The Food Coach

Healthy Food Database - Celery

The use of celery dates back as far as 850 BC, as it is believed to have been mentioned in Homer's Odyssey. Celery actually dates back to "smallage," a wild, bitter, marsh plant. The ancient Greeks and Romans used celery for its medicinal purposes and it was popularly believed to be an aphrodisiac. A member of the parsley family, celery grows from a bulb in long, green, crunchy sticks. It is predominantly water and many people are of the belief that it takes more energy to eat a stick of energy than the calories of energy it contains.
Category: Vegetable
In Season: Summer Autumn
To Buy: Buy celery whole and look for fresh, springy leaves and crisp stalks. Avoid celery with thin woody stalks. They are often greener in colour but tend to be tough and stringy.
To Store: Celery should be kept in the crisper section of the fridge in a plastic bag. It will keep for a few days only, before turning limp.
Tips & Tricks: To save time when juicing celery, cut celery stalks and wash them thoroughly then store them in a plastic bag ready for immediate use. Always wash celery thoroughly before using.

Nutrition (0.5 Cup):

Energy (kJ): 41
Protein (g): 0.4
Saturated Fat, g : 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Carbohydrates, g: 1.4
Fat (g): 0.1
Monosaturated Fat , g: 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Select the very small stalks and leaves and use for a salad - they are the sweetest part of the plant. Add to stocks and stews. Steam and serve with olive oil and a little sea salt.

Benefits the Following Health Conditions:*

Cold and Flus
High Blood Cholesterol
Fluid Retention
High Blood Pressure

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

PrintPrint version
EmailEmail a friend
Find recipesFind recipes
BackPrevious page