Although the leaves of these two plants are green, their shapes are quite different. The former has slender leaves and short stems, while the latter has irregular and round leaves with fine patterns on the surface and some uneven edges.

2, coriander and coriander also have certain differences in taste.

Coriander contains a certain amount of volatile oil, which has a certain natural aroma, but the aroma is not strong, but the content of volatile oil in coriander is particularly high, and its aroma will be particularly strong, so coriander is usually eaten as a condiment and fried as a vegetable.

Nutritional value of coriander;

Coriander is rich in nutrition and contains vitamin C, carotene, vitamin b 1, b2 and so on. At the same time, it is also rich in minerals, such as calcium, iron, phosphorus and magnesium. Its volatile oil contains mannitol, sunflower aldehyde, nonanal, linalool and so on. , can stimulate appetite and strengthen the spleen. Coriander also contains potassium malate and so on.

The amount of vitamin C contained in coriander (coriander) is much higher than that of ordinary vegetables. The average person can meet the human body's demand for vitamin C by eating 7 ~ 10g coriander leaves. Carotene in coriander is 10 times higher than that in tomato, kidney bean and cucumber.