Nutritional Composition of Coriander Seed per 100 g |
| Composition | USDA Handbook 8-2 | ASTA |
| Water (g) | 8.86 | 6.0 |
| Food energy (kcal) | 298 | 450 |
| Protein (g) | 12.37 | 12.0 |
| Fat (g) | 17.77 | 19.6 |
| Carbohydrates (g) | 54.99 | 56.5 |
| Ash (g) | 6.02 | 5.3 |
| Calcium (g) | 0.709 | 0.8 |
| Phosphorus (mg) | 409 | 440 |
| Sodium (mg) | 35 | 20 |
| Potassium (mg) | 1267 | 1200 |
| Iron (mg) | 16.32 | 5.9 |
| Thiamine (mg) | 0.239 | 0.26 |
| Riboflavin (mg) | 0.290 | 0.23 |
| Niacin (mg) | 2.130 | 3.2 |
| Ascorbic acid (mg) | -- | ND |
| Vitamin A activity (RE) | Trace | ND |
| Composition of Foods, Spices and Herbs. USDA Agricultural Handbook 8-2, January 1977. |
| The Nutritional Composition of Spices. ASTA Research Committee February 1977. |
| ND = Not detected. |
