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Celery grows to a height of 12 to 16 inches and is composed of leaf-topped stalks arranged in a conical shape that are joined at a common base. It is a biennial vegetable plant that belongs to the Umbelliferae family whose other members include carrots, fennel, parsley and dill. While most people associate celery with its prized stalks, the leaves, roots and seeds can also be used as a food and seasoning as well as a natural medicinal remedy.
This chart graphically details the %DV that a serving of Celery provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Celery can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Celery, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
Rich in Vitamin CCelery is an excellent source of vitamin C, a vitamin that helps to support the immune system. Vitamin C-rich foods like celery may help reduce cold symptoms or severity of cold symptoms; over 20 scientific studies have concluded that vitamin C is a cold-fighter. Vitamin C also prevents the free radical damage that triggers the inflammatory cascade, and is therefore also associated with reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis. As free radicals can oxidize cholesterol and lead to plaques that may rupture causing heart attacks or stroke, vitamin C is beneficial to promoting cardiovascular health. Owing to the multitude of vitamin C's health benefits, it is not surprising that research has shown that consumption of vegetables and fruits high in this nutrient is associated with a reduced risk of death from all causes including heart disease, stroke and cancer.
Potential Blood Pressure BenefitsCelery's potential for reducing high blood pressure has long been recognized by Chinese medicine practitioners, and Western science researchers may have recently identified one reason why.
Celery contains active compounds called phthalides, which can help relax the muscles around arteries and allow those vessels to dilate. With more space inside the arteries, the blood can flow at a lower pressure. phthalides also reduce stress hormones, one of whose effects is to cause blood vessels to constrict. When researchers injected 3-n-butyl phthalide derived from celery into laboratory animals, the animals' blood pressure dropped 12 to 14 percent. Of course, injection of a celery extract into laboratory animals is very far from food consumption by humans, and the researchers participating in this as yet unpublished study cautioned against overindulging in celery until clinical trials could be conducted with food and humans. But the potential helpfulness of this already nourishing food in lowering blood pressure seems likely, and it doesn't hurt that celery ranks as a very good source of potassium and a good source of calcium and magnesium, because increased intake of these minerals has also been associated with reduced blood pressure.
Celery has a reputation among some persons as being a high-sodium vegetable, and blood pressure reduction is usually associated with low-sodium foods. So how do the benefits of phthalides compare with the risks of sodium in celery? There are approximately 100 milligrams of sodium in a full cup of chopped celery-that's about 2 stalk's worth. The U.S. Food and Drug Administration's Daily Value for sodium intake is 2,400 milligrams, the equivalent of about 24 cups, or 48 stalks of celery. Since two stalks of celery only provide about 4% of the sodium DV, most individuals would be able to include 2 or even more stalks of celery in a day's diet while keeping their total sodium intake below the DV by sticking with other low-sodium foods. The exact amount of celery needed to achieve the blood pressure lowering effects found in animals cannot be determined until clinical trials are conducted on humans using the food itself.
Cholesterol-lowering BenefitsIn studies of animals specially bred to have high cholesterol, celery's cholesterol-lowering activity has been demonstrated. In eight weeks, aqueous solutions of celery (like celery juice) fed to specially bred high cholesterol animals significantly lowered their total cholesterol by increasing bile acid secretion.
Diuretic ActivityThe seeds of celery's wild ancestors, which originated around the Mediterranean, were widely used as a diuretic. Today, we understand how celery, which is rich in both potassium and sodium, the minerals most important for regulating fluid balance, stimulates urine production, thus helping to rid the body of excess fluid.
Promote Optimal HealthCelery contains compounds called coumarins that help prevent free radicals from damaging cells, thus decreasing the mutations that increase the potential for cells to become cancerous. Coumarins also enhance the activity of certain white blood cells, immune defenders that target and eliminate potentially harmful cells, including cancer cells. In addition, compounds in celery calledacetylenics have been shown to stop the growth of tumor cells.
DescriptionCelery is a biennial vegetable (meaning it has a normal life cycle of two years) that belongs to the Umbelliferae family, whose other members include carrots, fennel, parsley and dill. While most people associate celery with its prized stalks, its leaves, roots and seeds are also used as a food and seasoning as well as a natural medicinal remedy.
Celery grows to a height of 12 to 16 inches and is composed of leaf-topped stalks arranged in a conical shape and joined at a common base. The stalks have a crunchy texture and a delicate, but mildly salty, taste. The stalks in the center are called the heart and are the most tender. In the United States, we are used to celery appearing in different shades of green, but in Europe they also enjoy a variety that is white in color. Like white asparagus, this type of celery is grown shaded from direct sunlight, so the production of its chlorophyll content, and hence its green color, are inhibited.
HistoryThe celery that we know today was derived from wild celery. While thought to have its origins in the Mediterranean regions of northern Africa and southern Europe, it was also native to areas extending east to the Himalayas. Wild celery differed a bit from its modern day counterpart in that it featured less stalks and more leaves.
Celery has a long and prestigious history of use, first as a medicine and then later as a food. The initial mention of the medicinal properties of celery leaves dates back to the 9th century B.C., when celery made an appearance in the Odyssey, the famous epic by the Greek poet, Homer. The Ancient Greeks used the leaves as laurels to decorate their renowned athletes, while the ancient Romans used it as a seasoning, a tradition that has carried through the centuries.
It was not until the Middle Ages that celery's use expanded beyond medicine and seasoning into consideration as a food. And while today, for most people thoughts of celery conjure up images of dips and crudité platters, eating this delicious crunchy vegetable raw did not really become popular until the 18th century in Europe. Celery was introduced in the United States early in the 19th century.
