Introduction:
Celery, also called celery stalk or celery, is easy to digest and its flavour is pleasantly spicy and fresh. The essential oils are mainly responsible for the spicy aroma.
Use/Preparation:
The perennials can be eaten raw (with dip), in salads, stewed as a side vegetable, steamed, baked or combined with fruit (e.g. apples, grapes).
Health:
Due to its high water content, celery is a very low-calorie vegetable that is rich in vitamins and minerals such as biotin, pathothenic acid and vitamin A, magnesium, potassium, calcium and phosphorus. Due to its diuretic effect, it is helpful in cases of oedema and high blood pressure. It also helps with loss of appetite and flatulence.
Alternatives:
All compatible vegetables. For example, parsley root, parsnips or fennel are suitable in terms of taste. Caution: Only people who are not allergic to celery should use fennel as a substitute.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 15/63 |
| Fat | 0,2 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 3,3 g |
| Sugar | 0 g |
| Protein | 0,5 g |
| Salt | 0 g |
