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Why is celery healthy?

Thursday, June 27, 2013

In the 17th century developed from the wild, common or wild celery that grew in European reed bands, but the breeding successfully cultivated.
Celery stalks should be cut off the base and wash each one under running water, and then burn them to a larger or smaller portions, depending on on further preparation. If the stem is out fiber structure, it should be a way to peel with a sharp knife, cut the bottom and pull it to the top. If cooking fresh stems, it is best to cut just before serving as a stop, especially at room temperature, lose their crispness.

Raw celery root is commonly used in salads. The most famous of all is the Waldorf salad, celery and apples cut into strips, with mayonnaise and sour cream with the addition of chopped walnuts. On the Swedish way, celery root, cut into sticks with mayonnaise, mustard and whipped cream, served on rye bread or with meat and fish dishes. You can try it in a salad with roasted beets, and with the addition of spices, lemon juice and sprinkled with nuts.

Celery root in our kitchen cook together with other root vegetables in a clear soup meat, but not puree of celery soup with the addition of thyme will not leave you indifferent.

It is often prepared with potatoes, mashed, in salad, in the form of fritters with the addition of onions, but in layers with smoked fish, topped with cream and sprinkled with cheese and baked in the oven.

You can bake it in the oven with other root vegetables and potatoes with added rosemary, garlic and simmer with chicken or with other root vegetables in a variety of meat dishes, especially those from the game, and will give a special flavor risotto with leeks, who served with pesto.

Celery stalks are often eaten raw as a snack, because, as some say, chewing it consumes more calories than it has itself stems. Served in combination with tomato juice or carrot with a variety of tortilla and stuffed cheese spreads, including a special one with smoked cheese and spices.

Combine celery stalk with soft cheese and walnuts in a variety of tuna salad or chicken with vegetables such as radishes, olives, avocado, radicchio, onions.

It will be an excellent addition to soups, food from the vocals, and the leaves, in addition to soups and stock, as well as using herbs in salads, a variety of fillings, or simply sprinkling meat, chicken or fish on the grill before serving.

Celery seeds can be stirred into the bread dough or sprinkle on salt cakes, salads or cooked vegetables just before serving. Because of the bitter taste they should be used sparingly, and before using them to chop.

Celery grown in gardens, in contrast to the wild, a reputation as a very valuable medicinal herb. Fresh stems and leaves are collected from May to August, the root of the drain from mid-September to mid-November.The root has a distinctive and aromatic smell. Medicinal substances, such as flavonoids apiin, which has antioxidant properties, essential oils and amino acids asparagine, are located in the root, stem and leaves.

While most remember the first succulent stalks celery, often happy in culinary and medical purposes use leaves, roots and seeds.
Best of the drug will be retained in the freshly squeezed juice of raw roots, leaves and stems, but it is recommended that smaller leaves are bitter because the juice. The infusion is an excellent remedy in the early stages of rheumatism and gout, and is recommended for people prone to weight gain, as well as those who suffer from cellulite, because of its effects on blood flow. It lowers blood pressure and reduces blood sugar levels in diabetics. Celery juice has a beneficial effect on the regulation of menstruation. Delicious soups and sauces celery root can be part of the diet, and in severe cases of diabetes. Plant and celery root are highly demanded culinary spice and soup dishes with celery excite the appetite and strengthen immunity. Raw celery is very effective nutrition ingredient for skin diseases - a tiny nastružu equal parts celery root and apples, mix them well, and if desired can be added grated walnuts and sugar. Its consumption is also recommended for people who have stones in the kidney or bladder because it is an effective diuretic.
Its curative effect is reflected in the treatment of a number of diseases that occur as a result of stress.Celery can use with asthma. In folk medicine to prepare candies from densely ukuhanog root nepročišćenog with the addition of sugar, which soothe irritation to cough. Celery acts as a urinary antiseptic, djelotovoran in diseases of the kidneys, helps with fever, a disease in cattle has anti-inflammatory activity. It helps with digestive system problems and eliminates bad breath and removes spring spring fatigue.

Research shows that celery has properties to reduce the pressure because its composition has an active pthalide that relax the muscles of the arteries and thereby regulate blood pressure. In animal studies celery has proven effective in reducing cholesterol. During the eight weeks of feeding celery juice significantly reduced cholesterol levels by increasing the excretion of bile acids.