How to Select and StoreChoose celery that looks crisp and snaps easily when pulled apart. It should be relatively tight and compact and not have stalks that splay out. The leaves should be pale to bright green in color and free from yellow or brown patches. Sometimes celery can have a condition called "blackheart," which is caused by insects. To check for damage, separate the stalks and look for brown or black discoloration. In addition, evaluate the celery to ensure that it does not have a seedstem-the presence of a round stem in the place of the smaller tender stalks that should reside in the center of the celery. Celery with seedstems are often more bitter in flavor.
To store celery, place it in a sealed container or wrap it in a plastic bag or damp cloth and store it in the refrigerator. If you are storing cut or peeled celery, ensure that it is dry and free from water residue, as this can drain some of its nutrients. Freezing will make celery wilt and should be avoided unless you will be using it in a future cooked recipe.
How to EnjoyFor some of our favorite recipes, click Recipes.
Tips for preparing celery:To clean celery, cut off the base and leaves, then wash the leaves and stalks under running water. Cut the stalks into pieces of desired length. If the outside of the celery stalk has fibrous strings, remove them by making a thin cut into one end of the stalk and peeling away the fibers. Be sure to use the leaves-they contain the most vitamin C, calcium and potassium-but use them within a day or two as they do not store very well.
Celery should not be kept at room temperature for too long since, because of its high water content, it has a tendency to wilt quickly. If you have celery that has wilted, sprinkle it with a little water and place it in the refrigerator for several hours where it will regain its crispness.
A few quick serving ideas:Add chopped celery to your favorite tuna fish or chicken salad recipe.
Enjoy the delicious tradition of eating peanut butter on celery stalks.
Use celery leaves in salads.
Braise chopped celery, radicchio and onions and serve topped with walnuts and your favorite soft cheese.
Next time you are making fresh squeezed carrot juice give it a unique taste dimension by adding some celery to it.
Add celery leaves and sliced celery stalks to soups, stews, casseroles, and healthy stir fries.
Individual ConcernsCelery and Pesticide ResiduesVirtually all municipal drinking water in the United States contains pesticide residues, and with the exception of organic foods, so do the majority of foods in the U.S. food supply. Even though pesticides are present in food at very small trace levels, their negative impact on health is well documented. The liver's ability to process other toxins, the cells' ability to produce energy, and the nerves' ability to send messages can all be compromised by pesticide exposure. According to the Environmental Working Group's 2009 report "Shopper's Guide to Pesticides," celery is among the 12 foods on which pesticide residues have been most frequently found. Therefore, individuals wanting to avoid pesticide-associated health risks may want to avoid consumption of celery unless it is grown organically.
Nutritional ProfileCelery is an excellent source of vitamin C. It is a very good source of dietary fiber, potassium, folate, molybdenum, manganese and vitamin B6. Celery is also a good source of calcium, vitamin B1, vitamin B2, magnesium, vitamin A, phosphorus and iron.
Celery also contains approximately 35 milligrams of sodium per stalk, so salt-sensitive individuals can enjoy celery, but should keep track of this amount when monitoring daily sodium intake.
For an in-depth nutritional profile click here: Celery.
In-Depth Nutritional ProfileIn addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Celery is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. Introduction to Food Rating System ChartIn order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.Celery, raw
1.00 cup
120.00 grams
19.20 caloriesNutrientAmountDV
(%)Nutrient
DensityWorld's Healthiest
Foods Ratingvitamin K35.26 mcg44.141.3excellentvitamin C8.40 mg14.013.1excellentpotassium344.40 mg9.89.2very goodfolate33.60 mcg8.47.9very gooddietary fiber2.04 g8.27.7very goodmolybdenum6.00 mcg8.07.5very goodmanganese0.12 mg6.05.6very goodvitamin B6 (pyridoxine)0.10 mg5.04.7very goodcalcium48.00 mg4.84.5goodvitamin B1 (thiamin)0.06 mg4.03.8goodmagnesium13.20 mg3.33.1goodvitamin A160.80 IU3.23.0goodtryptophan0.01 g3.12.9goodphosphorus30.00 mg3.02.8goodvitamin B2 (riboflavin)0.05 mg2.92.8goodiron0.48 mg2.72.5goodWorld's Healthiest
Foods RatingRuleexcellentDV>=75%ORDensity>=7.6ANDDV>=10%very goodDV>=50%ORDensity>=3.4ANDDV>=5%goodDV>=25%ORDensity>=1.5ANDDV>=2.5%In-Depth Nutritional Profile for Celery
References
Celery
Scientific classificationKingdom:Plantae
(unranked):Angiosperms
(unranked):Eudicots
(unranked):Asterids
Order:Apiales
Family:Apiaceae
Genus:Apium
Species:A. graveolens
Binomial nameApium graveolens
L.Celery, raw
Nutritional value per 100 g (3.5 oz)Energy 10 kcal 60 kJCarbohydrates 3 g- Sugars 2 g- Dietary fibre 1.6 g Fat0.2 gProtein0.7 gWater95 gVitamin C 3 mg5%Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
See also: Vallisneria americana
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.
Contents[hide]
The closely related Apium bermejoi from the island of Minorca is one of the rarest plants in Europe, with fewer than 100 individuals left.[2]
UsesApium graveolens is used around the world as a vegetable, either for the crisp petiole (leaf stalk) or the fleshy taproot.
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. Celery is an important ingredient in Indian cuisines including in Indian Curry[citation needed].
Celery is widely eaten by guinea pigs, dogs, horses, birds, squirrels, and small rodents.
Medicine
Celery seeds
Cross-section of a Pascal celery rib.
The use of celery seed in pills for relieving pain was described by Aulus Cornelius Celsus ca. 30 AD.[3] Celery seeds contain a compound called 3-N-butyl-phthalide that has been demonstrated to lower blood pressure in rats.
