~ 3129 ~ Journal of Pharmacognosy and Phytochemistry 2018; SP1: 3129-3134 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2018; SP1: 3129-3134 Tshering Tashi Lepcha Dept. of Horticulture, Sikkim University, 6 th Mile, Tadong, Gangtok, Sikkim, India Sujata Upadhyay Dept. of Horticulture, Sikkim University, 6 th Mile, Tadong, Gangtok, Sikkim, India S Manivannan Dept. of Horticulture, Sikkim University, 6 th Mile, Tadong, Gangtok, Sikkim, India Karma Diki Bhutia Dept. of Horticulture, Sikkim University, 6 th Mile, Tadong, Gangtok, Sikkim, India Laxuman Sharma Dept. of Horticulture, Sikkim University, 6 th Mile, Tadong, Gangtok, Sikkim, India Venkata Ramana Muddarsu Dept. of Horticulture, Sikkim University, 6 th Mile, Tadong, Gangtok, Sikkim, India Correspondence Tshering Tashi Lepcha Dept. of Horticulture, Sikkim University, 6 th Mile, Tadong, Gangtok, Sikkim, India Proximate and nutritional analysis of Culantro (Eryngium foetidum) Tshering Tashi Lepcha, Sujata Upadhyay, S Manivannan, Karma Diki Bhutia, Laxuman Sharma and Venkata Ramana Muddarsu Abstract The aim of the present study was to reveal proximate and nutrient contents and multielement profile of culantro (Eryngium foetidum) and to compare nutrients with secondary data of coriander. Twelve samples were collected from different districts of Sikkim i.e. North, South, East and West. The values of crude protein, fat, crude fibre, ash, reducing sugar, ascorbic acid, moisture and minerals (In, Ba, Pb, Ag, Al, As, Be, Bi, Ca, Cd, Co, Cs, Cu, Fe, Ga, Li, Mg Mn, Na, Ni, Mo, Rb, Sr, Ti, U, V, Zn, Hg, Si, Xe, I and Ce were obtained. The results revealed that the samples had high concentration of moisture (83.33%), crude protein (2.63), fat (0.73%), crude fibre (31.50%) and ash (3.0%). The results revealed that concentration of ascorbic acid (32.33%) is less in culantro. It was found that T1 (Singik, North Sikkim), T4 (Yangang, South Sikkim), T6 (Namthang, South Sikkim) samples contained high amount of minerals (particularly Mn, Fe). The South and East district samples showed higher amount of nutrients as compared to other two district samples. The results reveal that culantro contains appreciable amount of nutrients. Culantro contains similar content of nutrients as coriander and may be recommended in its place for consumption. Keywords: Culantro, spice, proximate constituents, nutrients, multielements 1. Introduction India is traditionally known as the spice bowl of the world. According to the Bureau of Indian Standards, about 63 spices are widely grown in our country. Spices accounts an area of 3163(000’HA) its production is 5908 (000’MT) and the productivity is 1.9 (MT/HA). Sikkim is located between 27 04’46’’and 28 07” 48” North latitude and between 88 0”55” and 89 55’’25” East longitude in the eastern Himalaya with geographical area of 7096 km 2 is surrounded almost on all sides by Steep Mountain walls except in South it is open by Teesta River and High Mountains of north are always covered under perpetual snow cover. The land use pattern of Sikkim is strongly influenced by the elevation climate and mountainous terrain especially in the field of agriculture and forestry. The cultivated land is approximately 11.13 % of the total geographical area (776.74km 2 ) and is confined to altitude less than 2000m. The soils of Sikkim are generally acidic pH ranging from 4.3 to 6.4 with mean value of 5.35. The soil texture is silty to clay loam with depth varying from a few inches to several feet. Organic matter content is high with a mean value of 2.74%. Horticulture is one of the major economic activities of the people of Sikkim. Large Cardamom, Ginger and Turmeric are the principal spice grown in the state. Culantro (Eryngium foetidum) belongs to family Apiaceae and used as a spice as well as medicinal plant. It is a tropical perennial and annual herb and it is a native of Mexico and South America. Its common name is Mexican Coriander also called as long coriander. Culantro is a tap-rooted biennial herb with long evenly branched roots. The oblanceolate leaves arranged spirally around the short thick stem from a basal rosette and are as much as 30 cm long and 4 cm broad. The leaf margin is serrated each tooth of the margin contains a small yellow spine. The plant produces a well-branched cluster of flower heads in spikes forming the characteristic umbel inflorescence on a long stalk arising from the center of the leaf rosette. The calyx is green while the corolla is creamy white in color. The appearance of culantro and cilantro are different but the leaf aromas are similar, although culantro is more pungent. Because of this aroma similarity the leaves are used interchangeably in many food preparations and are the major reason for the misnaming of one herb for the other. In India it is found mainly in the northeastern state of Sikkim (bhotay dhonia), Assam (man dhonia), Manipur (awa phadigom or sha maroi), Mizoram (asbahkhawr), Tripura (bilati dhonia), Nagaland (Burma dhania). It is used in the Andaman & Nicobar Island and in few