New Delhi, December 2. Dal and vegetables seem incomplete without coriander, but few people know that green coriander is not just a garnish but natural medicine on our plate. Whether winter or summer, eating coriander has its own benefits in every season. Ayurveda considers it a tri-dosha balancer, digestion improver and blood purifier. Modern science calls it a super herb rich in micronutrients and antioxidants.
The small coriander leaf is packed with Vitamin A, C, K, potassium, calcium, iron, magnesium and various enzymes. Not only this, a handful of green coriander provides as much antioxidants as an apple. It is extremely effective in body cleansing and cellular protection. Therefore, in Indian kitchens it is considered the fresh tonic of the plate.
Now the question is why is it added to every dal and vegetable? The biggest reason is heat balance. Cooked vegetables create some heat in the body, while coriander is naturally cooling. Both together make digestion comfortable so that food does not feel heavy.
Apart from this, coriander helps in removing toxins, heavy metals and harmful elements from the body. It is considered a natural chelating agent. This is an easy way to cleanse the body.
The special fragrance of coriander is not just fragrance. As soon as we smell it, the brain immediately activates digestive enzymes, which increase appetite and speed up digestion.
Coriander is also called the liver’s detox switch. Its enzymes speed up the liver’s cleansing process. If there is stomach burning or gas formation, coriander juice provides relief in just 15 minutes. It is especially beneficial for those taking sodium or having high BP as it helps reduce sodium levels in blood. Very few foods that balance tri-dosha (vata, pitta, kapha) are found, but coriander is one of them.
Coriander water makes kidney function easier by removing uric acid and excess salt. Therefore, many people drink it empty stomach in the morning. But benefits double only when eaten correctly, like don’t add coriander while cooking, but add it after turning off gas so that Vitamin C and essential oils are not destroyed. With lemon it becomes even more powerful as lemon increases iron absorption capacity.
– Daily Kiran
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My name is Bhupendra Singh Chundawat. I am an experienced content writer with several years of expertise in the field. Currently, I contribute to Daily Kiran, creating engaging and informative content across a variety of categories including technology, health, travel, education, and automobiles. My goal is to deliver accurate, insightful, and captivating information through my words to help readers stay informed and empowered.
