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15 Amazing Facts About Celery

Celery is a common plant that many grow in their backyards, and its stems can be purchased at many supermarkets. What interesting things can you learn about celery?

  1. Celery is classified as a “negative calorie” plant. How can this be? The fact is that the calorie content of celery is only 19 kcal per 100 grams. And the body spends about 25 kcal for processing these 100 grams of celery, so it turns out – I ate celery – I spent calories. Therefore, celery is a favorite plant for everyone who wants to become slim, even there is such a diet – celery.
  2. Celery contains unique polysaccharides that have pronounced anti-inflammatory properties. Therefore, people who consume celery regularly are less likely to get colds and infectious diseases.
  3. Celery gives not only slimness, but also youth, as it contains a large amount of active antioxidants that protect all cells of the body from damage. This slows down aging and prevents the development of neoplasms.
  4. The nutrients in celery are retained if steamed for 10 minutes. If you boil or fry, even for a shorter time, the concentration of nutrients drops by half.
  5. Fresh celery retains its properties for about a week after harvest, then its benefits diminish. If you chopped celery, then you need to consume it within half an hour, then the taste will remain, and the benefits will disappear.
  6. Some researchers believe that the love drink prepared for Tristan and Isolde consisted of 100 grams of celery juice, 50 grams of apple juice and 50 grams of pear juice. The components are simple and affordable, and how effective is easy to test for yourself.
  7. Celery, due to the pectins contained in it, helps to quickly get rid of toxins, harmful substances that have entered the human body as a result of infection, radiation, smoking, alcohol and drugs.
  8. The quality of stalked celery is quite simple to determine: you need to break the stalk. If this action is accompanied by a bright crunch, the celery is of high quality, if there is no crunch, it is of poor quality.
  9. Celery grows on all continents except Antarctica, of course. And even there it, in principle, can be grown in pots.
  10. How would you react if you were awarded a celery wreath? But the ancient Greeks were happy. It was the celery wreath that was awarded to the winner of the Nemean Games.
  11. Celery is divided into leaf, petiole and root, depending on the selection, which implies obtaining more pronounced qualities of a certain part of the plant.
  12. Since ancient times, healers have recommended weakened people take a tablespoon of celery juice mixed with a teaspoon of honey. This increased physical strength and immunity. Even now, many consider the honey-celery mixture to be the best vitamin complex.
  13. Celery has its own capital. Remember the address: USA, Colorado, the city of Arvada.
  14. Celery, which acts as an aphrodisiac for both women and men, still has a greater influence on men, as it has the ability to enhance potency. Casanova is said to have consumed celery dishes on a daily basis so as not to disappoint his fans. And the famous courtesan Madame de Pompadour, who was the mistress of King Louis XV himself, always regaled him with celery soup and drank celery juice prepared with her own hands, so that the king would experience the most vivid feelings of “close relationship” with her.
  15. Chinese healers use celery as a remedy for high blood pressure. Nowadays, nutritionists confirm: celery is very useful for people suffering from hypertension. In addition to antihypertensive properties, celery also normalizes blood cholesterol levels, which is very useful not only for hypertensive patients.
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20 Amazing Facts About Pumpkins

The pumpkin plant is very important for agriculture. It is used for food, some of its varieties are grown as animal feed, and representatives of certain nations make a variety of things from pumpkins, sometimes very unusual. These fruits are very diverse, and they readily take root in a wide variety of conditions, demonstrating powerful abilities for survival.

  1. The world’s largest pumpkin is gigantic. The record weight specimen was grown in Belgium, and its weight was more than a ton – 1190 kg.
  2. In South America, the Indians cultivated pumpkins long before the arrival of the Europeans.
  3. These plants are both annual and perennial. There are only about 100 species of annuals.
  4. From the point of view of botany, pumpkin, like watermelon, belongs to berries.
  5. Soups, pastries, and many other dishes are made from pumpkin in different countries.
  6. In total, there are now about 800 varieties of this plant in the world, but only a quarter of them can be eaten.
  7. Modern pumpkins appeared on Earth very recently, about 7000 years ago. Most likely, they were bred by the first breeders from among the ancient people.
  8. The homeland of the pumpkin is Mexico. Since then, this plant has spread throughout the world.
  9. Due to the high content of vitamins A and E, regular consumption of pumpkin in food slows down the aging process.
  10. Vitamin T in pumpkins helps the body absorb heavy foods more easily.
  11. The iron content of pumpkin pulp is higher than that of any other vegetable.
  12. On average, pumpkin is 90% water. The exact value depends on the plant variety.
  13. In Germany, in the city of Ludwigsburg, a pumpkin festival is held every autumn.
  14. Zucchini, cucumbers, and watermelons are botanically related to pumpkin plants.
  15. Since ancient times, the Irish have carved lanterns for the Samhain holiday, which became the prototype of Halloween, from rutabagas. In the United States, their descendants decided that pumpkin was easier to carve because of its softness.
  16. French explorer Jacques Cartier, the first among Europeans to discover pumpkins, mistook them for giant watermelons.
  17. The flowers of some types of pumpkins are quite edible.
  18. In ancient times, many healers believed that pumpkin helped with snake bites. In fact, this is not the case.
  19. Fresh pumpkin juice is a natural sleep aid.
  20. Pumpkin seeds are very useful, and the seeds of a fully ripe pumpkin are an order of magnitude more useful than seeds of a young one.
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9 Amazing Facts About Savoy Cabbages

