"Boiled celery, unsalted" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Celery is a vegetable crop belonging to the Apiaceae family. In cooking, its thickened bases (rootstocks) and stalks are used.

Celery is rich in vitamins, minerals and other beneficial substances. It contains B vitamins, vitamins K, niacin (B3) and C, as well as minerals such as potassium, calcium, phosphorus, iron, magnesium and others.

Celery has a number of beneficial properties:

• Improves digestion and metabolism.
• Has anti-inflammatory and antiseptic effects.
• Helps reduce blood sugar levels.
• Aids in weight loss.
• Improves the condition of skin, hair and nails.

Celery can be consumed boiled. Boiling celery without salt preserves its beneficial properties and flavor.

Boiled celery can be used in a variety of dishes, such as soups, salads, stews and others. It pairs well with other vegetables, meat, fish and seafood.

However, it should be noted that celery has several contraindications. It is not recommended to consume in large amounts during pregnancy, for kidney stones and some other conditions. Celery can also cause allergic reactions.

When selecting celery, pay attention to its appearance. The stalks should be firm and crisp, without damage or spots. The rootstocks should be dense and hard, without soft spots.

When stored properly, celery can be kept in the refrigerator for 7-10 days.