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| Apium graveolens |
Biggest Plant Dictionary | Apium graveolens | Apium graveolens is a plant species in the family Apiaceae commonly known as celery (var. dulce) or celeriac (var. rapaceum), depending on whether the petioles (stalks) or roots are eaten: celery refers to the former and celeriac to the latter.
Apium graveolens grows to 1 m tall. The leaves are pinnate to bipinnate leaves with rhombic leaflets 3–6 cm long and 2–4 cm broad. The flowers are creamy-white, 2–3 mm diameter, produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5–2 mm long and wide. |
| Apium graveolens |
Celery contains flavonoids, saponins, tanin derivative 1 per cent, volatile oil 0,033%, flavoglukosida, apigenin, choline, lipase, asparagines, bitter substances, as well as vitamins A, B, and C.
Every 100 grams of the leaves of celery contains water as much as 93 ml 0.9 grams, protein, fat 0.1 grams, carbohydrates 4 g, fiber 0.9 grams, 50 mg of calcium, iron, 1 mg, 40 mg of phosphorus, iodium 150 mg, potassium 400 mg, magnesium 85 mg, vitamin A 130 IU15 mg, vitamin C, riboflavin 0.05 mg, thiamine 0.03 mg, NICOTINAMIDE 0.4 mg.
Every 100 grams of the leaves of celery contains water as much as 93 ml 0.9 grams, protein, fat 0.1 grams, carbohydrates 4 g, fiber 0.9 grams, 50 mg of calcium, iron, 1 mg, 40 mg of phosphorus, iodium 150 mg, potassium 400 mg, magnesium 85 mg, vitamin A 130 IU15 mg, vitamin C, riboflavin 0.05 mg, thiamine 0.03 mg, NICOTINAMIDE 0.4 mg.
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| Apium graveolens |
Its roots contain starch, asparagin, mucus substance, essential oils, pentosan, glutamine, and tyrosine. The seeds contain oil evaporates, apiin, fire genin, and alkaloids.
Uses
Apium graveolens is used around the world as a vegetable, either for the crisp petiole (leaf stalk) or the fleshy toproot.
In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. They also contain an organic compound called apiol. Celery seeds can be used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning.
Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup.
In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. They also contain an organic compound called apiol. Celery seeds can be used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning.
Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup.
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| Apium graveolens |
Allergies : Celery is among a small group of foods (headed by peanuts) that appear to provoke the most severe allergic reactions; for people with celery allergy, exposure can cause potentially fatal anaphylactic shock. The allergen does not appear to be destroyed at cooking temperatures. Celery root—commonly eaten as celeriac, or put into drinks—is known to contain more allergen than the stalk. Seeds contain the highest levels of allergen content. Exercise-induced anaphylaxis may be exacerbated. An allergic reaction also may be triggered by eating foods that have been processed with machines that have previously processed celery, making avoiding such foods difficult. In contrast with peanut allergy being most prevalent in the US, celery allergy is most prevalent in Central Europe. In the European Union, foods that contain or may contain celery, even in trace amounts, must be clearly marked as such.
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