Celery belongs to the umbrella family. This is a very common worldwide vegetable crop. Today, there are dozens of plant species. The most popular of them is celery odorous. This biennial plant sometimes reaches a height of more than 1 meter. Its homeland is Eastern Europe and central Asia. The optimum habitat is considered to be marshland.

In ancient times, the vegetable was used as a curative drug. At the moment, it is increasingly serving as a table decoration. The plant began to be eaten only at the end of the 17th century. The first were the peoples of eastern and central Asia. Then the vegetable hit the shelves of America and Western Europe. Today, along with odorous celery, such species as root and stalked are grown.

Chemical composition

Celery greens are enriched with a complex of vitamins. Among them, carotene and ascorbic acid occupy the first place in terms of use and volume. Vitamin C in this vegetable is almost 5 times more than all other useful microelements (38 mg per 100 g of product).

It is also worth to highlight the presence of plants folic acid, Niacin-bound chromium equivalent and thiamin. Celery contains large amounts of pyridoxine and Riboflavin, vitamins A and E. In all parts of the vegetable are glutamic and nicotinic acid. Not to mention the high content of salts, particularly in the stem of the plant.Celery CaloriesFrom the minerals of celery leaves should be isolated potassium and sodium. These elements occupy a significant part of all useful micro-components of the plant. In total, more than 630 mg per 100 g of product. In addition, the vegetable contains a considerable amount of phosphorus and calcium. Of the other minerals can be noted magnesium, zinc and iron. There is no cholesterol in the plant.

At the root of celery a lot of asparagine, citrine, essential oil, mannitol. It also contains important vitamins, mainly groups B, C and PP. Among other useful trace elements, glycosides, potassium salts, ascorbic and oxalic acids, calcium, choline, ash and flavone substances can be distinguished.

Calorie plants

One of the most important characteristics of any product is its energy value. Calorie celery depends on its condition. Fresh greens and a vegetable stalk (100 g) contain about 13 cal. A roasted or baked plant can carry a doubled energy value. The calorie content of celery cooked or steamed is up to 10 cal. The leaves of the plant contain almost no fat and protein. But the carbohydrates in the vegetable more than 2%.

As for celery, its calorie content is about 32 cal. The maximum energy value is observed when frying. In this view, even without the spices the calorie content of the roots will exceed the 50 cal per 100 g. But this part of the plant rich in carbohydrates (7 g) and protein (1.5 g). Fats remain at around 0.3 percent.Nutritional value of celery is below average. The plant is 94% water. Of the other substances disaccharides and dietary fibers occupy the largest amount. Starch content is less than 0.1%.

Useful properties of celery

According to scientists, this vegetable is one of the most important and safe cultivated plants for the human body. The beneficial properties of celery are determined by the rich composition of vitamins and mineral components. Interestingly, the vegetable contains a unique substance called luteolin. It produces not only anti-inflammatory, but also a significant rejuvenating effect.

Celery is useful for the prevention of diseases of the cardiovascular system, gastrointestinal tract, kidneys. The root of the plant helps with disorders of the Central nervous system: facilitates the return of composure, soothe in stressful situations. Juice vegetable normalizes metabolism, cleanses the intestines, improves skin elasticity. Tincture of celery is used for healing small wounds and bruises. Helps neutralize the pain and inflammation in bruises. Many scientists believe that celery is able to slow down the aging process of the body. This vegetable has all the properties that help cells resist the negative effects of the external environment.

The plant is also considered an indispensable component of any diet. The reason for this is the low calorie celery with a high level of vitamins.

In addition, in ancient times, the vegetable was an integral part of the "drink of love." The fact is that at the root of the plant there is a lot of natural aphrodisiac. Therefore, the infusion of it is fully capable of restoring fading feelings.

Negative effect

Any part of the plant is contraindicated for use in pregnant in the later stages. It is also not recommended to use celery in food during breastfeeding. Otherwise, the child will probably be a serious allergic reaction, not only on this product. It is not recommended to use vegetable often for people with kidney stones. Celery will provoke their active movement. The result will be constant pain. Caution is also important to observe in diseases of the stomach, such as an ulcer or gastritis.

It should be understood that the plant will be useful only in moderate quantities, otherwise its consumption will have a negative impact on the body.

Directions in the application

The low calorie celery makes it an indispensable element of the diet for people who want to lose those extra pounds. Nutritionists say that the vegetable is able to burn a large amount of fat accumulation in the body.

Cooking is another area in which celery is extremely common. Reviews housewives show that this plant is a unique food additive. She can spice up hot and cold dishes, snacks, sauces.Often, the vegetable is used even in drinks. Roots are added to pickles, soups, stews. The taste of the plant is something like a potato. It goes well with carrots and apples.

Storage Recommendations

The leaves of the plant better chop and dry well. Store recommended in a cool dry place. The best option would be wooden boxes.

Celery root and stalk should be stored only in ground form. Before drying, the vegetable must be well washed and cut into thin strips.

Another option is salting celery. To do this, chop the vegetable and salt abundantly. Roll up only after the appearance of the juice on the surface of the can.