NutritionCelery is valuable in weight-loss diets, where it provides low-calorie dietary fiber bulk. Celery contains androstenone.[4] Bergapten in the seeds can increase photosensitivity, so the use of essential oil externally in bright sunshine should be avoided. The oil and large doses of seeds should be avoided during pregnancy: they can act as a uterine stimulant. Seeds intended for cultivation are not suitable for eating as they are often treated with fungicides. There is a common belief that celery is so difficult for humans to digest, that it has negative calories because human digestion burns more calories than can be extracted.[5] Celery seeds are also a great source of calcium, and are regarded as a good alternative to animal products.[6]
AllergiesCelery is amongst 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.[7] 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.[8] In the European Union, foods that contain or may contain celery, even in trace amounts, have to be clearly marked as such.
HistoryDaniel Zohary and Maria Hopf[9] note that celery leaves and inflorescences were part of the garlands found in the tomb of pharaohTutankhamun (died 1323 BC), and celery mericarps dated to the 7th century BC were recovered in the Heraion of Samos. However, they note "since A. graveolens grows wild in these areas it is hard to decide whether these remains represent wild or cultivated forms." Only by classical times is it certain that celery was cultivated.
M. Fragiska mentions an archeological find of celery dating to the 9th century BC, at Kastanas; however, the literary evidence forancient Greece is far more abundant. In Homer's Iliad, the horses of the Myrmidons graze on wild celery that grows in the marshes ofTroy, and in Odyssey there is mention of the meadows of violet and wild celery surrounding the cave of Calypso.[10]
Cultural depictionsA chthonian symbol among the ancient Greeks, celery was said to have sprouted from the blood of Kadmilos, father of the Cabeiri, chthonian divinities celebrated in Samothrace, Lemnos and Thebes. The spicy odour and dark leaf colour encouraged this association with the cult of death. In classical Greece celery leaves were used as garlands for the dead, and the wreaths of the winners at the Isthmian Games were first made of celery before being replaced by crowns made of pine. According to Pliny the Elder[11] in Achaea the garland worn by the winners of the sacred Nemean Games was also made of celery.[10]
The name celery retraces the plant's route of successive adoption in European cooking, as the English celery (1664) is derived from the French céleri coming from the Lombard term, seleri, from the Latin selinon, borrowed from Greek.[12] Celery's Mediterranean origins are still commemorated in the French expression céleri d'Italie.
Celery's surprisingly late arrival in the English kitchen is an end-product of the long tradition of seed selection needed to reduce the sap's bitterness and increase its sugars. By 1699 John Evelyn could recommend it in his Acetaria. A Discourse of Sallets: "Sellery, apium Italicum, (and of the Petroseline Family) was formerly a stranger with us (nor very long since in Italy) is an hot and more generous sort of Macedonian Persley or Smallage...and for its high and grateful Taste is ever plac'd in the middle of the Grand Sallet, at our Great Mens tables, and Praetors feasts, as the Grace of the whole Board".
CultivationApium 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.
In North America, commercial production of celery is dominated by the varieties called Pascal celery.[13] Gardeners can grow a range of cultivars, many of which differ little from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red; the white cultivars being generally the best flavoured, and the most crisp and tender.
The wild form of celery is known as smallage. It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, earthy taste, and a distinctive smell. The stalks are not usually eaten (except in soups or stews in French cuisine), but the leaves may be used in salads, and its seeds are those sold as a spice.[14] With cultivation and blanching, the stalks lose their acidic qualities and assume the mild, sweetish, aromatic taste particular to celery as a salad plant.
The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and after one or two thinnings out and transplantings they are, on attaining a height of 15–20 cm, planted out in deep trenches for convenience of blanching, which is affected by earthing up to exclude light from the stems.
In the past, celery was grown as a vegetable for winter and early spring; it was perceived as a cleansing tonic, welcomed to counter the salt-sickness of a winter diet. By the 19th century the season for celery had been extended, to last from the beginning of September to late in April.[15]
Harvesting and storageHarvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. Petioles and leaves are removed and harvested celery are packed by size and quality (determined by color, shape, straightness and thickness of petiole, stalk and midrib length and absence of disease, cracks, splits, insect damage and rot). Under optimal conditions, celery can be stored for up to seven weeks between 0 to 2°C (32 to 36°F). Inner stalks may continue growing if kept at temperatures above 0°C (32°F). Freshly-cut petioles of celery are prone to decay, which can be prevented or reduced through the use of sharp blades during processing, gentle handling, and proper sanitation.[16]
See alsoReferences
SaladsFor Healthy Recipes click here http://www.sparkrecipes.com/
Contents from Wikipedia encyclopedia
Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.[1] They include a mixture of cold or hot foods, often including raw vegetables and/or fruits.
Green salads include leaf lettuce and vegetables with a dressing. Other salads are based on pasta, noodles, or gelatin. Most salads are traditionally served cold, although some, such as German potato salad, are served hot.
The word "salad" comes from the French salade of the same meaning, which in turn is from the Latin salata, "salty", from sal, "salt", (See also sauce, salsa, sausage). Vegetables seasoned with brine was a popular Roman dish.[2] The terminology "salad days", meaning a "time of youthful inexperience" (on notion of "green"), is first recorded by Shakespeare in 1606, while the use of salad barfirst appeared in American English in 1976.[2]
Green salads including leaf lettuces are generally served with a dressing, as well as various toppings such as nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, eggs, or whole grains. Salad is often served as an appetizer before a larger meal, but can also be a side dish, or a main course.
HistoryThe diarist John Evelyn wrote a book on salads, Acetaria: A Discourse on Sallets (1699), that describes the new salad greens like "sellery" (celery), coming out of Italy and the Netherlands. Recently, salads have been sold commercially in supermarkets for those who do not have time to prepare a home-made salad, at restaurants (restaurants will often have a "Salad Bar" laid out with salad-making ingredients, which the customer will use to put together their salad) and at fast-food chains specialising in health food. Fast-food chains such as McDonald's and KFC, that typically sell "junk food" such as hamburgers, fries, and fried chicken, have begun selling packaged salads to appeal to the health-conscious.
