Nutritional profile

According to USDA FoodData Central, fresh cilantro contains water, small amounts of carbohydrate and fiber, and vitamins and minerals including vitamin K and vitamin A compounds. Because it is usually used in small amounts, the nutrient contribution per serving is generally modest.

In the kitchen

Cilantro is usually used fresh as a finishing herb, blended into sauces, or stirred into dishes just before serving. It is popular in salsa, guacamole, curries, noodle bowls, marinades, and herb-packed dressings.

Choosing & preparing

Choose bunches with bright green leaves and tender stems that look fresh and unwilted. Avoid herbs that are yellowing, slimy, or bruised.

Flavor pairings

Cilantro pairs well with lime, chile, garlic, ginger, onion, avocado, tomatoes, beans, yogurt, coconut milk, chicken, and seafood. It also works well with cumin and coriander seed.

Tips

Use both the leaves and tender upper stems, since the stems carry plenty of flavor. Wash well to remove grit, then dry before chopping.

General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.