Savoy cabbage is a vegetable crop that belongs to the Cruciferous family of the cabbage genus. The wild-growing ancestor has not yet been established, although there is a theory that the first wild-growing species were found in Colchis, on the territory of modern Georgia. The first to cultivate the Savoy variety were the peasants of the Italian county of Savoy, therefore the culture received such a name. Heads of cabbage are similar to white cabbage, but the corrugated dark green leaves do not have coarse veins, are softer in taste, and sweeter. In its raw form, the variety is widely used by culinary specialists in the USA and Western Europe.

  1. Savoy cabbage has 2 times more protein than white cabbage.
  2. New varieties of this vegetable crop can withstand frosts down to -15 degrees.
  3. Savoy cabbage juice boosts immunity and has been used successfully to fight obesity.
  4. Savoy cabbage is relatively high in protein and low in dietary fiber, so it is recommended to include it in the diet with increased stress.
  5. In Europe, they appreciated the beneficial properties of Savoy cabbage – its rich vitamin and mineral composition. They try to include it in the daily menu during the epidemic season and during rehabilitation after diseases that caused the depletion of the body.
  6. With elevated progesterone levels and heavy menstruation, savoy cabbage salads should be included in the diet up to 4-5 times a week.
  7. Savoy cabbage is very beneficial for men. It prevents the development of prostatitis, increases libido, and restores sexual function.
  8. Savoy cabbage is easy to digest, so it is recommended to include it in the diet of young children, the elderly, and pregnant women. The vegetable contains folic acid, which stimulates the production of enzymes for carbon metabolism and is involved in the formation of new cells.
  9. Savoy cabbage should not be added to the diet after operations on the abdominal cavity and chest area. An increase in the amount of intestinal gases causes spastic contractions of the intestines, an increase in intra-abdominal pressure, which can provoke a discrepancy of the postoperative sutures.
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17 Amazing Facts About Arugulas

Arugula – salad greens, known since ancient times and having a pleasantly tart, mustard-nutty taste. Other names for arugula are indau, eruka, taramira, mustard grass, rocket salad, arugula, caterpillar.

Fresh arugula
  1. Arugula has been used since ancient times as an aphrodisiac that helps to increase male potency.
  2. Arugula oil has whitening properties and is effectively used to remove freckles and age spots.
  3. Queen Elizabeth I of England had a weakness for arugula, so this herb was served daily to her table.
  4. Arugula oil can be used for canning vegetables, to improve the taste and aroma of preparations for the winter.
  5. Arugula grows well in the beds, giving a quick harvest. During the year, it can be sown 2-3 times, thereby providing itself with constantly fresh leaves. It grows easily in pots on the windowsill.
  6. Arugula is a dietary product, its uniqueness lies in the fact that, due to its high fiber content, it is able to quickly saturate, while due to its low carbohydrate content, it contains few calories, and therefore is an indispensable product for those who control their weight.
  7. 100 g of arugula contains almost a daily requirement of vitamin K, which contributes to increased blood clotting and rapid wound healing.
  8. Arugula – a faithful assistant to women, contributing to their beauty – makes hair thick and shiny, nails – strong and elastic, skin – smooth and fresh.
  9. Arugula tends to accumulate radioactive strontium, so it is important that the greens are grown in an environmentally friendly place.
  10. Arugula is traditionally used in the preparation of Mediterranean cuisine, especially Italian.
  11. When cooking, it is not customary to cut arugula with a knife, they lay it by tearing it with hands, and small leaves are whole.
  12. It is added to salads, pizza, pasta, cottage cheese, meat and legumes, risotto, pesto sauce.
  13. Do not expose arugula to prolonged heat treatment; add it shortly before the end of cooking or just before serving.
  14. In the refrigerator, arugula stays fresh for up to 6 days.
  15. Arugula greens do not tolerate heavy mayonnaise dressings. The best solution is olive oil, lemon juice, honey mustard sauce, balsamic vinegar.
  16. Arugula goes well with avocado, shrimp, squid, fish, garlic, cherry tomatoes, and other vegetables and herbs.
  17. The exquisite taste of arugula is emphasized by delicate varieties of cheese: ricotta, feta, mozzarella, mascarpone, parmesan.
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10 Amazing Facts About Sorrel Leaves