Green salad
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A Green Salad
The "green salad" or "garden salad" is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to their low caloric density, green salads are a common diet food. The salad leaves are cut or torn into bite-sized fragments and tossed together (called a tossed salad), or may be placed in a predetermined arrangement.
Other common vegetable additions in a green salad include cucumbers, peppers, mushrooms, onions, spring onions, red onions,avocado, carrots, celery, and radishes. Other ingredients, such as tomatoes, pasta, olive, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, cooked potatoes, rice, sweet corn, green beans, black beans, croutons, cheeses, meat (e.g. bacon,chicken), or fish (e.g. tuna, shrimp), are sometimes added to salads.
DressingsThe concept of salad dressing varies across cultures. There are many commonly used salad dressings in North America. Traditional dressings in southern Europe are vinaigrettes, while mayonnaise is predominant in eastern European countries and Russia. In Denmark, dressings are often based on crème fraîche. In China, where Western salad is a recent adoption from Western cuisine, the term salad dressing refers to mayonnaise or mayonnaise-based dressings. Many light edible oils are used as salad dressings, including olive oil, corn oil, soybean oil, safflower oil, etc.
Entree saladsEntree salads or "dinner salads"[3] may contain grilled or fried chicken pieces, seafood such as grilled or fried shrimp or a fish steak such as tuna, mahi-mahi, or salmon. Sliced steak, such as sirloin or skirt, can be placed upon the salad. Caesar salad, Chef salad,Cobb salad, Greek salad and Michigan salad are types of dinner salad.
Barbecue and picnic salads
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American-style potato salad with egg and mayonnaise
Pasta salads, potato salads, and egg salads are often served at barbecues and picnics. These salads can be made ahead of time and refrigerated. [3]
Fruit saladsFruit salads are made of fruit, and include the fruit cocktail that can be made fresh or from canned fruit.[3]
Dessert saladsDessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin and/or whipped cream(oftentimes with the brand products Jell-O and / or Cool Whip); e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert salads include snickers salad, glorified rice, and cookie salad popular in parts of the Midwestern United States andMinnesota.[3]
Types of salad
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Sesame noodle salad
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Fruit salad
Salads that include ingredients other than fresh vegetables are:
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Largest lettuce salad in the world.
The moshav (settlement) of Sde Warburg holds the Guinness World Record for the largest lettuce salad, weighing 10,260 kg. The event, held on 10 November 2007 , was part of the 70th anniversary celebration of the founding of the moshav. The salad was sold to participants and onlookers alike for 10 NIS per bowl, raising 100,000 NIS (over $25,000) to benefit Aleh Negev,[4] a rehabilitative village for young adults suffering from severe physical and cognitive disabilities. Major General (Res.) Doron Almog, Chairman of Aleh Negev was present to accept the donation and commended the residents, who had grown the lettuce and prepared the salad on the moshav. The volunteer effort to prepare the salad itself took all day and most of the residents, ranging from many of the original founders of the moshav to young children, participated .
See alsoWikimedia Commons has media related to: Salad
Part of the Meals seriesCommon mealsBreakfast • Brunch • Lunch • Tea •Dinner • SupperComponents & coursesAmuse-bouche • Appetizer • Entrée •Main course • Side dish • Salad • Drink• Dessert • Fruit • Cheese • Nuts •EntremetRelated conceptsFood • Eating • Cuisine • Etiquette •Buffet • BanquetReferences
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Celery grows to a height of 12 to 16 inches and is composed of leaf-topped stalks arranged in a conical shape that are joined at a common base. It is a biennial vegetable plant that belongs to the Umbelliferae family whose other members include carrots, fennel, parsley and dill. While most people associate celery with its prized stalks, the leaves, roots and seeds can also be used as a food and seasoning as well as a natural medicinal remedy.
This chart graphically details the %DV that a serving of Celery provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Celery can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Celery, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
- Health Benefits
- Description
- History
- How to Select and Store
- How to Enjoy
- Individual Concerns
- Nutritional Profile
- References
Rich in Vitamin CCelery is an excellent source of vitamin C, a vitamin that helps to support the immune system. Vitamin C-rich foods like celery may help reduce cold symptoms or severity of cold symptoms; over 20 scientific studies have concluded that vitamin C is a cold-fighter. Vitamin C also prevents the free radical damage that triggers the inflammatory cascade, and is therefore also associated with reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis. As free radicals can oxidize cholesterol and lead to plaques that may rupture causing heart attacks or stroke, vitamin C is beneficial to promoting cardiovascular health. Owing to the multitude of vitamin C's health benefits, it is not surprising that research has shown that consumption of vegetables and fruits high in this nutrient is associated with a reduced risk of death from all causes including heart disease, stroke and cancer.
Potential Blood Pressure BenefitsCelery's potential for reducing high blood pressure has long been recognized by Chinese medicine practitioners, and Western science researchers may have recently identified one reason why.
Celery contains active compounds called phthalides, which can help relax the muscles around arteries and allow those vessels to dilate. With more space inside the arteries, the blood can flow at a lower pressure. phthalides also reduce stress hormones, one of whose effects is to cause blood vessels to constrict. When researchers injected 3-n-butyl phthalide derived from celery into laboratory animals, the animals' blood pressure dropped 12 to 14 percent. Of course, injection of a celery extract into laboratory animals is very far from food consumption by humans, and the researchers participating in this as yet unpublished study cautioned against overindulging in celery until clinical trials could be conducted with food and humans. But the potential helpfulness of this already nourishing food in lowering blood pressure seems likely, and it doesn't hurt that celery ranks as a very good source of potassium and a good source of calcium and magnesium, because increased intake of these minerals has also been associated with reduced blood pressure.
