CELERY

Description      Celery is the name of a plant from the Umbrella family. Celery is also called edible greens and root. Homeland celery are considered Mediterranean countries. It is known that in ancient Greece, Rome and Egypt, celery was primarily considered a medicinal plant, and only in the Middle Ages it was used as food. Currently, celery is one of the most popular vegetable crops and is distributed on all continents with the exception of Antarctica.

Composition 100 g of celery roots contains:

Water - 82 g

Protein - 1.3 g

Fat - 0.3 g

Carbohydrates - 7.1 g

(including mono-and disaccharides - 5.5 g)

Dietary fiber (fiber) - 1 g

Organic acids - 0.1 g

Ash - 1.1 g

Vitamins:

Vitamin A (beta carotene) 0.01 mg

Vitamin B1 (thiamine) - 0.03 mg

Vitamin B2 (riboflavin) - 0.05 mg

Niacin (vitamin B3 or vitamin PP) - 1 mg

Folic acid (vitamin B9) - 7 mcg

Vitamin C (ascorbic acid) - 8 mg

Macro elements: Potassium - 390 mg

Calcium - 60 mg

Magnesium - 30

mg Sodium - 75 mg

Phosphorus - 27 mg

Trace elements:

Iron - 0.5 mg Manganese - 150 mcg

Zinc - 0.3 mg

Calorie content 100 g of celery on average contains about 32 kcal.