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Nutritional Info: Spices, coriander leaf, dried

The USDA reference number for this food is: 02012
Note that a ~ (tilde character) next to any nutrient means that we don't have data on that item.
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Nutritional Data for Spices, coriander leaf, dried

Nutrition Facts

Serving Size: 1 tbsp (1.8g or 0.1 oz)
 

Amount Per Serving

 

Calories

5
Calories from Fat 1
 

% Daily Value*

 

Total Fat

0g
0%
 
Saturated Fat 0g0%
 
Trans Fat 0g
 

Cholesterol

0mg
0%
 

Sodium

4mg
0%
 

Total Carbohydrate

1g
0%
 
Dietary Fiber 0g1%
 
Sugars 0g
 

Protein

0g
 
Vitamin A2% · Vitamin C1%
 
Calcium2% · Iron4%
 
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Contents

A tiny coriander leaf that can be used in the production Coriander Leaf Spices
A tiny coriander leaf that can be used in the production Coriander Leaf Spices

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Calories

Calories

Serving Size: 1 tbsp (1.8g or 0.1 oz)
kcal*kjoules*RDI%
 
Total Calories5 kcal21 kJ0%
 
from Carbs3.3 kcal14.01 kJ
 
from Fat0.7 kcal3.01 kJ
 
from Protein1 kcal4.03 kJ
 
from Alcohol0 kcal0 kJ
 
*The unit "kcal" or kilocalories are what most American's think of as 1 Calorie. Other countries use the unit kilojoule (kJ) to measure Food Energy. 1 kcal is equal to 4.184 kilojoules.

Energy and Calorie info for 1.8 grams of Spices, coriander leaf, dried


Vitamin Content

Vitamin Content

Serving Size: 1 tbsp (1.8g or 0.1 oz)
AmountRDI%
 
Vitamin A 105.3 IU 2%
 
Vitamin B6 0.01098 mg 1%
 
Vitamin B12 0 mcg 0%
 
Vitamin B12, Added 0 mcg 0%
 
Vitamin C 10.2006 mg 1%
 
Vitamin D 0 IU 0%
 
Vitamin D2 ~
 
Vitamin D3 ~
 
Vitamin D (D2 + D3) 0 mcg 0%
 
Vitamin E (Alpha-tocopherol) 0.01854 mg 0%
 
Vitamin E, Added 0 mg 0%
 
Vitamin K 24.471 mcg 31%
 
Thiamin 0.022536 mg 2%
 
Riboflavin 0.027 mg 2%
 
Niacin 0.192726 mg 1%
 
Pantothenic Acid ~
 
Folate 4.932 mcg 1%
 
Folate, Food 4.932 mcg 1%
 
Folate, DFE 4.932 mcg DFE 1%
 
Choline 1.7478 mg ~
 
Betaine ~
 
*Daily Value not established for starred items.
~Data not available for tilde (~) items.
The chart below shows how much of the recommended daily intake (RDI) of each vitamin that 1.8g (0.06 oz) of Spices, coriander leaf, dried contains. Vitamin RDI for 1.8 grams of Spices, coriander leaf, dried


Mineral Content

Mineral Content

Serving Size: 1 tbsp (1.8g or 0.1 oz)
AmountRDI%
 
Calcium 22.428 mg 2%
 
Iron 0.76428 mg 4%
 
Magnesium 12.492 mg 3%
 
Phosphorus 8.658 mg 1%
 
Potassium 80.388 mg 2%
 
Sodium 3.798 mg 0%
 
Zinc 0.08496 mg 1%
 
Copper 0.032148 mg 2%
 
Manganese 0.11439 mg 6%
 
Selenium 0.5274 mcg 1%
 
Fluoride ~
 
*Daily Value not established for starred items.
~Data not available for tilde (~) items.
The chart below shows how much of the recommended daily intake (RDI) of each mineral that 1.8g (0.06 oz) of Spices, coriander leaf, dried contains. Mineral RDI for 1.8 grams of Spices, coriander leaf, dried