Celery has a reputation among some persons as being a high-sodium vegetable, and blood pressure reduction is usually associated with low-sodium foods. So how do the benefits of phthalides compare with the risks of sodium in celery? There are approximately 100 milligrams of sodium in a full cup of chopped celery-that's about 2 stalk's worth. The U.S. Food and Drug Administration's Daily Value for sodium intake is 2,400 milligrams, the equivalent of about 24 cups, or 48 stalks of celery. Since two stalks of celery only provide about 4% of the sodium DV, most individuals would be able to include 2 or even more stalks of celery in a day's diet while keeping their total sodium intake below the DV by sticking with other low-sodium foods. The exact amount of celery needed to achieve the blood pressure lowering effects found in animals cannot be determined until clinical trials are conducted on humans using the food itself.
Cholesterol-lowering BenefitsIn studies of animals specially bred to have high cholesterol, celery's cholesterol-lowering activity has been demonstrated. In eight weeks, aqueous solutions of celery (like celery juice) fed to specially bred high cholesterol animals significantly lowered their total cholesterol by increasing bile acid secretion.
Diuretic ActivityThe seeds of celery's wild ancestors, which originated around the Mediterranean, were widely used as a diuretic. Today, we understand how celery, which is rich in both potassium and sodium, the minerals most important for regulating fluid balance, stimulates urine production, thus helping to rid the body of excess fluid.
Promote Optimal HealthCelery contains compounds called coumarins that help prevent free radicals from damaging cells, thus decreasing the mutations that increase the potential for cells to become cancerous. Coumarins also enhance the activity of certain white blood cells, immune defenders that target and eliminate potentially harmful cells, including cancer cells. In addition, compounds in celery calledacetylenics have been shown to stop the growth of tumor cells.
DescriptionCelery is a biennial vegetable (meaning it has a normal life cycle of two years) that belongs to the Umbelliferae family, whose other members include carrots, fennel, parsley and dill. While most people associate celery with its prized stalks, its leaves, roots and seeds are also used as a food and seasoning as well as a natural medicinal remedy.
Celery grows to a height of 12 to 16 inches and is composed of leaf-topped stalks arranged in a conical shape and joined at a common base. The stalks have a crunchy texture and a delicate, but mildly salty, taste. The stalks in the center are called the heart and are the most tender. In the United States, we are used to celery appearing in different shades of green, but in Europe they also enjoy a variety that is white in color. Like white asparagus, this type of celery is grown shaded from direct sunlight, so the production of its chlorophyll content, and hence its green color, are inhibited.
HistoryThe celery that we know today was derived from wild celery. While thought to have its origins in the Mediterranean regions of northern Africa and southern Europe, it was also native to areas extending east to the Himalayas. Wild celery differed a bit from its modern day counterpart in that it featured less stalks and more leaves.
Celery has a long and prestigious history of use, first as a medicine and then later as a food. The initial mention of the medicinal properties of celery leaves dates back to the 9th century B.C., when celery made an appearance in the Odyssey, the famous epic by the Greek poet, Homer. The Ancient Greeks used the leaves as laurels to decorate their renowned athletes, while the ancient Romans used it as a seasoning, a tradition that has carried through the centuries.
It was not until the Middle Ages that celery's use expanded beyond medicine and seasoning into consideration as a food. And while today, for most people thoughts of celery conjure up images of dips and crudité platters, eating this delicious crunchy vegetable raw did not really become popular until the 18th century in Europe. Celery was introduced in the United States early in the 19th century.
How to Select and StoreChoose celery that looks crisp and snaps easily when pulled apart. It should be relatively tight and compact and not have stalks that splay out. The leaves should be pale to bright green in color and free from yellow or brown patches. Sometimes celery can have a condition called "blackheart," which is caused by insects. To check for damage, separate the stalks and look for brown or black discoloration. In addition, evaluate the celery to ensure that it does not have a seedstem-the presence of a round stem in the place of the smaller tender stalks that should reside in the center of the celery. Celery with seedstems are often more bitter in flavor.
To store celery, place it in a sealed container or wrap it in a plastic bag or damp cloth and store it in the refrigerator. If you are storing cut or peeled celery, ensure that it is dry and free from water residue, as this can drain some of its nutrients. Freezing will make celery wilt and should be avoided unless you will be using it in a future cooked recipe.
How to EnjoyFor some of our favorite recipes, click Recipes.
Tips for preparing celery:To clean celery, cut off the base and leaves, then wash the leaves and stalks under running water. Cut the stalks into pieces of desired length. If the outside of the celery stalk has fibrous strings, remove them by making a thin cut into one end of the stalk and peeling away the fibers. Be sure to use the leaves-they contain the most vitamin C, calcium and potassium-but use them within a day or two as they do not store very well.
Celery should not be kept at room temperature for too long since, because of its high water content, it has a tendency to wilt quickly. If you have celery that has wilted, sprinkle it with a little water and place it in the refrigerator for several hours where it will regain its crispness.
A few quick serving ideas:Add chopped celery to your favorite tuna fish or chicken salad recipe.
Enjoy the delicious tradition of eating peanut butter on celery stalks.
Use celery leaves in salads.
Braise chopped celery, radicchio and onions and serve topped with walnuts and your favorite soft cheese.
Next time you are making fresh squeezed carrot juice give it a unique taste dimension by adding some celery to it.
Add celery leaves and sliced celery stalks to soups, stews, casseroles, and healthy stir fries.
Individual ConcernsCelery and Pesticide ResiduesVirtually all municipal drinking water in the United States contains pesticide residues, and with the exception of organic foods, so do the majority of foods in the U.S. food supply. Even though pesticides are present in food at very small trace levels, their negative impact on health is well documented. The liver's ability to process other toxins, the cells' ability to produce energy, and the nerves' ability to send messages can all be compromised by pesticide exposure. According to the Environmental Working Group's 2009 report "Shopper's Guide to Pesticides," celery is among the 12 foods on which pesticide residues have been most frequently found. Therefore, individuals wanting to avoid pesticide-associated health risks may want to avoid consumption of celery unless it is grown organically.
