Cilantro

Cilantro is the green of coriander. It, and in fresh and in dried form, is widely used in the cooking of national oriental dishes. It gives the meals a special flavor. Cuisines of people of Uzbekistan, Tajikistan, the Caucasus without coriander cannot be imagined. Cilantro (or coriander) is added to vegetable, meat, chicken meals, as well as to dairy and sour-milk soups. Famous oriental pickles and marinades also cannot do without cilantro.
Nutritive properties of cilantro:
Cilantro contains a lot of carotene and ascorbic acid, as well as vitamins B1, B2 and R. Green leaves and stems are added to salads, soups and meat dishes. Seeds, ripening on this plant, we are often called "coriander seeds." They are also used widely enough. Light brown pounded coriander seeds are very fragrant, they can be added to potatoes, salads, meat stews. Of these, essential oil is obtained, which is used in the perfume industry in the production of cologne. This oil is used in medicine as a supplement to improve the taste of certain medicines. Coriander seeds are also used in the food industry: bakery, confectionery, brewing and liquor industries.

List of vitamins:

Vitamin A is involved in oxidation-reduction processes, regulation of protein synthesis, promotes normal metabolism, functions of cellular and subcellular membranes, plays an important role in the formation of bones and teeth, as well as fat deposits, is necessary for the growth of new cells, slows down the aging process.

Systemic thiamine deficiency is a causal factor in the development of a number of serious disorders, the leading place in which the lesions of the nervous system occupy. The complex of consequences of thiamine deficiency is known as the beriberi disease.

Vitamin B2 is necessary for the formation of erythrocytes, antibodies, for the regulation of growth and reproductive functions in the body. It is also necessary for the health of the skin, nails, hair growth and in general for the health of the whole organism, including the function of the thyroid gland.

Vitamin B3 dilates the small blood vessels (including the brain), improves microcirculation, has a weak anticoagulant effect, increasing the fibrinolytic activity of the blood. It has detoxification properties.

Vitamin B5 is required for the exchange of fats, carbohydrates, amino acids, the synthesis of vital fatty acids, cholesterol, histamine, acetylcholine, hemoglobin. In large quantities is in garlic.

Vitamin B6 is found in many products. Especially a lot of it is contained in the grain sprouts, walnuts and hazelnuts, spinach, potatoes and carrots, color and cabbage, tomatoes, strawberries, cherries, oranges and lemons, avocados.

Vitamin B9 is essential for the growth and development of the circulatory and immune systems. This vitamin is necessary for the creation and maintenance of healthy cells in a healthy state, so its presence is especially important during periods of rapid development of the body and in early childhood.

Vitamin C is used as a restorative and stimulating immune system for various diseases (colds, oncological, etc.), and also prophylactically with insufficient intake of food, for example, in the winter-spring period.

Vitamin E prevents the formation of thrombi and promotes their absorption. It also improves fertility, reduces and prevents hot flashes in the menopause. Vitamin E is also used in cosmetology to preserve youthful skin, it promotes skin healing and reduces the risk of scar tissue formation.

Vitamin K plays a significant role in the metabolism of bones and connective tissue, as well as in healthy kidney work. In all these cases, the vitamin is involved in the assimilation of calcium and in ensuring the interaction of calcium and vitamins D and B, in other tissues, for example, in the lungs and in the heart.

Functionally, vitamin P participates together with vitamin C in oxidation-reduction processes in the body. Vitamin P is able to partially remove the severity of avitaminosis C, reducing the permeability and fragility of capillary vessels. Vitamins P protect ascorbic acid and adrenaline from oxidation.