2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Maybe you've seen a muesli commercial in which a young and smiling girl casually bites a stalk of celery? This is not just a prop that emphasizes the dietary message, but a slight steal from the fame of the well-known pale green vegetable.
You must be wondering what is actually behind the name of the popular plant? The answer is simple. Translated from English celery means only one thing: celery. In the medical annals of the 9th century, it was noted as a medicine - long before it was liked for food. During the Middle Ages, it became a vegetable widely available throughout Europe, and the Americans knew its crunchy charm only in 1900. Depending on the culinary culture, different peoples grow a particular variety of celery. In Bulgaria it is known as the head and leaves, and in Europe and the USA - the stalk, or celery! The plant is part of the Umbelliferae family along with parsnips, dill, fennel, parsley and hornbeam.
As a vegetable with a high water content, celery needs fertile, moisture-rich soil. This may explain why its origins can be traced from Sweden to Algeria, Egypt and India. In a large area of Punjab, the emphasis is exclusively on the production of celery seeds for export to Europe, where they are used as a spice. Pascal is a fragrant variety of celery with thick and fleshy stalks, reaching 50-60 cm, and is most often grown in the United States.
As for its culinary advantages, its taste stands out in combination with many other products. Celery is a great addition to tuna or egg salad. Served finely chopped with potatoes and mayonnaise dressing, or mixed with energy [vegetable salad with carrots], peppers and onions, can enchant you forever. Crispy vegetables go well with teriyaki, orange or cream sauce. Every dish with stewed meat with celery and vegetable soup with its finely chopped stalks becomes incomparably tasty and becomes an irresistible and warm reminder of grandma's dishes, generously seasoned with chervil.
However, when celery boiled or blanched (immersed in boiling water), more than a third of its nutrients may be lost. To preserve as much as possible, steam is the best method of preparation. Studies show that celery cooked this way for up to 10 minutes retains 83 to 99 percent of its known antioxidant properties. You can store it in the refrigerator for five to seven days, but since vegetables tend to absorb the odors of other foods, wrap it in plastic wrap for fresh storage.
In case you haven't guessed, let's say: the nutritional profile of celery is extremely low in calories - only 16 in a tea cup of chopped vegetables. This is one of the reasons why it is so popular among dieters. At the same time, celery is made up of many fiber substances that move food through the digestive tract faster and therefore helps reduce the risk of colon cancer.
The interesting thing about this vegetable is how many different vitamins and minerals it offers. With just one cup of chopped celery, we can get ten percent of our daily requirement of vitamin A and folic acid, eight percent of potassium, and 5 percent of manganese, copper, phosphorus, magnesium and calcium. Celery also contains vitamin C, pantothenic acid, vitamin B6, niacin and riboflavin, as well as a lot of vitamin K.
Celery is a rich source of flavonoids such as zeaxanthin, lutein and beta-carotene, which a number of studies have shown to fight inflammation, protect against cardiovascular disease, improve the immune system, suppress the growth of abnormal carcinogenic cells and are extremely useful. in combination for eye health.
According to a 2010 study from the University of Illinois, memory loss and inflammatory processes in the brain can be stopped by adding celery to the diet. Luteolin, which is a valuable nutrient in celery, was tested on two - year - old mice. On the other hand, small mice aged three to six months that did not consume luteolin were observed. The results showed that the older animals performed cognitive tasks that tested their memory even better than their younger counterparts.
Apigenin, a bioflavonoid found in celery and parsley, also surprised scientists with its good results in suppressing the development of breast cancer cells.
For centuries, Ayurveda has used celery stalks and seeds to treat colds and flu, indigestion, arthritis, and liver and spleen problems. Today, celery is considered a great diuretic. It is rich in electrolytes and has a cooling effect on the body, which is associated with its ability to fight inflammation. Celery can also be relied on to reduce oxidative stress on the heart and clear the digestive system.
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