. The calcium and iron content are higher than other vegetables.

　　* Pungent and warm in nature and flavor, it can be used to treat cold , measles or rubella in children, poor penetration, dietary stagnation, indigestion, etc. It has a detoxifying effect on some food poisoning.

　　* It can cure colds, has functions such as diuretic and large intestine diuresis, and can also promote blood circulation.

　　* It can relieve headaches caused by fever and has good effects on lowering blood sugar.

　　What to eat and what not to eat

　　It is especially suitable for people with poor appetite. Yin deficiency, skin itching, Bad breath、body odor , patients with severe dental caries, gastric ulcers and sores should not eat it.

　　When taking medicinal tonics and traditional Chinese medicines Atractylodes macrocephala and paeonol bark, it is not advisable to eat coriander to avoid reducing the efficacy of the medicine.

　　Do not eat rotten or yellowed coriander as it may produce toxins.

　　Don’t eat too much coriander, as it may cause gastric ulcers, beriberi People with bad breath, body odor, etc. and those taking supplements should not consume it.

　　Coriander should be tied into bundles, packed in baskets, and stored in a cool and ventilated place for 1-2 days.