Protein and Amino Acids

Protein & Aminos

Serving Size: 1 tbsp (1.8g or 0.1 oz)
AmountRDI%*
 
Protein0.39474g1%
 

Essential Aminos

 
Histidine
 
Isoleucine
 
Leucine
 
Lysine
 
Methionine
 
Phenylalanine
 
Threonine
 
Tryptophan
 
Valine
 

Non-essential Aminos

 
Arginine
 
Alanine
 
Aspartate
 
Cystine
 
Glutamate
 
Glycine
 
Hydroxyproline
 
Proline
 
Serine
 
Tyrosine
 
Methionine + Cystine† ~
 
Phenylalanine + Tyrosine† ~
 
* Amino acid RDI's are based on the World Health Organization's recommended daily intake for an adult human weighing 70 kg (154.3 pounds). "Protein and amino acid requirements in human nutrition". WHO Press, page 150.

† The World Health Organization provides a single recommended daily intake for the combinations of Methionine and Cysteine and the combination of Phenylalanine and Tyrosine.

Arginine, Cystine and Tyrosine are required by infants and growing children and we have therefore included them in the list of essential amino acids. [Imura K, Okada A (1998). "Amino acid metabolism in pediatric patients"]

~Data not available for tilde (~) items.
Proteins are made up of chains of amino acids. A complete protein contains all essential amino acids. We are currently compiling pages describing the benefits of nutrients and recently wrote about the benefits of Arginine. We only have basic data on the amount of protein contained in Spices, coriander leaf, dried and not the breakdown of amino acid content.


Carbohydrate Content

Carbohydrates

Serving Size: 1 tbsp (1.8g or 0.1 oz)
AmountRDI%
 
Total Carbohydrates0.9378g0%
 
Dietary Fiber0.1872g1%
 
Starch~
 
Sugars0.13086g
 
Sucrose~
 
Glucose~
 
Fructose~
 
Lactose~
 
Maltose~
 
Galactose~
 
~Data not available for tilde (~) items.
1.8g (0.06 oz) grams of Spices, coriander leaf, dried contains 0.9378 grams of carbohydrates which is 0% of your recommended daily carbohydrate intake acording to the Food and Drug Administration guidelines for a 2000 calorie diet. The table below shows how much this food contributes to your recommended daily intake for different total daily calories consumed.

Percent of your daily carbohydrates that 1.8 grams of Spices, coriander leaf, dried contributes


Fats and Fatty Acids

Fatty Acids & Fat

Serving Size: 1 tbsp (1.8g or 0.1 oz)
AmountRDI%
 
Total Fat0.08604g0%
 
Total Omega-3 Fatty Acids0g
 
Total Omega-6 Fatty Acids0.005904g
 
Total Trans Fatty Acids~
 
Total Trans-monoenoic Fatty Acids~
 
Total Trans-polyenoic Fatty Acids~
 

Total Saturated Fats (Bad Fats)

0.00207g0%
 
Arachidic Acid   [Eicosanoic Acid]~
 
Behenic Acid   [Docosanoic Acid]~
 
Butyric Acid   [Butanoic Acid]0g
 
Capric Acid   [Decanoic Acid]0g
 
Caproic Acid   [Hexanoic Acid]0g
 
Caprylic Acid   [Octanoic Acid]0g
 
Lauric Acid   [Dodecanoic Acid]0g
 
Lignoceric Acid   [Tetracosanoic Acid]~
 
Margaric Acid   [Heptadecanoic Acid]~
 
Myristic Acid   [Tetradecanoic Acid]~
 
Palmitic Acid   [Hexadecanoic Acid]0.001728g
 
Pentadecanoic Acid   [Pentadecanoic Acid]~
 
Stearic Acid   [Octadecanoic Acid]~
 
Tridecanoic Acid   [Tridecanoic Acid]~
 

Total Monounsaturated Fat (Good Fats)

