No man can say about the celery of bad words. Because this plant is a rare find for those who care about their health, longevity and beauty.
Celery is rich in vitamins, minerals and other valuable ingredients. He is also part of most diets for weight loss, because it improves metabolism and prevents fat deposition.
But many, somehow turning a blind eye to the countless advantages of celery, and yet it a little dislike. May be this fault strong specific aroma, due to contained in the plant essential oil? Or simply the inability of his good cooking?
In all this there is some historical injustice. Because of the beneficial properties of celery uncounted. Call at least some of them are: celery, is able to slow down the aging process. A unique set contained in proteins, vitamins and minerals ensures the stability of the cells of the body.
Green celery is used to treat nervous disorders resulting from overwork. The essential oil found in its roots and stems, stimulates the secretion of gastric juice. It is included in the menu for diabetes. Celery is one of the main spices, successfully used in the diets in salt-free dishes, as it contains a large amount of sodium and potassium.
Celery is of three kinds - root, petiole and leaf.
Root celery is grown for thick rounded roots shaped like the big Apple, but edible and spicy melkorazmernye leaves. Its white flesh has a pleasant aroma, smell like parsley. At the root of the plant, in addition to essential oils and vitamins, contains asparagine, choline, acetic acid and butyric acid, furokumariny, have anticancer activity.
The root is used raw for salads and ocasek, it also make the patties, add any meat and vegetable soups. In 100 g of pure, ready to use celery tuber contains 320 mg of potassium, 9 mg of magnesium, 68 mg calcium, 0, 15 mg of manganese, 0, 53 mg of iron, 0, 31 mg of zinc, 80 mg of phosphorus and sodium.
If you are going to expose the roots to heat treatment, keep in mind that the more he cut, the more flavor will allocate. To preserve the vitamins in the root of the celery when cooked it should be dipped in boiling water and cook in a tightly closed container.
Remaining this liquid can be used for sauces and soups, as it is rich in nutrients. Pripuskanie in its own juice instead of frying will retain the nutrients of the celery root. And braised root can make vitamin puree.
Petiolar known as salad. It differs enlarged fleshy stems 3-4 cm thick (root does not form). One thin stalk of celery contains 6-7% of a daily dose of vitamins a and C and large amounts of vitamins B1, B2, and PP.
Rich celery and other healthy substances: iron, potassium, magnesium, phosphorus, folic acid, carotene and volatile. Due to the fact that the nutrients in the composition of celery perfectly balanced and easily digested, celery has a strong body cleansing, rejuvenating and restorative effect.
Leaf celery is grown for the sake of lush greenery. He looks like parsley, but more spicy. He does not have a developed root and thick stalks, but the leaves are rich in amino acids, glycosides, vitamins C, E, b group, carotenoids, minerals. They are used fresh, dried or salted form.
Seeds used as a spice for cooking and celery salt. They grind into powder and mixed with an equal amount of salt and then add to the dish. The seeds are rich in essential oils (up 6 percent) with a characteristic odor. Whole or pounded in the form of seeds added to sauces, soups, soups, salads, fish and meat dishes.
Author:
Lukacka L
Source:
Mobus.com
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