Coriander is a herb. It is commonly known as ‘dhaniya’ in India. All parts of the herb is edible. But fresh leaves, and dried seeds of the coriander plant are most traditionally used in cooking. It is used around the world as a condiment, garnish, or decoration on culinary dishes. Coriander leavers have eleven components of essential oils and six types of acids each having a number of beneficial properties. Cineole, and linoleic acid present in coriander, has antirheumatic and antiarthritic properties. Coriander leaves have disinfectant, detoxifying, antiseptic, antifungal, and antioxidant properties. Hence, they clear up skin disorders. The acids present in coriander, like linoleic acid, oleic acid, palmitic acid, stearic acid and ascorbic acid (vitamin C) are very effective in reducing cholesterol levels in the blood. Coriander also aids in digestion, proper functioning of the liver, and bonding of bowels, while also helping treat diarrhea. As a rich source of calcium, coriander is of great value for people who want to protect their bones.
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