Celery

Celery is a vegetable with long petioles, meaty and succulent that are known by the name of stalks. They may be eaten raw in salads or alone, fried, boiled, with sauces and as a condiment for soups, stews, etc. It can also be used as an aromatic and besides the stalks, the leaves and seeds of the plant are used. In the food and agricultural industry, celery is used in many, different ways: such as conserved celery, dehydrated celery and even an oil extraction.

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Celery is a vegetable with long petioles, meaty and succulent that are known by the name of stalks. They may be eaten raw in salads or alone, fried, boiled, with sauces and as a condiment for soups, stews, etc. It can also be used as an aromatic and besides the stalks, the leaves and seeds of the plant are used. In the food and agricultural industry, celery is used in many, different ways: such as conserved celery, dehydrated celery and even an oil extraction.

It is a source of vitamins, above all vitamins A and C. Two stalks of celery provide approximately 15% of the recommended daily intake of each of these vitamins. Although white celery doesn’t contain much vitamin A. Vitamin C has anti-oxidant properties and protects against many types of cancer. Celery also contains significant quantities of folic acid.

Celery has a bitter taste and a strong smell, and because of this besides consumption of the stalks, it is also used as an aromatic.

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