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CILANTRO



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SCIENTIFIC NAME: CORIANDRUM SATIVUM

FRANCAIS: CILANTRO




General Description:

The bright green leaves and stems of the CORIANDER plant. Cilantro (also called Chinese parsley and coriander ) has a lively, pungent fragrance that some describe as "soapy." It is widely used in Asian, Caribbean and Latin American cooking and its distinctive flavor lends itself to highly spiced foods. Cilantro can be found year-round in most supermarkets and is generally sold in bunches. Choose leaves with a bright, even color and no sign of wilting. Cilantro may be stored for up to 1 week in a plastic bag in the refrigerator. Or place the bunch, stems down, in a glass of water and cover with a plastic bag, securing the bag to the glass with a rubber band. Refrigerate, changing water every 2 or 3 days. Just before using cilantro, wash and pat dry with paper towels. Both the leaves and relatively tender stems can be used in fresh or cooked dishes.

BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

BLOOD TYPE A

Secretor:
NEUTRAL

Non Secretor:
BENEFICIAL
  • This food is Diabetes SUPERBENEFICIAL for Type A

BLOOD TYPE B:

Secretor:
NEUTRAL

Non Secretor:
NEUTRAL


    BLOOD TYPE AB:

    Secretor:
    NEUTRAL

    Non Secretor:
    NEUTRAL


      BLOOD TYPE O

      Secretor:
      NEUTRAL

      Non Secretor:
      NEUTRAL



        LECTIN CHARACTERIZATION:

        • No data on this food.


        RECIPES FEATURING THIS FOOD:
        This ingredient is featured in the following website recipes:

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        SPECIAL NOTE:
        • This food can be a significant source of vitamin A (2819.8 iu per 1 teaspoon.)

        GENETIC MODIFICATIONNo data on this food.
        PESTICIDESNo data on this food.
        CONTAMINATIONNo data on this food.
        IRRADIATIONNo data on this food.
        ANTIOXIDANTS This food is considered to be rich in antioxidant flavonoids.
        ALLERGENSNo data on this food.
        GLYCEMIC INDEXNo data on this food.


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