Studies on coriander show that this vegetable is rich in vitamin C, vitamin A, minerals and antioxidant compounds such as flavonoids, phenolic and many natural essential oils with biological activity.
One of the outstanding effects of coriander leaves is to support the digestive system. Essential oils in the leaves help stimulate the secretion of digestive fluids, reduce bloating and help absorb food more effectively.
Some studies also noted that the active ingredients in cilantro have antibacterial and antifungal properties, contributing to maintaining the balance of the gut microbiota.
In addition, the content of vitamin C and antioxidants in coriander leaves helps protect cells from the effects of free radicals, thereby supporting immunity and slowing down the aging process.
Phenolic and flavonoid compounds are also studied for their anti-inflammatory properties, contributing to protecting cardiovascular health and reducing the risk of some chronic diseases associated with prolonged inflammation.
In the family, to maximize the nutritional value of coriander leaves, housewives should prioritize using fresh leaves, wash them and add them to dishes at the end of the processing process. This method helps limit vitamin loss and maintain the characteristic aroma of the leaves.
Coriander is very suitable for eating raw with pho, vermicelli, porridge or mixing into salads and salads. Besides, housewives can use coriander leaves to cook fish soup, minced meat soup or blend with dipping sauces to enhance the flavor of the dish.
However, cilantro should only be seen as part of a balanced diet, not a "panacea" to cure diseases.
If there are people in the family who are allergic to spices or are undergoing special treatment, they should consult a doctor when using them regularly in large quantities. When used reasonably, coriander leaves not only make the dish more delicious but also contribute to supplementing nutrients and supporting the health of the whole family.
