There are more than 40 compounds in coriander leaves, 82% of which are aldehydes and 17% of which are alcohols.

These aldehydes are the main source of cilantro’s smell.

People who don't like to eat coriander are born with a specific gene called OR6A2. This gene is very sensitive to aldehydes and will synthesize a taste similar to soap, so it is very repulsive.

This is just like some people like to eat durian and think durian is a delicacy in the world, while some people think durian is difficult to swallow.

Everyone has different tastes. As the saying goes, "Everyone has their own preference for radish and green vegetables." I think there is almost nothing in this world that is 100% recognized by the public, right?

Speaking for myself, I actually don’t dislike eating coriander.

For example, sometimes when I go to buy Roujiamo, when the boss asks me if I want to add coriander, I will say yes. Sometimes I also put some coriander in the hot pot seasoning plate.

Because in my opinion, coriander is something that can enhance the flavor!

It has an indescribable and unique taste. Adding it to the ingredients will make the dishes more distinctive. Scientific research has found that people who hate eating cilantro have a gene that can keenly absorb the aldehydes in cilantro.

, the source of the special flavor of coriander.

Therefore, people who hate eating cilantro are averse to cilantro because they carry this gene.

In fact, eating coriander has certain benefits.

The fragrance of coriander is mainly due to the volatile oil and volatile aroma substances it contains.

Traditional Chinese medicine believes that coriander is warm in nature and sweet in taste. It can strengthen the stomach and digestion, induce sweating and relieve rash, diuretic and laxative, dispel wind and detoxify, and is a good medicine.

The amount of vitamin C contained in coriander is much higher than that of ordinary vegetables. The average person can meet the body's demand for vitamin C by eating 7-10 grams of coriander leaves.

The carotene contained in coriander is also more than 10 times higher than that of tomatoes, cucumbers, etc.