Six Herbs and Spices That Provide Vitamin C
Looking for unexpected sources of vitamin C? A report from NaturalNews.com (backed by USDA data) reveals that six common herbs and spices pack anywhere from 80.8 to 660 milligrams of vitamin C per 100 grams. Headlining the list are freeze-dried chives, dried coriander leaf, fresh thyme, fresh parsley, fresh dill weed, and saffron!
We all know vitamin C is a powerhouse for our immune system, with most adults needing about 90 to 120 milligrams a day (though keep in mind that USDA data is measured per 100 grams, which is way more than a typical culinary pinch!). Beyond vitamins, trusted health sources remind us that herbs and spices are loaded with active phytochemicals that fight chronic disease. In fact, research shows that mixing just nine different herbs and spices into your cooking can help offset some of the drawbacks of an otherwise heavy or unhealthy meal!
Highest Sources: Chives and Coriander
Among the six items, freeze-dried chives show the highest vitamin C concentration at 660 milligrams per 100 grams, according to the report. Dried coriander leaf, also known as cilantro, provides 567 milligrams per 100 grams. The same source states that chives also contain vitamin A, iron, magnesium, and potassium, and that coriander leaf is a source of potassium and vitamin K.
The report describes chives as suitable for potatoes, meat, soups, and dairy-based dips, and cilantro as suitable for soups, stews, salads, salsa, and guacamole. Both entries appear in USDA FoodData Central as freeze-dried chives and dried coriander leaf. Herbs, according to Jordan Rubin in The Maker’s Diet, were humanity’s first medical resource and remain a source of healing and nutritional support.