Thành phần chính:
Tên Năng lượng Nước Protein Lipid Glucid Cellulose Tro
Kcal g
Rau mùi 13 93,3 2,6 - 0,7 1,8 1,6
Muối khoáng và vitamin:
Tên CaMuối khoángP Fe Vitamin
β-caroten B1 B2 PP C
g mcg
Rau mùi 133 80 4,5 450 0,11 0,15 1,3 140
Các hợp chất khác:
• Trong quả mùi có 0,3-1% tinh dầu.
• Thành phần chủ yếu của tinh dầu là 70-90% linalola, 5%d.pinen, limonen, tecpinen, mycxen, phelandren, một ít geraniola và bocneola.
• Trong lá và thân cũng có chứa khoảng 1% tinh dầu.
• 13% chất không nitơ.
d. Công dụng:
Tất cả các bộ phận của mùi đều có thể ăn được mà không gây ra bất cứ ngộ độc nào , nhưng lá cây tươi và hạt sấy khô được sử dụng phổ biến nhất trong ẩm thực . Cây rau mùi được sử dụng phổ biến trong ẩm thực vùng Trung Đông ,Nam Á , Châu Mĩ La Tinh , Châu Phi , Đông Nam Á
All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern,
Mediterranean, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.
Lá Cây :
Leaves
The leaves are variously referred to as coriander leaves, cilantro (in the United States, from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly, in Britain), Chinese parsley or Mexican parsley. The leaves have a very different taste from the seeds, similar to parsley but "juicier" and with citrus-like overtones. Some people instead perceive an unpleasant "soapy" taste and/or a rank smell. This taste is believed to be a genetic trait, but has yet to be fully researched. Some people who detect the soapy taste may, in time, find that it no longer tastes like soap and they come to enjoy it.
The fresh leaves are an essential ingredient in many Vietnamese foods, Asian chutneys and Mexican salsas and guacamole. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving. (Though in some Indian and Central Asian recipes, coriander leaves are used in huge amounts and cooked till they dissolve into sauce and their flavour mellows.[1])
Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today Europeans usually eat coriander leaves only in dishes that originated from foreign cuisines, except in some regions of Portugal, particularly Alentejo where it is still an essential ingredient in many traditional dishes.
The fresh coriander herb is best stored in the refrigerator in airtight containers, after chopping off the roots. The leaves do not keep well and should be eaten quickly, as they lose their aroma when dried or frozen.
Fruit
The dry fruits are known as coriander seeds. In some regions, the use of the word
coriander in food preparation always refers to these seeds (as a spice), rather than to the
plant itself. The seeds have a lemony citrus flavour when crushed, due to the presence of the terpenes linalool and pinene. It is also described as warm, nutty, spicy, and orange- flavoured. They are usually dried but can be eaten green.
If the spice is bought (or picked -- it can be grown in a home garden) whole in a non-dried form, it can be dried in the sun. Most commonly, it is bought as whole dried seeds, but can also be purchased in ground form. When grinding at home, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle; ground coriander seeds lose their flavour quickly in storage and are best only ground as needed. For optimum flavour, whole coriander seed should be used within 6 months, or stored for no more than a year in a tightly sealed container away from sunlight and heat.
Coriander seed is a key spice (Hindi name: धनधनधनधनधनdhania) in garam masala and Indian
curries, which often employ the ground fruits in generous amounts together with cumin. Outside of Asia, coriander seed is an important spice for sausages in Germany and South Africa (see boerewors). In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Apart from the uses just noted, coriander seeds are rarely used in European cuisine today, though they were more important in former centuries.
Coriander seeds are also used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are typically used in conjunction with orange peel to add a citrus character to these styles of beer.
Coriander seed is also used in Ethiopian and Arabic cooking.
Coriander roots
Coriander roots are used in a variety of oriental cuisine. They are commonly used in Thai dishes.
Medicinal Uses
Researchers have found that coriander can assist with clearing the body of lead, aluminium and mercury
Coriander has been used as a folk medicine for the relief of anxiety and insomnia in Iranian folk medicine. Experiments in mice support its use as an anxiolytic. [2]
Coriander essential oil has been demonstrated to exhibit antibacterial action against E. Coli.
Gia vị.
Thuốc:
Dùng quả mùi làm thuốc trung tiện, dễ tiêu, kích thích tiêu hoá.
Công nghiệp:
• Tinh dầu mùi dùng trong công nghiệp nước hoa, hương liệu cho trà và rượu mùi, bánh kẹo,bánh mì…
• Trong công ngiệp hương phẩm, từ tinh dầu mùi, người ta có thể điều chế được hơn 200 loại chất thơm có mùi vị khác như: hoa hồng, lyly, cam, chanh…
1.5.9. Thìa là:a. Mô tả: a. Mô tả: Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Apiales Family: Apiaceae Genus: Anethum Species: A. graveolens Binomial name Anethum graveolens L.
Tên khoa học: Anethum graveolens L. (Peucedanum graveolens Benth, et Hook).
Thuộc họ: Hoa tán (Umbelliferae).
Cỏ nhỏ mọc hàng năm, ít phân nhánh, thân nhẵn, cao 0,30-1m. Lá xẻ ba thành những phiến nhỏ hình sợi, vò có mùi thơm dễ chịu. Hoa màu vàng nhạt, mọc thành từng tán to gồm 10 gọng không tổng bao và tiểu bao. Quả hình trứng, dài 3mm, rộng 1,5mm, dẹt ở lưng. Phân liệt qủa tách nhau dễ dàng, có 3 sống dọc nổi.