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Celery Is Commonley Used Fresh In Cooked Recipes

stelladias77's picture


Celery
is a vegetable/herb and has been known by various names. ‘Celery’ has
come from the French word ‘celeri,’ then celeri coming from the Greek
version of the word.


Archaeologists have found celery in ancient Egyptian tombs, proof that it is indeed a plant with history.


It was in France during the 1600 when the benefits of celery
began to spread for all to know, that indeed it was an edible plant
grown and meant for eating. But, it took the Italians to get the
message properly and so it came to pass, that they ate it as we now do
today. You see, originally the plant was thought to be rather bitter
and strong, eventually some one came up with the idea of blanching.


Of course like most things this led to different types of celery
developing there is yellow celery and green celery. Personally, I have
only seen the green, both in England and Spain


Celeriac is another form of celery which is turnip rooted
celery, which was actually developed from wild spices. Celeriac is
usually cooked in soups or stews.


It took a Scottish man name George Taylor to introduce celery to
the American people in Kalamazoo Michigan and it was a tremendous hit.
The biggest producers of celery in America today are found in
California. Sold around the world in loose stalks and also pre-packed
celery hearts. A vegetable packed full of vitamins and essential oils,
it improves circulation, blood pressure, giving your immune system a
boost so you are free from colds and flu.


If you are a juicer like me, celery is a must, because of its distinctive flavour.


Nutrition facts


Serving Size


Amount per serving


Calories 14 Calories from Fat 2


Hide Daily Values % Daily Value*


Total Fat 0g 0%


Saturated Fat 0g 0%


Cholesterol 0mg 0%


Sodium 81mg 3%


Total Carbohydrates 3g 1%


Dietary Fiber 2g


Sugars 2g


Protein 1g


Vitamin A 9% Vitamin C 5%


Calcium 4% Iron 1%


Thiamin 1% Riboflavin 3%


Niacin 2% Pantothenic Acid 2%


Vitamin B6 4% Potassium 8%


Phosphorus 2% Magnesium 3%


Zinc 1% Copper 2%








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