Do not pass sorrel through a meat grinder – this leads to the destruction of vitamin C. In cooking, sorrel is used as a filling for pies, soups, salads are prepared with it. What do you know about sorrel leaves?

  1. Sorrel is called “Rumex” in Latin.
  2. For a long time, in some countries, sorrel was considered exclusively a weed, while in others this plant has long been successfully eaten.
  3. The people often called sorrel “wild beet” or “meadow apple”.
  4. The French proclaimed sorrel as one of their national vegetables. The second they consider carrots.
  5. There are over 150 species of this plant, but not all of them are edible. Many of them are just weeds and nothing more.
  6. Sorrel leaves contain mineral salts, proteins, calcium, magnesium, potassium, vitamins, citric, and malic acid. Sorrel should not be minced – this leads to the destruction of vitamin C.
  7. In cooking, sorrel is used as a filling for pies, soups, and salads are prepared with it. There are many recipes where sorrel is the main ingredient.
  8. In France, they make mashed sorrel with the addition of sweet mustard, and they also use sorrel to make the famous French herb soup.
  9. In England, the popular “green sauce” – sorrel puree with sugar and vinegar, which is served with cold boiled veal.
  10. In Greece, national “green” soups are prepared from sorrel leaves, dandelion leaves, young nettle, and soft sheep’s cheese.

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19 Amazing Facts About Beans

The legume family is very diverse, and its representatives grow all over the earth. Due to the peculiarity of the fruit, trees, and herbs, shrubs and vines are classified as legumes. Legumes are not only very widespread but also very useful. Perhaps only cereals are more important for human nutrition. Beans are relatively inexpensive, unpretentious, nutritious, and have a host of other health benefits. Here are some of the known and not so many things about beans:

  1. From a botanical point of view, legumes are very diverse. Among the 1,700 species, there are both herbaceous and trees over 80 m high.
  2. The largest bean is produced by Entada climbing, its fruits grow up to one and a half meters in length.
  3. All beans are covered with a very strong transparent shell. It is so effective that it allows the beans to survive the toughest conditions. For example, scientists have successfully sprouted a 10,000 year old bean found in the Arctic.
  4. Beans have an almost perfect combination of protein and fat. Therefore, eating beans instead of meat is really healthy. Moreover, the normal daily dose of beans is only about 150 g.
  5. Beans are three times as high as potatoes and six times as many as corn. There is a variety of lentils, the fruits of which contain 60% protein. At the same time, on average, legumes contain 25 – 30% proteins.
  6. Beans are rich in vitamins and other nutrients. They contain calcium, magnesium, potassium, manganese and a number of acids.
  7. Food containing beans actively removes salts of heavy metals from the human body, so it simply needs to be consumed by residents of industrial regions.
  8. Beans contain toxins, so you should not overuse beans, as, indeed, any other food. Most of the toxins are eliminated by steeping and boiling. Beans should be discarded for problems with the pancreas, inflammation in the gastrointestinal tract, gout, nephritis and circulatory failure.
  9. The homeland of beans is the Mediterranean. The Egyptians ate them 5,000 years ago. And already the ancient Romans knew that beans are good for health and were highly revered. The beans were also known and appreciated in Indian America.
  10. A peanut is not a nut at all, but a bean. China is the world leader in the production of peanuts, and almost all of the cultivated peanuts are consumed in the country. China produces about 40% of the world’s peanuts, and is not among the top five in terms of export share.
  11. In European countries, the flour from which bread is baked often contains a small (up to 1%) proportion of bean flour. Moreover, in different countries, bean flour is added for different reasons: in France, in order to improve the appearance of bakery products, in Spain – to increase the calorie content of bread.
  12. Especially for the British Navy, a variety of beans was bred, which was named so – Navy bean, that is, naval bean. In general, in many Western armies, beans form the basis of the soldier’s diet.
  13. The value of beans was first widely appreciated by Americans during the Great Depression – beans helped millions of Americans survive. Since then, canned beans have been considered food for the poor in the United States.
  14. Beans actually contribute to increased gas production in the human gastrointestinal tract. However, this action is easily neutralized by onions, dill, parsley, carrots or orange juice. But with fresh fruit, beans are not worth eating.
  15. Acids and salt slow down the digestion of the beans. Therefore, add spices and salt to a dish with beans only after the beans are fully cooked.
  16. In Mexico, there is a shrub that produces jumping beans. The moth larva inside makes them jump. The larva eats away the pod core and can move in it, “running away” from heat and light.
  17. Cocoa is also a bean. Rather, the cocoa powder, from which the popular drink is made, is obtained from the beans of the chocolate tree. The cocoa bean is not at all like a pod in shape, it rather resembles a rugby ball.
  18. Beans are not only nutritionally valuable. If the land on which other crops grow has to be fertilized, the legumes themselves produce fertilizers as they grow. Bacteria, which receive nitrogen from the atmospheric air, settle on the roots of legumes. Accordingly, the tops and roots of legumes are an excellent fertilizer.
  19. Acacia, which is very common in middle and southern latitudes, is also a legume. The tree also enriches the soil with nitrogen, like its garden cousins. And from an average size of acacia during the flowering period, beekeepers receive about 8 liters of honey.
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12 Amazing Facts About Bell Peppers

