The healing power of coriander: anti-salmonella medicine

Both the leaves and the seeds of coriander are eaten. The ground seeds are also known under the Indonesian name ketoembar. Some people don't like the taste of cilantro leaves. Often times, those who reject the leaves can appreciate the taste of ground coriander seeds. Coriander is a tasty herb that is mainly used in South East Asian cuisine, but it is also regularly found in Mexican cuisine and in recipes from the Middle East. Coriander has long been used as a medicine. It is especially good for digestive-related diseases.

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Antioxidants in Coriander Coriander in herbal medicine Vitamins coriander Minerals coriander Coriander for swelling, rheumatism and arthritis Coriander against salmonella Coriander is good for digestion Coriander for anemia

The coriander leaf tastes very different from the coriander seed. Coriander leaf has a strong mouth-refreshing, almost soapy taste and some people have a strong aversion to the taste of coriander leaf. Often these people can appreciate the taste of coriander or coriander seeds. The seeds and the leaves have the same medicinal effect, although the leaves work more strongly. Coriander has several medicinal properties. There are many antioxidants

In Indonesia, ketum bar is used together with betel nut as a remedy for headaches and stomach problems. In Iran, coriander leaf is traditionally prescribed for anxiety attacks. Insomnia is also treated with coriander according to traditional healing methods in Iran. In India, coriander seeds are mixed with cumin and then boiled in water. The whole is then cooled and drunk. This is used as a diuretic drug. In phytotherapy

Coriander is very rich in vitamins. Of course, it must be remembered that nobody eats cilantro per ounce. Nevertheless, the nutritional values per 100 grams are stated here because it is easier to compare. In this list only the value of coriander leaves has been included, not that of the seed. Coriander leaves contain the most vitamin K. One ounce is enough for 258% of the Recommended Daily Allowance (RDA)

The coriander plant contains many different mineral species. Most of it contains iron. One ounce accounts for 22% of the RDI for iron. Other minerals in coriander leaf are: manganese (18.5%), potassium (11%), phosphorus (7%), calcium (7%), magnesium (6.5%) and zinc

Coriander is rich in phytonutrients. It contains the following flavonoids: kaempferol, quercetin, carvone, rhamnetin, epigenin and elemol. It also contains polyphenols: coffee acid and chlorogenic acid. These phytonutrients in the coriander leaf and seed have been shown to work against the salmonella bacteria. Coriander acts as a natural antibiotic

Digestion begins in the mouth. There is a lot of citronellol in coriander, which is also extracted from roses, geraniums

Coriander's good iron levels mean that this herb can help people heal from anemia or anemia. In principle, it is always better to get iron from food and not from supplements because it is not only about iron but also other minerals that are deficient. By getting iron from food, the mineral supply in the body is more likely to be balanced than if you only rely on iron supplements. In addition, it is not only iron that is deficient during anemia, but also natural vitamin C. This well-known vitamin ensures that iron is absorbed into the blood more quickly.
Coriander's good iron levels mean that this herb can help people heal from anemia or anemia. In principle, it is always better to get iron from food and not from supplements because it is not only about iron but also other minerals that are deficient. By getting iron from food, the mineral supply in the body is more likely to be balanced than if you only rely on iron supplements. In addition, it is not only iron that is deficient during anemia, but also natural vitamin C. This well-known vitamin ensures that iron is absorbed faster in the blood.