Celery contains coumarin component, which prevents the damaging effects of free radicals, and also stimulates the activity of white blood cell defense mechanisms. An excellent source of vitamin K, which is beneficial to blood clotting, protects against osteoporosis, prevents harmful oxidative effects on cells. The entire B-complex derived from celery modification of carbohydrates in the body, strengthens the nerves and the brain, helps bowel movement, and it maintains healthy skin, hair, eyes and liver.

Because of the high concentration of essential oils and terpenes, celery antibacterial and antimicotic in the intestinal mucosa and urinary tract.
Buying and storing

Celery, onions, carrots and parsley are the "Four Musketeers" every kitchen. The reason is that these plants are used in most dishes, as the most basic, such as stock, soups and sauces, as well as various other meat and vegetable dishes. In our first association with the memory of celery to be white heads aromatic root vegetables. His equally aromatic and crisp relative of the same name, in our little known and used, as well as above-ground plant grows green stalks ending in pinnate leaves.

When choosing celery root weight in his hand must match its size, and the touch has to be fixed. If on top of the remains of a stem, they need to look fresh, dry and free from decay. Similarly, avoid buying already washed and chopped celery in a tie for the soup or porcioniranog already in stores for standing celery discolored and valuable nutritional ingredients. Rather large head of celery quality choice for easy preparation.

For celery stalks choose a compact bundle of light green in color with green leaves that look fresh. Fresh stems can easily be determined by the middle of gently squeeze. If the sound is crisp, celery is crisp. If you notice that they are based on separate external celery stalks, it is probably celery standing for a long time.

Keep the celery root vegetable compartment sink a few weeks, until celery stalks before refrigerating separate from the base and eventually remove damaged ones. Rinse under water and place in a plastic bag that can stand for 7-10 days.
Preparing meals with celery

Prior to preparation, celery root you need to clean the brush in cold water to removed the remains of the country, cut off the top and peel a rough surface. Once you slice, dice or Grate, sprinkle it with lemon juice or dip briefly in water with lemon juice to come into contact with the light not to lose the battle.

Celery is a biennial herbaceous plant with fleshy roots and spindly stem. In the 17th century developed from the wild, common or wild celery that grew in European reed bands, but the breeding successfully cultivated. Today there are three main types: white celery, green celery and celery with root-like white tail.Grown as herbs, are used as flavoring additions to soups, salads, meat and other foods.

Celery stalks are often eaten raw as a snack, because, as some say, chewing it consumes more calories than it has itself stems.

History of celery is long and interesting. At the time of Homer was a symbol of beauty and joy, and soon after became the flowers for the grave and meant only tears and sorrow. Later, in Rome, raised as a symbol of victory and triumphant celebration, and it adorns the head of the winner.

French, big eaters, they praised him say, "Do not be afraid of hard times to Rome for - love and celery," and our people have a saying: "Mrs Feller has a heart, navek must eat celery." Celery is a robust, submit and harsh climate, so it can be purchased during the year (either from growing in the fields or in greenhouses), but the best quality during the summer months. While most remember the first succulent stalks celery, often happy in culinary and medical purposes used its leaves, roots and seeds.

Celery seeds are small and brown with bright grooves, strong, aromatic and slightly bitter taste.

Energy and nutritive value

Energy value of 100 g celery (root to leaf) is small - is 14 kcal / 59 kJ. Of these, 0.69% protein, 2.97% carbohydrate and 0.17% fat.

It is an excellent source of vitamin K (29.3 mg, representing 29% of the recommended daily intake) and dietary fiber (1.6 g/14 g/100 kcal or 11.5 kcal recommendations are 3 g/100 kcal), and other necessary minerals and vitamins contain small quantities.

A GOOD SOURCE - the term refers to foods that contain vitamins, minerals, protein and fiber in an amount of at least 10 percent of the daily requirement of RDA

An excellent source - the term refers to foods that contain vitamins, minerals, protein and fiber in an amount of at least 20 percent of the daily requirement of RDA

RDA - Recommended Dietary Allowances (recommended daily allowance) 

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