Not much fiber in the diet? Nutrition and method of preserving celery fragrant

Introduce celery

Celoli is a flavored vegetable with a fresh aroma and a crunchy texture. Celery’s history is long, and there are many different theories like Europe, Southwest Asia and India, but it is said that it was also eaten in ancient Egypt.

It is said that Kiyomasa Kato brought back from Korea when he sent troops to Korea in the late 16th century. When he first arrived, he was dubbed “Kiyomasa Ginseng” and was very rare. Later, the Dutch brought a Western species called the “tricuspid Dutch” to Nagasaki, and the current mainstream in Japan closely resembles this western species.

In the past, less aromatic varieties of gold were popular, but today intermediate varieties with moderate aroma and thick walls are the dominant one. By the way, popular in Europe and the United States is a green variety with a strong aroma, not only used for salads but also for stews. Recently, even in Japan, celery is used for stews.

How to distinguish delicious celery from fresh celery

The lush and lush celery is characterized by a thick and long stem, round leaves, and fresh leaves. Choose a fruit whose flesh sticks out between the muscles of the stem. If you can see the cut, the one without soot is the fresh fruit. If harvesting is delayed and overgrown, it will often go hollow and contain shavings. There is no problem eating it, but it has a muscular texture.

Ceroli Nutrition

A typical nutritional component of celery is potassium. Potassium is believed to help maintain normal nerve and muscle function and regulate the balance of minerals inside and outside cells. It is a vegetable that is often thought to be high in fiber, but the fiber present in celery is 5 grams per 100 grams, not too high.

Vitamin B6, found in celery, is an essential nutrient for building muscle and blood, and is a nutritional component involved in maintaining the health of skin and mucous membranes. The real feature of celery’s unique scent is an ingredient called apiin, which can be expected to have nerve calming and appetite-promoting effects.

How to save celery

Soak celery roots in a cup with cold water for a while before eating during the day. Since celery spoils quickly, you should eat it as soon as possible. If you want to preserve for a few days, the leaves will absorb all the nutrients, so cut into stems and leaves, cover with food wrap and store in the refrigerator’s vegetable compartment.

The season and time of celery


More than half of celery distributed in Japan is produced in Nagano and Shizuoka prefectures. From May to December, products from Nagano prefecture are shipped, and from November to June, products from Shizuoka prefecture are shipped.

Prepare celery

When washing celery, mud and dirt often build up on the base, so be sure to rinse the inside of the stick well with running water.

It is recommended to remove the streaks to improve texture. To remove streaks, first cut the leaves and stems at the base of the leaves. You can easily remove it by bringing the knife to the outside of the trunk, making the streaks out, then pulling it towards you. The fresher the streaks are, the firmer and stronger they are, so remember to dispose of them properly.

One point to eat delicious celery


In Japan, celery is mainly used to make salads, but there are many other cooking methods.

Eat soup

Celoli removes the fishy smell of the meat and adds flavor and richness to the dish to enhance the taste. Especially the thin leaves and stems have a strong aroma, so they make the fragrant bunch of grass (garni bunch). If you use the soup with vegetables or add it when steaming the fish, the flavor should improve immediately.

Leaves in tempura

The fragrant leaves go well with rice when made into tempura or chopped and boiled in soy sauce.

Leaves can be sprinkled

The leaves can be used in a powdered way by heating and drying.

Types of celery

Celery white

The trunk is thin and white in color, similar to that of the ventricular tree. Because it is grown according to the hydroponic method, it is characterized by a low life.

Green celery

Not only the leaves but also the entire stalk is green. This is a popular variety in the United States because it has few streaks, is thick, and has a strong aroma.

I think celery is often used for salads and pickles, but it’s also a great vegetable for stews. For those who do not like the unique scent, it can be easier to drink by making juices with watery fruits such as apples, tomatoes.

In addition, there is an opinion that, putting leaves in a cloth bag, rubbing a little and then bathing will have the effect of feeling. Why do not you try?

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