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Summer Health Tips: Green coriander, which doubles the taste of every vegetable during the summer season, is the pride of every kitchen. Its aroma makes food more delicious. Vitamin A, C, K and iron are found in abundance in it. But often people eat it in the wrong way due to which all its nutrients are destroyed.

Green coriander is not just a decorative item but a powerful medicine. Vitamin A, C, K as well as potassium, calcium, magnesium and iron are found in abundance in it. According to Ayurveda it balances the doshas of the body, purifies the blood and stimulates the digestive fire. It is also considered very effective in thyroid problem.

Are you also making this mistake?

Often in homes, coriander is added to vegetables or pulses while cooking them. This method is completely wrong from the point of view of Ayurveda. Coriander should never be eaten after cooking it on flame. Cooking destroys its sensitive vitamins and reduces the quality of minerals. To get its full benefits, always use it raw.

If you want the body to get complete nutrition from coriander then try it in these two ways.

With Lemon: Always take coriander with lemon juice. Vitamin C present in lemon helps in absorbing iron from coriander in the body.

With black salt: If your digestive power is weak then eat black salt mixed with raw coriander. This combination intensifies the suppressed digestive fire and helps in better digestion of food.

Other benefits

Boiling coriander leaves in water and then filtering it and drinking it on an empty stomach in the morning works as an excellent detox water. It helps in removing toxins from the liver. Its antioxidants also increase the body’s immunity.

Green coriander has a cooling effect. Therefore, people who get cold very quickly or have sinus and cold problems should consume it in limited quantities. Excessive consumption may cause sneezing or increased cold.