0.040176g
 
16:1 c~
 
16:1 t~
 
18:1 c~
 
18:1 t~
 
18:1-11t (18:1t n-7)~
 
22:1 c~
 
22:1 t~
 
Erucic Acid   [Docosenoic Acid]0g
 
Gadoleic Acid   [Eicosenoic Acid]0g
 
Heptadecenoic Acid   [Heptadecenoic Acid]~
 
Myristoleic Acid   [Tetradecenoic Acid]~
 
Nervonic Acid   [Cis-Tetracosenoic Acid]~
 
Oleic Acid   [Octadecenoic Acid]0.039888g
 
Palmitoleic Acid   [Hexadecenoic Acid]0.000288g
 
Pentadecenoic Acid   [Pentadecenoic Acid]~
 

Total Polyunsaturated Fat (Good Fats)

0.005904g
 
18:2 CLAs~
 
18:2 i~
 
18:2 n-6 c,c~
 
18:2 t not further defined~
 
18:2 t,t~
 
18:3i~
 
20:3 n-3~
 
20:3 n-6~
 
20:4 n-6~
 
21:5~
 
22:4~
 
Alpha-Linolenic Acid~
 
Arachidonic Acid   [Eicosatetraenoic Acid]0g
 
Clupanodonic Acid   [Docosapentaenoic Acid (DPA)]0g
 
Docosahexaenoic Acid (DHA)   [Docosahexaenoic Acid (DHA)]0g
 
Eicosadienoic Acid   [Eicosadienoic Acid]~
 
Eicosatrienoic Acid   [Eicosatrienoic Acid]~
 
Gamma-Linolenic Acid   [Gamma-Linolenic Acid]~
 
Linoleic Acid   [Octadecadienoic Acid]0.005904g
 
Linolenic Acid   [Octadecatrienoic Acid]0g
 
Parinaric Acid   [Octadecatetraenoic Acid]0g
 
Timnodonic Acid   [Eicosapentaenoic Acid (EPA)]0g
 
The common name for each fatty acid is shown with the systematic name in square parentheses.

~Data not available for tilde (~) items.
The chart below shows good fats in Spices, coriander leaf, dried in relation to bad fats. Read more about each type of fat and fatty acid below.
Good Fat and Bad Fat comparison for 1.8 grams of Spices, coriander leaf, dried
Polyunsaturated Fats: Polyunsaturated fat can be found mostly in nuts, seeds, fish, algae, leafy greens, and krill. Whole food sources are always best, as processing and heating may damage polyunsaturated fats.

Monounsaturated Fats: Foods containing monounsaturated fats reduce LDL (bad) cholesterol, while possibly increasing HDL (good) cholesterol. ["You Can Control Your Cholesterol: A Guide to Low-Cholesterol Living". Merck & Co. Inc.]


Trans Fatty Acids: The National Academy of Sciences has concluded there is no safe level of trans fat consumption. This is because any incremental increase in trans fat intake increases the risk of coronary heart disease. [Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. p. 504]

Saturated Fats: Consumption of saturated fat is a risk factor for cardiovascular disease in the view of the Canadian Heart and Stroke Foundation, the American Heart Association, the British Heart Foundation, the National Heart Foundation of Australia, the National Heart Foundation of New Zealand and the World Heart Federation.

In children, consumption of monounsaturated oils is associated with healthier serum lipid profiles (a group of tests that are often ordered together to determine risk of coronary heart disease.). ["A cross-sectional study of dietary habits and lipid profiles. The Rivas-Vaciamadrid study". Eur. J. Pediatr.].

Omega-3 fatty acids in fish oil, fish and seafood have been shown to lower the risk of heart attacks. [National Institute of Health (August 1, 2005). "Omega-3 fatty acids, fish oil, alpha-linolenic acid"].

