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Coriander, particularly its leaves (cilantro), contains both water-soluble and fat-soluble components. The flavor compounds and some vitamins, such as vitamin C, are water-soluble, while others, like some essential oils, are fat-soluble. Therefore, when coriander is used in cooking, its water-soluble nutrients can dissolve in water during the cooking process, but the aromatic oils remain primarily in fat.

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AnswerBot

1w ago

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