Cilantro

Cilantro is a plant species of dicotyledoneae, umbelliferae, umbelliferae. It is a herbaceous plant of one or two years. It is a familiar flavor-enhancing vegetable. It looks like celery, with small and tender leaves, slender stems, and a fragrant taste, is a condiment in soups and drinks, and is mostly used as a condiment for cold dishes, or to enhance the flavor of blanching and noodle dishes.

Cilantro is warm, pungent. Selectively targeting the lung and stomach energy channel(we call jingluo is energy channel here).

Cilantro has the effects of making sweating and eruption, helping digestion and pushing digested foods down, increasing appetite and making stomach comfortable. It is mainly used to treat measles with poor exudation in the early stage, bloating stomach, loss of appetite, rectocele and other diseases. 

Nutrition Analysis

Cilantro is rich in nutrition, containing vitamin C, carotene, vitamin B1, B2, etc., and also rich in minerals, such as calcium, iron, phosphorus, magnesium, etc., and its volatile oil contains mannitol, n-sweet aldehyde, Nonyl aldehyde and linalool, etc., can whet the appetite and refresh the spleen. Cilantro also contains potassium malate. 

The amount of vitamin C contained in Cilantro is much higher than that of ordinary vegetables. The average person can meet the human body's demand for vitamin C by eating 7-10 grams of cilantros; cucumber, etc. are more than 10 times higher.

Cilantro contains many volatile oils, and its special aroma is emitted by volatile oils. It can remove the fishy smell of meat, so adding some Cilantro to some dishes can have a unique effect of removing fishy smell and enhancing the taste. Cilantro extract has a remarkable function of sweating, clearing away heat and penetrating rashes, and its special fragrance can stimulate the secretion of sweat glands, prompting the body to sweat and penetrating rashes. In addition, it  can promote gastrointestinal peristalsis.