Nutritional ProfileCelery is an excellent source of vitamin C. It is a very good source of dietary fiber, potassium, folate, molybdenum, manganese and vitamin B6. Celery is also a good source of calcium, vitamin B1, vitamin B2, magnesium, vitamin A, phosphorus and iron.
Celery also contains approximately 35 milligrams of sodium per stalk, so salt-sensitive individuals can enjoy celery, but should keep track of this amount when monitoring daily sodium intake.
For an in-depth nutritional profile click here: Celery.
In-Depth Nutritional ProfileIn addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Celery is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. Introduction to Food Rating System ChartIn order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.Celery, raw
1.00 cup
120.00 grams
19.20 caloriesNutrientAmountDV
(%)Nutrient
DensityWorld's Healthiest
Foods Ratingvitamin K35.26 mcg44.141.3excellentvitamin C8.40 mg14.013.1excellentpotassium344.40 mg9.89.2very goodfolate33.60 mcg8.47.9very gooddietary fiber2.04 g8.27.7very goodmolybdenum6.00 mcg8.07.5very goodmanganese0.12 mg6.05.6very goodvitamin B6 (pyridoxine)0.10 mg5.04.7very goodcalcium48.00 mg4.84.5goodvitamin B1 (thiamin)0.06 mg4.03.8goodmagnesium13.20 mg3.33.1goodvitamin A160.80 IU3.23.0goodtryptophan0.01 g3.12.9goodphosphorus30.00 mg3.02.8goodvitamin B2 (riboflavin)0.05 mg2.92.8goodiron0.48 mg2.72.5goodWorld's Healthiest
Foods RatingRuleexcellentDV>=75%ORDensity>=7.6ANDDV>=10%very goodDV>=50%ORDensity>=3.4ANDDV>=5%goodDV>=25%ORDensity>=1.5ANDDV>=2.5%In-Depth Nutritional Profile for Celery
References
- Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986 1986. PMID:15210.
- Finkelstein E, Afek U, Gross E, et al. An outbreak of phytophotodermatitis due to celery. Int J Dermatol 1994 Feb;33(2):116-8 1994.
- Khaw KT, Bingham S, Welch A, et al. Relation between plasma ascorbic acid and mortality in men and women in EPIC-Norfolk prospective study: a prospective population study. European Prospective Investigation into Cancer and Nutrition. Lancet. 2001 Mar 3;357(9257):657-63 2001.
- Kurl S, Tuomainen TP, Laukkanen JA et al. Plasma vitamin C modifies the association between hypertension and risk of stroke. Stroke 2002 Jun;33(6):1568-73 2002.
- Tsi D, Tan BK. The mechanism underlying the hypocholesterolaemic activity of aqueous celery extract, its butanol and aqueous fractions in genetically hypercholesterolaemic RICO rats. Life Sci 2000 Jan 14;66(8):755-67 2000.
- Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988 1988. PMID:15220.
Celery
Scientific classificationKingdom:Plantae
(unranked):Angiosperms
(unranked):Eudicots
(unranked):Asterids
Order:Apiales
Family:Apiaceae
Genus:Apium
Species:A. graveolens
Binomial nameApium graveolens
L.Celery, raw
Nutritional value per 100 g (3.5 oz)Energy 10 kcal 60 kJCarbohydrates 3 g- Sugars 2 g- Dietary fibre 1.6 g Fat0.2 gProtein0.7 gWater95 gVitamin C 3 mg5%Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
See also: Vallisneria americana
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.
Contents[hide]
- 1 Taxonomy
- 2 Uses
- 3 Allergies
- 4 History
- 5 Cultivation
- 6 Harvesting and storage
- 7 See also
- 8 References
- 9 External links
The closely related Apium bermejoi from the island of Minorca is one of the rarest plants in Europe, with fewer than 100 individuals left.[2]
UsesApium graveolens is used around the world as a vegetable, either for the crisp petiole (leaf stalk) or the fleshy taproot.
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. Celery is an important ingredient in Indian cuisines including in Indian Curry[citation needed].
Celery is widely eaten by guinea pigs, dogs, horses, birds, squirrels, and small rodents.
Medicine
Celery seeds
Cross-section of a Pascal celery rib.
The use of celery seed in pills for relieving pain was described by Aulus Cornelius Celsus ca. 30 AD.[3] Celery seeds contain a compound called 3-N-butyl-phthalide that has been demonstrated to lower blood pressure in rats.
NutritionCelery is valuable in weight-loss diets, where it provides low-calorie dietary fiber bulk. Celery contains androstenone.[4] Bergapten in the seeds can increase photosensitivity, so the use of essential oil externally in bright sunshine should be avoided. The oil and large doses of seeds should be avoided during pregnancy: they can act as a uterine stimulant. Seeds intended for cultivation are not suitable for eating as they are often treated with fungicides. There is a common belief that celery is so difficult for humans to digest, that it has negative calories because human digestion burns more calories than can be extracted.[5] Celery seeds are also a great source of calcium, and are regarded as a good alternative to animal products.[6]
AllergiesCelery is amongst 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.[7] 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.[8] In the European Union, foods that contain or may contain celery, even in trace amounts, have to be clearly marked as such.
HistoryDaniel Zohary and Maria Hopf[9] note that celery leaves and inflorescences were part of the garlands found in the tomb of pharaohTutankhamun (died 1323 BC), and celery mericarps dated to the 7th century BC were recovered in the Heraion of Samos. However, they note "since A. graveolens grows wild in these areas it is hard to decide whether these remains represent wild or cultivated forms." Only by classical times is it certain that celery was cultivated.