Loved by everyone for the variety of shapes, colors, tastes. Quite cute and desirable on the dinner table, both raw and cooked.

  1. Sweet peppers are loved by many people from different countries, and this is not surprising, since pepper gives a special taste to dishes. This vegetable is especially appreciated by gourmets, almost all dishes contain sweet peppers.
  2. Pepper is considered an annual herb of the nightshade family. Many summer residents grow it on their plots and successfully reap a huge harvest.
  3. The fruit of the pepper is hollow and has a huge number of small seeds, the color of the pepper is very different: red, yellow, orange, and green.
  4. In some tropical regions of America, pepper is found in the wild, which is why America is the birthplace of sweet pepper. There are four types of sweet pepper in total: Peruvian, pubescent, Mexican, and Colombian.
  5. Bell peppers contain a huge amount of ascorbic acid, the pulp of red pepper contains a lot of vitamin C, in comparison with lemon it is much more in pepper than in citrus. It is enough for a person to eat half a pepper pod without seeds to replenish the supply of vitamin C for a day. But, unfortunately, during heat treatment, vitamin C is completely destroyed, therefore, it is advisable to use sweet peppers fresh.
  6. Pepper is also rich in vitamins B, P, and PP, carotene. Among the mineral salts in the composition of sweet pepper can be found sodium, potassium, magnesium, phosphorus, iron, sulfur, iodine, fluorine, etc.
  7. A substance called capsaicin, which is found in peppers, increases appetite. The juice is made from sweet pepper and, together with carrot juice, it perfectly quenches thirst and helps to cope with eye fatigue, increases hair growth, and strengthens nails.
  8. Carotene helps people cope with depression, insomnia, and memory impairment. Sweet peppers are also useful for people who suffer from diabetes.
  9. And ascorbic acid in combination with vitamin P perfectly strengthens blood vessels. Pepper is especially helpful for anemia, which has begun to occur in many people.
  10. Do not forget that with low immunity in spring and autumn, pepper is especially important in the diet. Also, regular consumption of pepper improves gastric motility and soothes the nerves.
  11. Red bell peppers are high in lycopene, which inhibits the formation of cancer cells.
  12. Bell peppers are considered a low-calorie vegetable, so with proper nutrition, people who are overweight can count on them.
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12 Amazing Facts About Dills

Dill is good fresh too, especially when added to soup, salad, or stir-fry, but it retains much of its flavor as a dried seasoning. What do you know about Dill?

  1. The ancient Egyptians used dill as a medicinal plant, as evidenced by manuscripts discovered by archaeologists – dill decoction was used as a remedy for headaches.
  2. In ancient Rome very often the winners of various competitions were presented with dill wreaths.
  3. In the Middle Ages, many peoples believed that dill protects against witchcraft. Bunches of dill were hung throughout the house so that its smell drives away evil spirits.
  4. During archaeological excavations of Roman ruins in the UK, fossilized remains of dill were discovered.
  5. A description of the effect of dill seeds and their leaves on various human organs was given in his work “Canon of Medicine” by the world-famous Persian scientist Avicenna, who lived from 980 to 1037.
  6. Botanists admire this plant for its thin and at the same time surprisingly strong structure – even a very strong wind cannot break the stems of dill.
  7. The smell of dill repels most insects.
  8. The essential oil contained in its stem, leaves, and seeds gives this plant a special aroma.
  9. The ancient Greek physician Hippocrates, in his treatises, considered the benefits of dill as a medicinal plant.
  10. Dill seeds remain viable for up to 10 years if you follow the storage conditions.
  11. Dill extracts are used as raw materials for the production of perfumery and cosmetics and are also included in creams, toothpaste, and colognes.
  12. It has been scientifically proven that eating dill improves metabolic processes in the body.
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11 Amazing Facts About Rhubarbs

