Diet Ratings
Ground coriander contains approximately 0.5g net carbs per teaspoon. Pure spice with no additives or sugars. Widely used in keto cooking for flavoring without carb impact.
Ground coriander is made from coriander seeds, a plant product. Entirely vegan with no animal ingredients or additives.
Ground coriander is made from coriander seeds, a whole spice with no processing concerns. It is unprocessed, available to hunter-gatherers, and contains no anti-nutrients or excluded ingredients.
Ground coriander is a traditional Mediterranean spice used extensively in cooking. Whole seeds ground fresh are minimally processed. Supports plant-based dishes without added salt or sugar.
Coriander is a plant seed spice. Technically plant-derived and excluded, but many practitioners use minimal amounts for flavoring. Strict protocols avoid entirely.
iLion Diet and strictest interpretations exclude all plant spices. Mainstream carnivore practitioners often include trace amounts for taste without metabolic concern.
Ground coriander from coriander seeds is a pure spice with no excluded ingredients. Whole, unprocessed, and explicitly allowed.
Monash University has tested ground coriander and confirmed it is low-FODMAP at standard seasoning portions. Coriander seeds and ground coriander are safe for the elimination phase and contain negligible fermentable carbohydrates.
Ground coriander is sodium-free, calorie-sparse, and contains antioxidants and potential anti-inflammatory compounds. Excellent DASH-compliant seasoning with no cardiovascular drawbacks.
Spice with negligible macronutrients; anti-inflammatory and polyphenol-rich. Supports Zone principles without affecting meal ratios.
Contains linalool and other volatile compounds with anti-inflammatory and antioxidant properties. Supports digestive health and reduces inflammatory markers. No additives in pure form. Aligns with anti-inflammatory spice recommendations.
Mild, pleasant spice with negligible calories and no GI irritation. Aids digestion and adds flavor to lean proteins and vegetables without triggering reflux or nausea. Well-tolerated across GLP-1 patient populations.
Controversy Index
Score range: 5–10/10. Higher controversy = more disagreement between diets.