Everyone knows that celery can be used as a side dish, or used to make soup or salad. Celery has high nutritional value and can also be used as medicine. Do you know what you shouldn’t eat with celery? What are the ways to eat celery? Today, I will tell you about the ways to eat celery and its dietary taboos. Let’s take a look together.

1. Introduction to celery

Celery is a biennial herb of the Umbelliferae family, also known as celery and medicinal celery. Its petioles are eaten as vegetables. Native to the Mediterranean region and the Middle East, it was used for seasoning by the ancient Greeks and Romans, and also for medicine in ancient China. The shape of ancient celery is similar to today's wild celery. "Qimin Yaoshu" has records on celery cultivation technology, which mostly refers to the genus cress. It was not until Li Shizhen wrote "Compendium of Materia Medica" that there was a distinction between dry celery and water celery. In the late 18th century, celery was cultivated to form large, juicy, fleshy, upright petioles, the edible part of which is the petiole. Celery is characterized by its high gluten content, but in recent years some varieties with less gluten have been developed, including famous ones such as Pascal. In Europe, celery is usually cooked as a vegetable or used as a seasoning in soups and vegetable stews; in the United States, raw celery is often used as appetizers or salads. The fruits (or seeds) of celery are small and have a fragrance similar to that of the plant. They can be used as condiments, especially in soups and pickles.

1. Alias: celery, celery, celery, parsley, cattail

2. Contraindicated groups: those with spleen and stomach deficiency, loose intestines, and low blood pressure Men who are in the marriage and childbearing period should eat with caution.

3. Suitable crowd: The general population can consume it.

4. Calorie table of celery (per 100 grams)

Calories (calories) 20

Protein (grams) 0.8

Fat (g) 0.1

Carbohydrate (g) 3.9

Dietary fiber (g) 1.4

Vitamin A (microgram) 10

Carotene (micrograms) 60

Vitamin B1 (mg) 0.01

Vitamin B2 (mg) 0.08

Niacin (mg) 0.4

Vitamin C (mg) 12

Vitamin E (mg) 2.21

Calcium (mg) 48

Phosphorus (mg) 50

Potassium (mg) 154

Sodium (mg) 73.8

Magnesium (mg) 10

Iron (mg) 0.8

Zinc (mg) 0.46

Selenium (microgram) 0.47

Copper (mg) 0.09

Manganese (mg) 0.17

5 .Nutritional value of celery

The stems and leaves contain apigenin, bergamot lactone, organic acids, carotene, vitamin C, sugars, and volatile oil containing butyl phthalide derivatives with a special smell. Celery contains acidic antihypertensive ingredients. It has been reported that celery has significant antihypertensive effects, mainly through aortic arch chemoreceptors.

6. Purchase of celery

When purchasing celery, the color should be bright green, the petiole should be thick, the stem should be slightly rounded, the inside should be slightly concave, and the stem should be short. And thick, green and sparse leaves, this kind of celery is of good quality. In addition, when selecting celery, pinch the stem of the celery. The ones that are easy to break are young celery, and the ones that are difficult to break are old celery.

7. Storage of celery

Celery is best stored vertically. Vegetables placed vertically store more chlorophyll than vegetables placed horizontally, and the longer they are stored, the more chlorophyll they store. The greater the difference. The hematopoietic components in chlorophyll have high nutritional value to the human body.

2. The efficacy and role of celery

1. Calming the liver and lowering blood pressure

Celery contains acidic antihypertensive ingredients, which is clinically useful for primary and pregnancy-induced diseases. and menopausal hypertension are effective.

2. Calming and calming

Eating more celery is helpful to calm your mood and eliminate irritability.

3. Anti-cancer and anti-cancer

It produces a kind of lignin or intestinal fat substance through intestinal digestion. This kind of substance is an antioxidant. Can inhibit carcinogens produced by intestinal bacteria. It can also speed up the transit time of feces in the intestines and reduce the contact between carcinogens and colon mucosa to prevent colon cancer.

4. Nourishing blood and replenishing deficiency

Celery contains high iron content, which can supplement the loss of menstrual blood in women. Eating it can prevent the skin from being pale, dry, and dull, and can make the eyes clear. He has a god and his hair is black and shiny.

5. Clearing away heat and detoxifying

The climate in spring is dry, and people often feel dry mouth, breathless, upset, and physically unwell. Often eating some celery can help clear away heat and detoxify, cure diseases and strengthen the body. People with excessive liver fire, rough skin, and those who often suffer from insomnia and headaches can eat more.

