Usingcelerywith meat slices, what should we do with the remaining leaves?Should we just discard them?What else can we do with them?How to make full use of celery is a question.In daily life, people usually think that edible parts of celery are stems and tend to throw away its leaves thinking they have no nutritional value.Actually, the opposite is true; the nutrients in celery leaves are much higher than those in the stems.There are many ways to eat celery leaves. Today, we will talk about pickled celery leaves.

Methods for pickling celery leaves

Ingredients: tender celery leaves,chilioil, sesame oil, salt, garlic.

Makes:

First, wash the celery leaves and blanch them in boiling water for a moment, then drain the water.

Chop the garlic into paste.Put the celery leaves and garlic paste into a glass jar and season with salt. Marinate for 4-6 hours.

Before eating, take out and drain off the brine, mix withchili oiland sesame oil to eat.

Don't look down on this celery leaf; nutritionists have tested 13 nutritional components of celery stems and leaves. Comparing them, they found that celery leaves are more nutritious, having 10 indicators exceeding those in the stem.It's worth noting that the calcium content in celery leaves is twice as much as that in the stem, making it a good source for calcium supplementation.So, after pickling, every time you want to eat, take out and drain off the brine, mix with seasonings to make an appetizing snack.Economical and practical, fully utilizing the nutritional components of celery.

Matters to note when pickling celery leaves

How to choose fresh celery?

1. Smell.When buying celery, smell it first; if there's an insecticide smell, don't choose it.Good celery has a strong celery scent; when picking, gently smell at the nose to see if it has the special freshness of celery.

2. Look at second.. Look at the root color of celery.Fresh celery roots are mostly bright green and full of color.When choosing, prefer clean roots with a bright green color without spots; if there's a slight yellow on the root, it indicates that the storage time is longer.Also, look at the leaves.Normal leaves should be the same shade as the stem—bright green.If the leaves are yellow or droopy and not flat, such celery has been stored for too long.Avoid dark green leaves.Because "deep black" indicates that it was grown under drought conditions with less water; growth is delayed, containing more coarse fibers, making the taste harsh.Try to choose younger celery leaves for pickling.

First, blanch the celery leaves, but from a nutritional perspective, boiling can lead to significant loss of soluble nutrients,likecabbagein 100°C water loses 65% of vitamin C after two minutes;after ten minutes, it almost disappears.Therefore, blanching should be done with care to minimize nutrient loss.Thus, blanching celery leaves must also be quick.Additionally, ensure they are well drained before pickling; the marination time should be longer.Nutrition of pickled celery leaves

When we don't understand the nutritional value of celery leaves, we often ignore them.

Here, pickling celery leaves is one of many ways to make good use of them.Throughout history, people have enjoyed celery very much.

Legend has it that during the Tang Dynasty, Prime Minister Wei Zheng was particular about his diet and loved eating celery almost daily, often using sugarand vinegarto eat with meals.Research shows that 100 grams of celery contain 1.9 milligrams of protein, 1.7 grams of crude fiber, 60 milligrams of calcium, 51 milligrams of phosphorus, and 0.9 milligrams of iron.

Compared to other fruits and vegetables, the protein content in celery is twice as high, and its iron content is about twenty times that of tomatoes.2 Related statistics show that thedaikoncontent in celery leaves is 88 times higher than in the stem, vitamin C content is 13 times higher, vitamin B1 content is 17 times higher, protein content is 11 times higher, and calcium content exceeds the stem by two times.

Eaten, it helps lower blood pressure. This is mainly due to acid components that have a blood-lowering effect; animal experiments showed significant lowering of blood pressure in rabbits and dogs after intravenous injection.Clinical trials also found that celery leaves are effective for primary hypertension, gestational hypertension, and menopausal hypertension.3 The volatile substances in celery leaves offer unique fragrance and can enhance appetite.

Eating pickled celery leaves is beneficial when your appetite is poor or you feel unwell from greasy food.Matters to note when eating pickled celery leavesPickled celery uses a lot of salt during the pickling process, so eating too much salt isn't good for health; it increases the burden on the kidneys.Therefore, eat less pickled celery.

(Not just in pickling, but also be mindful not to over-season your food.)

Too much salt is harmful.

Pickled celery leaves contain a lot of salt. Eating too many can cause skin spots,swellingand even increase cancer risk.Also, pay attention:Celery cannot be eaten with shrimp, crabs,

cucumber

,

pumpkin

,

chicken, orsoybeans. Otherwise, it might have the opposite effect.While celery is good, not everyone can eat it.People to avoid eating too much celery:1. Celery is cold in nature; those with weak spleen and stomach or loose stools should not consume large amounts.2. Celery has a blood-lowering effect, very effective for hypertension, but people with low blood pressure should not eat it.3. Celery has spermicidal properties; couples trying to conceive should avoid eating it.

Eating celery is beneficial when your appetite is poor or you feel unwell from greasy food.Who should eat less celery?

1, Celery is cool in nature and slippery. Those with weak spleen and stomach or loose stools should not consume too much.

2, Celery has a blood pressure lowering effect, very effective for hypertension patients, but those with low blood pressure should avoid it.

3, Celery has some spermicidal effects; couples planning to have a baby should reduce their intake.

For those with selective eating or poor appetite, or when food is greasy, pickled celery leaves can be eaten to help regulate.