Omega-6 fatty acids in sunflower oil and safflower oil may also reduce the risk of cardiovascular disease. [Willett WC (September 2007). "The role of dietary n-6 fatty acids in the prevention of cardiovascular disease". Journal of Cardiovascular Medicine].

In one study, Omega-3 fatty acids reduced prostate tumor growth, slowed histopathological progression, and increased survival. [Mihelin M, Trontelj JV, Stålberg E (August 1991). "Muscle fiber recovery functions studied with double pulse stimulation". Muscle & Nerve 1].

A study published in the Journal of the National Cancer Institute showed that High levels of docosahexaenoic acid were associated with a reduced risk of breast cancer. [Pala V, Krogh V, Muti P, et al. (July 2001). "Erythrocyte membrane fatty acids and subsequent breast cancer: a prospective Italian study". Journal of the National Cancer Institute 93]

Other Nutrients

Other Nutrients

Serving Size: 1 tbsp (1.8g or 0.1 oz)
Amount
 
Alcohol0g
 
Water0.1314g
 
Ash0.25344g
 
Caffeine0mg
 
Theobromine0mg
 
Cholesterol0mg
 
Phytosterols~
 
Campesterol~
 
Stigmasterol~
 
Beta-sitosterol~
 
~Data not available for tilde (~) items.


Diet and Weight Loss Scores

The United States Food and Drug Administration allows the following claims to be made by manufacturers of Spices, coriander leaf, dried:

Spices, coriander leaf, dried is an excellent source of Vitamin K. This means that the food contains 20% or more of your RDI for these nutrients.

Diet or Weight Loss Program Score out of 100
(higher is better)
Higher Fiber, Low Fat Diet (e.g. Weight Watchers) 100
Athletic Diet - Low Fat, High Protein and Carbs 59
Low Fat Diet (e.g. Jenny Craig) 43
Low Carb Diet (e.g. Atkins Diet) 0
Low Cholesterol Diet 99
Low Sodium Diet 98
Low Glycemic Index Diet (e.g. South Beach Diet) 44
Low Protein Diet 96
Horizontal bar chart


How long will it take to burn 5 calories and lose weight

To lose weight, you need to burn more calories than you consume. The table below shows how long you need to perform various types of exercise to burn the 5 calories contained in 1.8g (0.06 oz)g of Spices, coriander leaf, dried. The calorie burn rates for each exercise are included and are based on the US Department of Health and Human Services Dietary Guidelines for Americans.
Amount of Moderate Exercise to burn 5 calories
Stretching2 mins(180 cal/hr)
Walking (3.5 mph)1 min(280 cal/hr)
Bicycling (<10 mph)1 min(290 cal/hr)
Dancing1 min(330 cal/hr)
Light gardening/yard work1 min(330 cal/hr)
Golf (walking and carrying clubs)1 min(330 cal/hr)
Hiking1 min(370 cal/hr)
Amount of Vigorous exercise to burn 5 calories
Weight lifting (vigorous effort)1 min(440 cal/hr)
Heavy yard work (chopping wood)1 min(440 cal/hr)
Basketball (vigorous)1 min(440 cal/hr)
Walking (4.5 mph)1 min(460 cal/hr)
Aerobics1 min(480 cal/hr)
Swimming (slow freestyle laps)1 min(510 cal/hr)
Running/jogging (5 mph)30 secs(590 cal/hr)
Bicycling (>10 mph)30 secs(590 cal/hr)
Exercise profile for 1.8g (0.06 oz) of Spices, coriander leaf, dried

How to cite this food as a source in academic or research papers

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USDA SR23 2010 Nutritional Data on SkipThePie.org. "Spices, coriander leaf, dried" SkipThePie.org. Ed. SkipThePie 2011. SkipThePie.org. 21 Dec 2014 http://skipthepie.org/spices-and-herbs/spices-coriander-leaf-dried/

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