Useful than celery root
Celery is incredibly nutritious vegetable with a wide range of application possibilities in cooking. The most popular is the root celery (Apium graveolens). It belongs to the same family as the celery salad, but it is quite another plant. Washed and peeled celery root can be eaten raw or prepared in various ways.
Celery root contains many nutrients, and tastes like parsley. The plant has green leaves and stems, which grow on the soil surface and root covered with rough brown skin, which grows underground. The edible part of the celery root is. Inside it is a pale gray color, like potatoes or turnips. And its flavor reminds salad celery or parsley.
Celery root contains several important nutrients that are beneficial to human health if they are included in the diet: vitamin C, vitamin K, vitamin B-6, potassium, phosphorus, fiber.
The plant originates from the Mediterranean countries and Northern Europe. The ancient Egyptians, Greeks and Italians used it for medicinal and religious purposes. Scientists first described the celery as a food in the early seventeenth century, and since then it has remained popular throughout Europe.
While salad celery grown for its edible leaves, celery root is valuable for its roots. It is sometimes called celery root, but it's not the same, that the root of the celery salad. He is part of the same family as carrot, parsley and parsnip.
Useful properties of celery
intake of vitamin K can affect bone health. Celery root has a high content of vitamin K. These glass raw celery contains 64 micrograms of this vitamin.
Researchers reviewed scientific papers that have examined the relationship between vitamin K intake and bone fractures. They found that people with higher levels of vitamin K in the diet have a reduced risk of fractures. In particular, it was found that the risk of fracture in people with the highest vitamin K intake was 22 per cent lower than in people with the lowest intake.
Diabetes affects millions of people worldwide. A healthy diet can reduce the risk of developing diabetes type 2. In a large study in Europe, scientists have identified a link between the consumption of fruits and vegetables, including root crops and the risk of diabetes type 2. They found that people who consume the maximum amount of root crops, the risk of developing diabetes was 13 percent lower than those who limit their consumption to a minimum. Inclusion in a steady diet of celery root - one of the ways to increase the consumption of root crops.
As part of a research work, the scientists examined the relationship between ascorbic acid concentration in the blood plasma, which is a marker of the amount of vitamin C in the blood and the risk of high blood pressure. They found that people with higher levels of ascorbic acid content have a much lower risk of high blood pressure. The consumption of foods high in vitamin C such as celery root, may reduce the risk of pressure increase by increasing the content of ascorbic acid.
Nutritional value of
In accordance with documents National database nutrient USDA, one cup of raw celery contains 66 kilocalories (kcal) 2, 34 grams (g) of protein, 0, 47 g fat, 14, 35 g carbohydrate, 2 8 g of fiber.
Celery root - is a concentrated source of many nutrients. 1 glass raw celery provides these nutrients in percentage of the daily value 11 percent fat, 13 percent potassium, 13 percent of vitamin B-6, 18 percent phosphorus. Celery has a high content of vitamins C and K, 21 and 80 providing a percent daily value respectively.
Celery - is a versatile vegetable that can be eaten both raw and heat-treated. Raw celery is used in salads. He is probably most widely known for its use in a popular French dish called celery mayonnaise sauce.
Thermally processed celery can be prepared by baking, boiling, frying or steaming. It can also serve as a garnish or cut and added to soups.
If the root celery is not available, regular salad celery or parsley root can be used for a similar flavor to soups. For frying instead of celeriac can use parsnips or potatoes. Often, celery and potatoes prepared using methods similar to, and in addition, they can replace each other in a variety of recipes. Celery root can also be used as an alternative to potatoes for people who want to reduce the intake of calories or carbohydrates.
According to the USDA, one cup of cooked celery contains 42 Kcal, and 9, 14 g of carbohydrates, while the same amount of potato provides 134 kcal and 31, 22 grams of carbohydrates.