M. Fragiska mentions an archeological find of celery dating to the 9th century BC, at Kastanas; however, the literary evidence forancient Greece is far more abundant. In Homer's Iliad, the horses of the Myrmidons graze on wild celery that grows in the marshes ofTroy, and in Odyssey there is mention of the meadows of violet and wild celery surrounding the cave of Calypso.[10]
Cultural depictionsA chthonian symbol among the ancient Greeks, celery was said to have sprouted from the blood of Kadmilos, father of the Cabeiri, chthonian divinities celebrated in Samothrace, Lemnos and Thebes. The spicy odour and dark leaf colour encouraged this association with the cult of death. In classical Greece celery leaves were used as garlands for the dead, and the wreaths of the winners at the Isthmian Games were first made of celery before being replaced by crowns made of pine. According to Pliny the Elder[11] in Achaea the garland worn by the winners of the sacred Nemean Games was also made of celery.[10]
The name celery retraces the plant's route of successive adoption in European cooking, as the English celery (1664) is derived from the French céleri coming from the Lombard term, seleri, from the Latin selinon, borrowed from Greek.[12] Celery's Mediterranean origins are still commemorated in the French expression céleri d'Italie.
Celery's surprisingly late arrival in the English kitchen is an end-product of the long tradition of seed selection needed to reduce the sap's bitterness and increase its sugars. By 1699 John Evelyn could recommend it in his Acetaria. A Discourse of Sallets: "Sellery, apium Italicum, (and of the Petroseline Family) was formerly a stranger with us (nor very long since in Italy) is an hot and more generous sort of Macedonian Persley or Smallage...and for its high and grateful Taste is ever plac'd in the middle of the Grand Sallet, at our Great Mens tables, and Praetors feasts, as the Grace of the whole Board".
CultivationApium 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.
In North America, commercial production of celery is dominated by the varieties called Pascal celery.[13] Gardeners can grow a range of cultivars, many of which differ little from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red; the white cultivars being generally the best flavoured, and the most crisp and tender.
The wild form of celery is known as smallage. It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, earthy taste, and a distinctive smell. The stalks are not usually eaten (except in soups or stews in French cuisine), but the leaves may be used in salads, and its seeds are those sold as a spice.[14] With cultivation and blanching, the stalks lose their acidic qualities and assume the mild, sweetish, aromatic taste particular to celery as a salad plant.
The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and after one or two thinnings out and transplantings they are, on attaining a height of 15–20 cm, planted out in deep trenches for convenience of blanching, which is affected by earthing up to exclude light from the stems.
In the past, celery was grown as a vegetable for winter and early spring; it was perceived as a cleansing tonic, welcomed to counter the salt-sickness of a winter diet. By the 19th century the season for celery had been extended, to last from the beginning of September to late in April.[15]
Harvesting and storageHarvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. Petioles and leaves are removed and harvested celery are packed by size and quality (determined by color, shape, straightness and thickness of petiole, stalk and midrib length and absence of disease, cracks, splits, insect damage and rot). Under optimal conditions, celery can be stored for up to seven weeks between 0 to 2°C (32 to 36°F). Inner stalks may continue growing if kept at temperatures above 0°C (32°F). Freshly-cut petioles of celery are prone to decay, which can be prevented or reduced through the use of sharp blades during processing, gentle handling, and proper sanitation.[16]
See alsoReferences
- ^ (Latin) Linnaeus, C (1753). Species Plantarum: Tomus I. Holmiae. (Laurentii Salvii)..
- ^ IUCN Redlist: Apium bermejo.
- ^ Celsus, de Medicina, Thayer translation [1]
- ^ Teng CM, Lee LG, Ko SN, et al., (1985) "Inhibition of platelet aggregation by apigenin from Apium graveolens". Asia Pacific Journal of Pharmacology 3:85
- ^ snopes.com: Celery and Negative Calories
- ^ Calcium sources
- ^ Celestin J, Heiner DC. West J, "Allergy and Immunology: Food-Induced Anaphylaxis". Western Journal of Medicine 158.6 (June 1993): 610-611.
- ^ Bublin M, Radauer C, Wilson IBH, Kraft D, Scheiner O, Breiteneder H and Hoffmann-Sommergruber K Cross-reactive N-glycans of Api g 5, a high molecular weight glycoprotein allergen from celery, are required for immunoglobulin E binding and activation of effector cells from allergic patients The FASEB Journal. 2003;17:1697-1699.
- ^ D. Zohary and M. Hopf, Domestication of Plants in the Old World, (3rd ed. 2000) p.202.
- ^ a b Fragiska, M. (2005). "Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity". Environmental Archaeology10 (1): 73-82.
- ^ Pliny, Natural History XIX.46.
- ^ OED, s.v. "Celery".
- ^ R.L. de Vilmorin (1950) Pascal celery and its origin Journal of the New York Botanical Garden 51 pp 39-41.
- ^ "Smallage". Practically Edible: The World's Biggest Food Encyclopedia.http://www.practicallyedible.com/edible.nsf/pages/smallage. Retrieved 2009-05-03.
- ^ William Robinson and W. P. Thomson, The Vegetable Garden (3rd ed., 1920), p. 227.
- ^ Cantwell, M; Suslow, T. (2002-06-10). "Celery: Recommendations for Maintaining Postharvest Quality". Post-harvest technology research and information center. http://postharvest.ucdavis.edu/Produce/ProduceFacts/Veg/celery.shtml. Retrieved 2008-03-04.
SaladsFor Healthy Recipes click here http://www.sparkrecipes.com/
Contents from Wikipedia encyclopedia
Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.[1] They include a mixture of cold or hot foods, often including raw vegetables and/or fruits.
Green salads include leaf lettuce and vegetables with a dressing. Other salads are based on pasta, noodles, or gelatin. Most salads are traditionally served cold, although some, such as German potato salad, are served hot.
