Coriander A native of the Mediterranean, coriander is the dried ripe fruit of an annual herb with several branches and serrated leaves. The name 'coriander' is based on the Greek work 'kopis' which means 'bug'. The whole plant, when freshly bruised, gives out a peculiarly strong, rather obnoxious odour similar to that associated with bugs. Happily, when the plant grows and matures, these disagreeable traits are wholly lost and the ripe fruits are completely free from them. A fragrant spice, coriander is today valued as much for its medicinal properties as for its use as a condiment. It finds extensive application in several kinds of foods, beverages, liquors and perfumes.     NUTRITIONAL DATA (100gr, edible portion) Coriander seeds (5.0% Split) Oval shape Kanpuri Water 10.0 Grams Food Energy 280 Calories Protein 14.5 Grams Fat 15.0 Grams Total Carbohydrate 22.0 Grams Fibre Carbonhydrate 5.0 Grams Ash 6.0 Grams Calcium 6.5 Grams Phosphorous 395 Mg. Sodium 30. Mg. Patassium 10.0 Grams Iron 7.5 Mg. Thiamine 0.20 Meg. Riboflavin 0.30 Meg. Niacin 1.2 Mg. Ascorbic Acid 1.1 Mg. Vitamin A Activity 0.5 International Units       Coriander powder (Ruchi)     Total aerobic Bacteria Count 1.5x104 cfu/g 0.05x103 cfu/g Yeast & Moulds 0.02x102 cfu/g 0.01x10 cfu/g Coliform 0.04x102 cfu/g Nil/g E. Coli Nil/g Nil/g Bacillus cereus Nil/g Nil/g Staphy lococcus aureus 2 Nil       Coriander powder (Tit-Bit)     Total aerobic Bacteria Count 0.01x106 cfu/g 0.004x103 cfu/g Yeast & Moulds 0.05x102 cfu/g 0.002x102 cfu/g Coliform 0.03x102 cfu/g Nil/g E. Coli Nil/g Nil/g Bacillus cereus Nil/g Nil/g Staphy lococcus aureus 4 Nil