Rhubarb is a genus of perennial herbaceous plants of the Buckwheat family. These are very large herbs with powerful, woody, branched rhizomes. Aerial stems are annual, thick, straight, hollow, and sometimes slightly furrowed. How much do you know about Rhubarb?

  1. The stem ends with a large paniculate inflorescence. The peduncle is long – up to 2 m.
  2. The flowers are small, mostly white or greenish, rarely pink or blood-red, forming a paniculate or spike-shaped inflorescence. They are bisexual or, due to underdevelopment, are unisexual.
  3. The fruit is a triangular narrow or wide-winged nut.
  4. The plant is absolutely not demanding on illumination and can grow even in conditions of strong shading. But it gives an early and large harvest in well-lit areas.
  5. Rhubarb is a cold and frost-resistant plant that can withstand temperatures as low as -30 ° C. He is not at all afraid of spring frosts.
  6. Propagated by seeds; in culture – by dividing an adult plant so that each part of the root has a bud; the second method produces larger leaves rather.
  7. Rhubarb seeds germinate at a temperature of 2-3 ° C, and a moderate temperature of 18-20 ° C is comfortable for it.
  8. The homeland of garden rhubarb is Central China, where it has been cultivated since time immemorial: in herbalists, it is described in 27 centuries BC.
  9. Widely distributed in Asia from Siberia to the Himalayan mountains and Israel, grown in Europe.
  10. Only the stem of the rhubarb is edible, the root and leaves are considered poisonous.
  11. Peeled and cut rhubarb stalks are an excellent substitute for apples when making charlotte.
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16 Amazing Facts About Leaf Salads

Lettuce is a cold-resistant and early maturing vegetable. It is grown in the open field and in the greenhouse as an independent crop and as a planting compactor. The crop is harvested 2-3 times a year, the selective harvesting method is often used.

  1. Lettuce, also known as lettuce, is a leafy green vegetable widely grown in the world. There are about 100 varieties of lettuce.
  2. Sowing lettuce leaves were eaten by the inhabitants of Ancient Rome, Ancient Egypt, Ancient Greece.
  3. For a very long time, lettuce was grown to make oil from its seeds.
  4. The French were the first in Europe to add lettuce to salads. That is why the word “salad” was added to the name of the vegetable.
  5. These greens can be grown in any season. She is unpretentious and feels great in the fresh air, in a greenhouse or greenhouse.
  6. Salad is a dietary product that fills the body with biologically active substances without loading it with additional ballast. It is an irreplaceable product in the diet of lactating women, children, the elderly, and people with a sedentary lifestyle.
  7. Salad is included in the children’s diet starting from 2 years old. The beneficial substances of lettuce are building material for bone tissue, have a beneficial effect on the growth and development of the child’s body.
  8. In lactating women, the vegetable enhances the production of breast milk.
  9. In the elderly, the addition of lettuce leaves to the diet helps preserve the functions of the brain and teeth and prevents the appearance of edema.
  10. Often, lettuce greens are eaten raw. Tear it apart with your hands – so the salad does not lose its beneficial properties.
  11. Lettuce leaves differ in a slightly bland taste, generally do not contain any bitterness or sourness, wonderfully in harmony with eggs, tomatoes, cucumbers, bell peppers, nuts, and cheese.
  12. Lettuce is added to appetizers, sandwiches, burgers, salads, spicy dressings, and cream soups. Various fillings are wrapped in blanched leaves and stuffed cabbage is prepared. Ready-made meat, poultry, fish dishes are decorated with fresh leaves.
  13. 5000 years ago, people extracted oil from lettuce seeds. And in ancient times, they began to use leaves. So the vegetable salad got its name – salad, which means “salted grass” from Latin.
  14. In Germany, for a long time, professional chefs used only their hands to stir the salad, so that the taste of the dish would not deteriorate from contact with metal objects.
  15. Eating lettuce in the evening ensures sound sleep, and in the daytime – good appetite.
  16. To make the skin soft and silky, you can take a bath with salad. To do this, put more green leaves in warm water with a temperature of about +35 ° C. The procedure lasts 15 minutes.

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