Health & Nutrition Facts in Japanese Food 6: Celery

As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste.
I do not intend to delve into counselling or consulting, but only to offer some knowledge about the good sides of Japanese foods and drinks. I will not extoll on its possible lacks and negative aspects. After all, the Japanese are not the longest-living people in the world for no reason!
I will also offr at least one nutritious or healthy recipe at the end of each posting.

Health & Nutrition Facts in Japanese Food 6: Celery/セロリー

Celery in Shizuoka Prefecture is a major vegetable as our Prefecture produces no less than half of the total National crop!

It is much appreciated in Japan for many reasons.
They love it raw for its crunchy and juicy bite with plenty of flavour.
It is known to be a very healthy vegetable and also possess a calming influence on quick-tempered or stressed people.

The Japanese are also very fond of its “cousin”, the white celery also called celery sprout, which makes for beautiful and tasty decoration!

For each 100g (edible parts) it contains:
-Energy: 15 kcal
-Water: 94.7 g
-Ash: 3.2 g
-Natrium: 28 mg
-Potassium: 410 mg
-Calcium: 39 mg
-Magnesium: 39 mg
-Phosphorus: 79 mg
-Iron: 0.2 mg
-Vitamin B1: 0.03 mg
-Vitamin B2: 0.03 mg
-Vitamin B6: 0.08 mg
-Folic acid: 29 microg
-Vitamin C: 7 mg
-Dietary (roughage) fibre: 1.5 g


Especially the green leaves are high in Vitamin C, B group, minerals, vegetal fibres and carotenes, all helping with blood quality.

-Combined with Cucumber, or with persimmon, or with watermelon, or with udo/独活/Aralia cordata (mountain vegetable variety), help the urinary system, help prevent kidney disease and helps with blood flow.

-Combined with okra, or with bamboo shoots, or with konbu seaweed, or with soba/buckwheat noodles, helps combat high blood pressure and lower blood cholesterol.

-Combined with shiitake mushrooms, or with cockles, or with cabbage, or with potatoes, helps prevent cancer and helps with brain activity.

-Combined with chicken, or with cheese, or with eggs, or with oysters, improves general stamina and mental toughness.


Here is a simple recipe to help against stress and increase stamina:

-Celery: 2 branches
-Chicken breast: 1 (meaning one half of the whole breast)
-Oyster sauce: 1 tablespoon
-Japanese sake ( or white wine): 2 teaspoons
-Garlic: 1 clove (finely chopped)
-Salt and pepper: a little
-Sesame oil: a little

-Cut the chicken breast into bite-sized pieces. Season with salt and pepper. Cut the celery into pieces of your liking.

-Heat a frypan. Pour in some oil and throw in the finely chopped garlic. Add the chicken as soon as the smell of the garlic comes out.

-Fry the chicken on every side until it has attained a nice light brown colour. Throw in the celery and fry long enough to let the celery heat up. Add the sake/white wine and oyster sauce. Stir just long enough to let the seasoning take on. Take off fire and sprinkle with sesame oil. Serve immediately!

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One thought on “Health & Nutrition Facts in Japanese Food 6: Celery”

  1. Thanks for letting me know that Japanese food uses a lot of celery, and celery helps to prevent kidney disease. My husband has been having some kidney problems, and we don’t want them to get worse. Maybe we could eat more Japanese food to help with that.


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