Cilantro is a food with very strong likes and dislikes. It is known for its distinctive "soap taste" and "detergent flavor." It is especially common in Southeast Asian cuisine and Chinese dishes. Many people request to have cilantro removed when dining at local rice noodle restaurants. However, cilantro is a highly nutritious ingredient with many health benefits. What are the nutritional advantages of cilantro that people might not know because they don't eat it?

 

Coriander contains a variety of nutrients such as ▲magnesium, ▲calcium, ▲phosphorus, ▲potassium, and vitamins A, B, C, and K. Vitamin K is good for preventing osteoporosis, and beta-carotene helps boost immunity. Additionally, it is rich in potassium, which aids in sodium excretion and acts as a diuretic to eliminate waste products from the body. This helps lower bad cholesterol (LDL) and reduces the risk of heart disease. Furthermore, 'cineole' and 'linoleic acid' in coriander help reduce body swelling.

In traditional Korean medicine, cilantro is also used as medicine. Cilantro is used to treat wind-related conditions, as an expectorant, to treat neurasthenia, and to lower blood pressure. It is said to aid digestion and eliminate bad breath. Additionally, it is known that boiling cilantro, which has a warm nature, together with deodeok, which has a cold nature, in equal parts and drinking the concentrated decoction can be effective in improving prostatitis. Drinking juice made from cilantro and apples together also helps purify the blood and is especially beneficial for smokers.

 

If the smell makes it difficult to eat cilantro, try a new cooking method. Cilantro's distinctive aroma can be reduced if it is not cooked with heat. Do not add it to the broth; instead, finely chop it and sprinkle it sparingly on various dishes. Another way is to grind the cilantro finely and make it into a sauce-like pesto. When making tacos, adding cilantro pesto or lime along with meat, seafood, vegetables, and cheese on the tortilla can enhance the umami flavor.

 

Meanwhile, people who strongly dislike the taste of cilantro may have a genetic reason. According to the American genetic analysis company 23andMe, individuals with a mutation in the olfactory receptor gene OR6A2 on chromosome 11 can detect the aldehyde smell in cilantro. Aldehydes are chemical compounds found in soap, lotions, and other products. Research by the American Chemical Society indicates that genetic mutations are less common in Middle Eastern and South Asian countries where cilantro preference is high, and more common in East Asian countries where cilantro consumption is low.

 

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I'm a person who can't handle spicy food.

Are the benefits of high-level skills this good?

 

I still have swelling.

It seems to have a swelling-reducing effect as well.

 

Do you like high-level skills?