Serving size:
| Proximates | Amount in |
|---|
| Water | 8.86 g |
| Energy | 298 kcal |
| Energy | 1245 kJ |
| Protein | 12.37 g |
| Total lipid (fat) | 17.77 g |
| Ash | 6.02 g |
| Carbohydrate, by difference | 54.99 g |
| Fiber, total dietary | 41.9 g |
| Lipids | Amount in |
|---|
| Fatty acids, total saturated | 0.99 g |
| 14:0 | 0.02 g |
| 16:0 | 0.81 g |
| 18:0 | 0.11 g |
| Fatty acids, total monounsaturated | 13.58 g |
| 16:1 undifferentiated | 0.1 g |
| 18:1 undifferentiated | 13.48 g |
| Fatty acids, total polyunsaturated | 1.75 g |
| 18:2 undifferentiated | 1.75 g |
| Phytosterols | 46 mg |
- Scientific Name
- Coriandrum sativum
- Carbohydrate Factor
- 1.95
- Fat Factor
- 8.37
- Protein Factor
- 3.36
- Nitrogen to Protein Conversion Factor
- 6.25
| Minerals | Amount in |
|---|
| Calcium, Ca | 709 mg |
| Iron, Fe | 16.32 mg |
| Magnesium, Mg | 330 mg |
| Phosphorus, P | 409 mg |
| Potassium, K | 1267 mg |
| Sodium, Na | 35 mg |
| Zinc, Zn | 4.7 mg |
| Copper, Cu | 0.975 mg |
| Manganese, Mn | 1.9 mg |
| Vitamins | Amount in |
|---|
| Selenium, Se | 26.2 µg |
| Vitamin C, total ascorbic acid | 21 mg |
| Thiamin | 0.239 mg |
| Riboflavin | 0.29 mg |
| Niacin | 2.13 mg |
LanguaL Codes
- SPICE OR HERB (US CFR)
- 0200 SPICES AND HERBS (USDA SR)
- CORIANDER
- FRUIT
- SOLID
- NOT HEAT-TREATED
- COOKING METHOD NOT APPLICABLE
- WATER REMOVED
- HEAT DRIED
- NO PACKING MEDIUM USED
- CONTAINER OR WRAPPING NOT KNOWN
- FOOD CONTACT SURFACE NOT KNOWN
- HUMAN FOOD, NO AGE SPECIFICATION
