Celery is a bright and healthy green vegetable with large juicy stems and leaves at the top.
Celery has a characteristic tart aroma and a spicy, bittersweet taste.
Chemical composition
Celery is rich in vitamins C, K A, E, PP and group B.
For example, 100 grams of the product contains 8 mg of vitamin C.
It also contains calcium, magnesium, iron, potassium, zinc, selenium and 12 types of antioxidants.
Celery actively removes cholesterol from the human body, up to 50%, and is a natural antioxidant.
Its most useful part is the stem, then the root and leaves.
How to properly eat raw celery
Celery stalk is usually eaten raw.
Green juicy and crispy stems are most often eaten directly raw: cut into slices or cubes, removing thick and hard fibers, or served in the form of long sticks - they are very convenient to dip in any of the sauces and eat directly with your hands.
The stems of a quality product will be elastic and not flaccid.
Remember to rinse the product with water before use and then dry it.
Celery can be stored for up to 10 days.
It is better to keep it in the refrigerator, wrapped in foil.