The word "salad" comes from the French salade of the same meaning, which in turn is from the Latin salata, "salty", from sal, "salt", (See also sauce, salsa, sausage). Vegetables seasoned with brine was a popular Roman dish.[2] The terminology "salad days", meaning a "time of youthful inexperience" (on notion of "green"), is first recorded by Shakespeare in 1606, while the use of salad barfirst appeared in American English in 1976.[2]
Green salads including leaf lettuces are generally served with a dressing, as well as various toppings such as nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, eggs, or whole grains. Salad is often served as an appetizer before a larger meal, but can also be a side dish, or a main course.
HistoryThe diarist John Evelyn wrote a book on salads, Acetaria: A Discourse on Sallets (1699), that describes the new salad greens like "sellery" (celery), coming out of Italy and the Netherlands. Recently, salads have been sold commercially in supermarkets for those who do not have time to prepare a home-made salad, at restaurants (restaurants will often have a "Salad Bar" laid out with salad-making ingredients, which the customer will use to put together their salad) and at fast-food chains specialising in health food. Fast-food chains such as McDonald's and KFC, that typically sell "junk food" such as hamburgers, fries, and fried chicken, have begun selling packaged salads to appeal to the health-conscious.
Green salad
Enlarge
A Green Salad
The "green salad" or "garden salad" is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to their low caloric density, green salads are a common diet food. The salad leaves are cut or torn into bite-sized fragments and tossed together (called a tossed salad), or may be placed in a predetermined arrangement.
Other common vegetable additions in a green salad include cucumbers, peppers, mushrooms, onions, spring onions, red onions,avocado, carrots, celery, and radishes. Other ingredients, such as tomatoes, pasta, olive, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, cooked potatoes, rice, sweet corn, green beans, black beans, croutons, cheeses, meat (e.g. bacon,chicken), or fish (e.g. tuna, shrimp), are sometimes added to salads.
DressingsThe concept of salad dressing varies across cultures. There are many commonly used salad dressings in North America. Traditional dressings in southern Europe are vinaigrettes, while mayonnaise is predominant in eastern European countries and Russia. In Denmark, dressings are often based on crème fraîche. In China, where Western salad is a recent adoption from Western cuisine, the term salad dressing refers to mayonnaise or mayonnaise-based dressings. Many light edible oils are used as salad dressings, including olive oil, corn oil, soybean oil, safflower oil, etc.
- Balsamic vinegar
- Caesar dressing
- Blue cheese dressing
- Louis dressing
- Ranch dressing
- Russian dressing
- Honey Dijon
- Thousand Island dressing
- French dressing
- Italian dressing
- Vinaigrette
- Wafu dressing
- Tahini
- Hummus
Entree saladsEntree salads or "dinner salads"[3] may contain grilled or fried chicken pieces, seafood such as grilled or fried shrimp or a fish steak such as tuna, mahi-mahi, or salmon. Sliced steak, such as sirloin or skirt, can be placed upon the salad. Caesar salad, Chef salad,Cobb salad, Greek salad and Michigan salad are types of dinner salad.
Barbecue and picnic salads
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American-style potato salad with egg and mayonnaise
Pasta salads, potato salads, and egg salads are often served at barbecues and picnics. These salads can be made ahead of time and refrigerated. [3]
Fruit saladsFruit salads are made of fruit, and include the fruit cocktail that can be made fresh or from canned fruit.[3]
Dessert saladsDessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin and/or whipped cream(oftentimes with the brand products Jell-O and / or Cool Whip); e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert salads include snickers salad, glorified rice, and cookie salad popular in parts of the Midwestern United States andMinnesota.[3]
Types of salad
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Sesame noodle salad
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Fruit salad
Salads that include ingredients other than fresh vegetables are:
- Bean salad
- Broccoli slaw
- Caprese salad
- Chef salad
- Chicken salad
- Chinese chicken salad
- Coleslaw
- Congealed salad
- Cookie salad
- Crab Louie salad
- Egg salad
- Eggplant salad
- Fattoush
- Fruit salad
- Greek salad
- Ham salad
- Israeli salad
- Larb
- Niçoise salad
- Panzanella
- Pasta salad
- Potato salad
- Russian salad
- Salmagundi
- Seven-layer salad
- Shopska salad
- Somen salad
- Som tam
- Gado-gado
- Tabouli
- Taco salad
- Tuna salad
- Waldorf salad
- Watergate salad
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Largest lettuce salad in the world.
The moshav (settlement) of Sde Warburg holds the Guinness World Record for the largest lettuce salad, weighing 10,260 kg. The event, held on 10 November 2007 , was part of the 70th anniversary celebration of the founding of the moshav. The salad was sold to participants and onlookers alike for 10 NIS per bowl, raising 100,000 NIS (over $25,000) to benefit Aleh Negev,[4] a rehabilitative village for young adults suffering from severe physical and cognitive disabilities. Major General (Res.) Doron Almog, Chairman of Aleh Negev was present to accept the donation and commended the residents, who had grown the lettuce and prepared the salad on the moshav. The volunteer effort to prepare the salad itself took all day and most of the residents, ranging from many of the original founders of the moshav to young children, participated .
See alsoWikimedia Commons has media related to: Salad
Part of the Meals seriesCommon mealsBreakfast • Brunch • Lunch • Tea •Dinner • SupperComponents & coursesAmuse-bouche • Appetizer • Entrée •Main course • Side dish • Salad • Drink• Dessert • Fruit • Cheese • Nuts •EntremetRelated conceptsFood • Eating • Cuisine • Etiquette •Buffet • BanquetReferences
- ^ Encyclopedia Britanica
- ^ a b Harper, Douglas. "salad". Online Etymology Dictionary. http://www.etymonline.com/index.php?term=salad.
- ^ a b c d Melissa Barlow, Stephanie Ashcraft Things to Do with a Salad: One Hundred One Things to Do With a Salad Gibbs Smith, 2006 ISBN 1423600134, 9781423600138 128 pages page 7 [1]