Coriander Seeds, also known as Cilantro is that ingredient which is found in every other Indian dish. These seeds are used in many other forms like powder, chutney, etc. Coriander leaves are also frequently used in Indian cooking, again in a number of forms – from using raw leaves for garnishing to consuming it in the juice form and using it for tempering. Why do Indians use coriander seeds as much as they can in every preparation? Following are some of the reasons:

1. Aids digestion

Coriander seeds are often used in every other preparation as they have dietary fiber and antioxidant properties which aids bowel movements and the functioning of the liver. The seeds also produce digestive enzymes which eventually leads to better digestion.

2. Fights blood sugar and cholesterol

Coriander seeds help lower the blood sugar. So, if you are diabetic or want to stay away from diabetes, then regular consumption of coriander seeds is recommended. Then it may be in any form – use it while making any of the dishes or just soak them overnight in water. Strain the water in the morning and drink it. The seeds are also known to reduce bad cholesterol and increase the amount of good cholesterol in the blood.

3. Compensates the iron deficit

Coriander seeds contain iron. The consumption of these seeds can hence help prevent anaemia as iron deficiency is the cause of the disease.

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