Calories In celery – is negative calories Myth true?
Other names: Celery, celery ribs.
Slimming food of choice, celery has a crisp texture and a fragrant aroma that complements the food it accompanies. it can be used as a condiment in a variety of dishes and also enjoys crudity, alone or filled.
A natural eleganceת, The stalk of celery separates into branches of a tender green hollow. Brittle and firm, the branches ending in a serrated foliage.
Good for you … Very low calories in celery, It contains lutein, an antioxidant that reduces the risk of malignancies. Celery contains also acetylene, compounds that would impede the development of certain cancers. When boiled celery is becoming an excellent source of vitamin K and a source of vitamins C and B6.
Celery is a vegetable that is cultivated since the sixteenth century as a vegetable. It also grows in the wild in moist areas.
Such as eggplant or spinach, There are very low calories in celery. They say it is a food “negative calories” because its digestion consumes more calories than it contains. It is rich in fiber and minerals, including potassium and sodium chloride. It also contains iron. It is said aperitif, diuretic, purgative, stomachic and tonic . We must keep covered in refrigerator.
100g raw has 16 Calories In celery. 100g celery cooked contains 18 calories.
Celery is considered a food with negative calories. Since it takes more calories to get the calories metabolized actually present Calories In celery.
To prepare the celery, instead of cutting the tip, it is suggested to break and pull the leaves still attached.
Celery will keep for several days by dipping the base of the stem in cold salted water.
Celery salt, made from ground celery seed and salt, is used to increase juice or cream of vegetable. We use the celery salt in salt-free diets.
Until the Renaissance, celery was used not as a vegetable, but as a medicinal plant for its diuretic and stimulating effect on the nervous system. To all this were added the many properties (including aphrodisiacs) that lent him the popular beliefs.
Nutritional values per 100g celery
protein 26g
carbohydrates 52g
fat 38g
Calories In celery 12kcal
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Cook it and enjoy – only 18 calories in celery (cooked)
With only 18 kcal/100g, celery is one of the vegetables the least energy (the same as the eggplant or spinach). It has its place in the “kitchen thin” when it is eaten boiled, steamed or water, or raw with a light dressing (and especially not “remould” that is to say cheese and seasoned with a mustard mayonnaise with added capers, pickles and herbs).
Celery is high in fiber, ideal to accelerate intestinal transit and fight against constipation. Namely, the fibers are better tolerated when the celery is finely grated or cooked when consumed.
Another plus, it is rich in minerals (5 g/100 g), including potassium. A diet rich in potassium has beneficial effects known for cardiovascular health. Finally, celery provides few trace elements such as selenium, molybdenum and chromium.
Stalk celery
Celery is available on the market from late June to February. Outside this period, it is imported from Spain, Italy and Belgium. It has green foliage and white fleshy ribs should be bright and brittle when they are fresh, with a fairly heavy foot.
Fresh, it keeps for several days by soaking the base of the stems in cold water and salt. It is also found canned (celery heart and legs to seal in the natural) and it lends itself well to freezing. We consume raw or cooked ribs and dried leaves are used to meet salads, soups and sauces broth.
To prepare: remove large tough ribs from the outside, the green branches and leaves, trim the base pivot and shorten the coast of twenty centimeters.
To eat: raw, off the coast from one another, wash and remove stringy. The ribs can be eaten raw when the undertaker salt or in salads. Cooked, washed the feet shortcuts with fresh water by removing the ribs, remove the outer coastal creeks, blanch in boiling salted water for 10 minutes. Drain, season with salt and link the coast in small bundles.
Braised celery hearts accompany fatty meats, roasts, chicken. It can cook the white sauce, au gratin, mashed. It is a component of soups and sauces.
Grown in the north and the Paris region, the celeriac is available from mid-September to late April, and it is the best in the fall. The rest of the year, it is imported from Holland and Belgium. Sold in its leaves, its roots with white flesh is firm and form a ball heavy (between 800 g and 1 kg), which does not ring hollow.
if you are into calories counting you should check this also: calories in carrots and calories in cantaloupe
Fresh, it keeps wrapped in a damp cloth 3-4 days in the crisper of the refrigerator. Unpeeled, he keeps a few more days. It is also found canned, grated or flavored vinegar, or even pickles.
It is eaten raw (150 g per person provided) or cooked (include the double).
To prepare: peel a potato, rinse and lemon. To consume cooked, cut into pieces, blanch 5 minutes in boiling salted water. Cooked sliced steamed, it retains its fragrance. It is also used as a garnish, or pureed soup.
Celery salt, celery root from the dried and powdered, is used primarily to meet the tomato juice, vegetable creams and salad dressings. It is also used in the salt-free diets help reduce Calories In celery.
