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Coriandrum sativum, also known as coriander, coriander, salt whiskers, annual herbs, with celery and carrots in the same family. Frequently found in Middle East, Mediterranean, India, Latin America, China and Southeast Asia, it can also be used medicinally. The Chinese area is often mistaken for "coriander".
Why do some people like cilantro very much, while others find it very intolerable? Let's take a look.
Why do you feel different?
Different people may feel that coriander has different tastes. People who like it say it has a refreshing, lemon or lime taste, while those who don't like it have a strong aversion to its taste and smell, called soap or rotten smell. The study also showed that different ethnic groups had different preferences: 21% of East Asians, 17% of Caucasians and 14% of Afro-descendants said they did not like coriander; but only 7% of South Asians, 4% of Hispanics and 3% of Middle Easterns said they did not.
Twin studies have shown that 80% of identical twins have the same preference for coriander, but only about half of the identical fraternal twins have the same preference, so it may be a genetic factor that contributes to this phenomenon.
Two genetic variations associated with coriander perception have been identified in nearly 30,000 genetic surveys, the most common of which is the odor-sensing gene. The gene OR6A2 is located within the olfactory receptor gene cluster and encodes a highly sensitive receptor for aldehydes. Flavor chemists found that the aroma of coriander was produced by about 6 substances, most of which were aldehydes. People who do not like the smell of coriander are susceptible to disgusting unsaturated aldehydes and may not be able to detect aromatic chemicals that others find pleasant. The association between parsley flavor and other genes has also been found, including bitter receptors.
The nutritional value of coriander
1. Coriander is rich in nutrients, moisture content is high, up to 90%; Coriander contains vitamin c, carotene, vitamin b1, b2, and other minerals, such as calcium, iron, phosphorus, magnesium and so on. Parsley also contains potassium malate and so on.
2. the coriander and other volatile oils contained in the tender stems of coriander.
3. The content of vitamin C in coriander is much higher than that of ordinary vegetables. The average person can eat 7-10 grams of coriander leaves to meet the human body's demand for vitamin C.
4. carotene contains more than 10 times more carotenoids than tomatoes, beans and cucumbers.
Parsley should choose the whole plant hypertrophy, dry without water, leaves are fresh green, with roots are better.
Source of article: Dietitian net