6. Lose weight

When you are chewing celery in your mouth, the heat energy you consume is much greater than the energy celery gives you.

3. How to eat celery

1. Celery can be fried, mixed, boiled or used as an ingredient, and can also be used as stuffing.

2. Many people only eat celery stalks. In fact, celery leaves have a very good antihypertensive effect, are high in nutrients, and have a refreshing taste. The selected celery leaves can be eaten cold and added as a side dish to accompany wine. Celery leaves contain more vitamin C than stems and contain higher levels of carotene than stems, so don’t throw away the edible young leaves when eating. We can make celery leaves into soup. Long-term consumption can help people sleep peacefully and make the skin shiny.

3. Used for hypertension, dizziness and headache, red face and eyes, bloody stranguria, carbuncle and other diseases. You can use 500 grams of fresh celery, pound the juice and drink it with boiling water, 1 dose per day.

4. For stool bleeding: take an appropriate amount of cress, wash and mash it, take half a bowl of juice, add an appropriate amount of brown sugar and take it.

5. Application to scabies: Take an appropriate amount of fresh cress, mash it and extract the juice, add acid vinegar and take it, and apply it externally to the affected area.

4. What should not be eaten with celery

Compatible

Celery + oysters: reduce zinc absorption

Celery + clams: together Eating it will cause diarrhea

Celery + crab: Eating together will cause protein absorption

Celery + river crab: affect protein absorption

Celery + soybeans: reduce iron Absorption

Celery + chrysanthemum: eating together will cause vomiting

Celery + clams: destroy all the vitamin B1 contained.

Celery + shrimp: Injury to vitality

Celery + chicken: Eating together will injure vitality

Celery + cucumber: The vitamin C in celery will be decomposed and destroyed , reduce nutritional value

Celery + clams: affect the absorption of vitamins

Celery + soft-shell turtle: eating together will cause poisoning, you can use olive juice to detoxify

Celery + rabbit Meat: eating together will cause dehydration

Celery + vinegar: damage teeth

Celery + shrimp: destroy all the vitamin B1 contained.

Good combination

Celery + cherry tomatoes: lower blood pressure, lower blood fat, strengthen stomach and digestion

Celery + beef: nutrition and slimming

Celery + Tofu: cleanses the intestines and detoxifies

Celery + tomatoes: lowers blood pressure, lowers blood fat, strengthens the stomach and digests food

Celery + sweet potatoes: lowers blood pressure

Celery + walnuts: moisturizes the eyes Nourishing blood

Celery + beef brisket: nutrition and slimming

5. Stir-fried beef with celery

Ingredients:

Main ingredients: yellow beef, celery

Ingredients: green and red, hot pepper, garlic, ginger

Seasoning: light soy sauce, starch, baking soda, cooking wine, dried chili, edible oil, sesame oil

1. Slice the beef and pound it with the meat to loosen the beef. This step will make the fried beef smoother and more tender. (You can also hit it with the back of a knife a few times.) The fibrous tissue of the beef is thicker. It is thick and has a lot of connective tissue, so it should be cut into strips along the grain and sliced ??across the grain to cut off the long fibers; it should not be cut along the fibrous tissue, otherwise it will not be tasty and chewy.

2. Mix light soy sauce and soda powder first, then add cooking wine and cornstarch.

3. If you have time, you can add some oil when mixing the meat and marinate it for 1-2 hours. In this way, the oil will penetrate into the meat. When it is fried in the pan, the oil in the meat will expand. Destroy the crude fiber of the meat so that the meat is fresh and tender; if you don't have time, marinate it for at least 15 minutes. I marinated it for about 2 hours.

4. Celery is not easy to taste, so pickle it with salt in advance, which can reduce the frying time. Celery leaves contain higher vitamins than celery stems, so except for some old leaves, celery leaves should be kept as much as possible edible.

5. Put cooking oil in the pot. When it is 70% hot, add the beef.

6. When you see that all the beef has changed color, scoop up the pot immediately.

7. Leave some oil in the pot and stir-fry the ingredients until fragrant.

8. Add green and red chili peppers and stir-fry twice (do not take too long)

9. Add celery.

10. Heat the oil over medium heat, add the beef slices (main ingredient) and break them up until they change color. Remove from the pan immediately. Stir-fry the green peppers until they are about 90% cooked. Pour in the beef slices and stir-fry until the flavors are infused. Take it out of the pan and put it on a plate in a few dozen seconds. Pour in sesame oil before taking it out of the pan.