Celery

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Celery has been known since the ancient world. However, then it was not eaten. In ancient Egypt, celery was used as a medicine, in ancient Greece and Rome, it was crowned with victorious warriors. Since the XVI century, it began to be grown in Italy, France and England as a seasoning. The Germans were the first to use celery as a food product, in the XVII –XVIII centuries the French tasted celery. The vegetable came to Russia under Catherine II, but at first it was only an ornamental plant.

Today, celery is a popular product that is grown and consumed in many countries of the world. Adherents of a healthy diet appreciate it for its low calorie content, high content of potassium, magnesium, iron, as well as vitamins C, K, A, E, PP and group B.

There are regions in Russia that are suitable for growing both petiolate celery (Krasnodar Krai) and root celery (Central Russia). However, as of 2021 (according to the Potato System magazine), the area of industrial plantings in Russia was only 300 hectares. For comparison, in Italy this figure was 4.6 thousand hectares, in France – 3.1 thousand hectares.

According to Statimex, over 17 million tons of fresh celery (excluding root) were imported to Russia in 2020. Israel turned out to be the leader in deliveries – 79.06%.

The range of the Royal Fresh company includes fresh celery stalks from Iran all year round.

country	variety	class	size	packaging
Iran	Petiole	1 class	400-500 g	Plastic box 10-11 kg (net weight) – 20 bags of 500 g

Beneficial features:

THE NUTRITIONAL VALUE	MICROELEMENTS (100g):	VITAMINS (100 g):
Fats – 0.1 g Proteins – 0.9 g Carbohydrates – 2.1 g Fiber – 1.8 g Sugar – 2 g Energy value – 13 kcal	Potassium – 430 mg Calcium – 72 mg Magnesium – 50 mg Phosphorus – 77 mg Sodium – 200 mg Iron – 1.3 mg	Vitamin A – 750 mcg Vitamin B1 – 0.02 mg Vitamin B2 – 0.1 mg Vitamin C – 38 mg Vitamin E – 0.5 mg Vitamin B3 (PP) – 0.5 mg Vitamin B6 – 0.08 mg Vitamin K – 21 mcg

Varieties:

Varieties

Celery is divided into three varieties, depending on which part of the plant is mainly eaten.

Celery root. The most valuable in the varieties of this species is the rhizome. It is used to make fragrant broths and side dishes. Celery root goes well to taste with other vegetables and meat.
Celery stalked. These varieties are distinguished by juicy fleshy stems. They are consumed both fresh (salads, smoothies are prepared, juice is squeezed) and heat-treated (added to soups and sauces)
Celery leaf. They are used as greens for salads and other dishes. In appearance, leafy celery resembles parsley, but has a much brighter spicy taste and aroma.

Country of Origin:

Iran. Russia is one of the main export markets of vegetables, fruits and nuts for Iran (after Iraq and India). In March 2022, the Rosselkhoznadzor reported a possible increase in the supply of fruit and vegetable products from Iran to Russia by 3.5 times – up to 2 million tons (the initial import volumes were estimated at 570 thousand tons).