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How much salt does celery have in it

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There are 3 mg of sodium in one raw piece of celery. Celery also contains 1 calorie, 0.1 grams of fat, 1.6 mg of calcium and 0 mg of cholesterol. ChaCha on! [ Source: http://www.chacha.com/question/how-much-salt-does-celery-have-in-it ]
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How much salt is in celery
Does celery have high salt? Yes, celery contains 35.2 milligrams of sodium in one stalk, but compared to other foods like ham is it not too high. Other vegetables that should be limited to 1/2 cup per day are: beets; beet greens; carrots; ...
Do you have a spice that would mimic the flavor of Amaretto liquo...?
Almond extract is probably the closest you will come to the flavor of Amaretto. The handy Cook's Thesaurus suggests using 1/8-1/4 as much almond extract as Amaretto but be careful, the stuff is potent.

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An aspiring chef has a few road blocks...that was some fancy sentance ;)?
Q: So, im 13, and i LOOOOOVE to cook, lots of baking too , i make something atleast 2+ times a week, not including cheesesticks and such. i REALLY want to create my own recipies, but i just dont get it! how does everyone just say"Oh! i should put some celery in this, maybe some onions, and much more salt, OH and i think i need a couple teaspoons of vanilla, "okay, so that wasnt exactly the greatest example, nobody would ever put those together, or maybe they would! YOU SEE MY PROBLEM?!?!?!?i understand that you need to experiment, i dont want to waste any food. or money. can you help me?
A: I'm 14 and the same way!! You just take basic recipes and fix them up and add what you know would make it taste better. The more you follow recipes and cook, the more you'll understand what makes food taste good, and then you'll be able to know what to add to what in your own personal style. You can also try taking a few cooking classes, you'll learn alot of new things.
chinese hot & sour soup ingredients & recipe?
Q: hello all. i've got 2 questions about my favorite soup in the world- chinese hot & sour soup!!!#1- what is the name of the thin, long, black, slimy mushroom thats in it? my husband says they are oyster mushrooms but i just don't think he's right b/c i've used oysters before & i see them all the time in the supermarket & they just don't look the same. also, the texture is different too, i love how slimy they are in the soup. or could it be that they just get that way from cooking in the soup? #2- does anyone have a good recipe for this soup? i'd love to be able to make it at home without any preservatives or so much salt. plus, i'd like to use as many natural, local and/or organic ingredients as possible.i know the obvious-- firm tofu, eggs, red chili flakes, slimy mushrooms, tiny button mushrooms, bok choy. but thats pretty much it. and i have no idea what the broth is made from. some places add pork to theirs but i don't like that. i prefer the vegetarian kind. some add celery & carrots, i don't mind the celery but could do without the carrots. ive also had water chestnut slivers in it too & that i love, it adds a nice crunch.any & all help will be much appreciated. thanks in advance to everyone. happy eating!!! and happy new year to all!!!!much love, tarawhat are you talking about cookie monster? not the best of answers? your answer is awesome!!! you were the only 1 to address BOTH questions & you were also the only one to specify what type of mushroom!! quick question?? the wood ear & the lily-- where do you think i could find those?? you think an asian market would carry them??and btw-- i meant BAMBOO SHOOTS not bok choy!! sorry!!!bigralso- thank you for taking the time to answer my question but i have NEVER seen shrimp or ham in hot & sour soup that sounds awful!!! sorry :(hey rab!! thanks for your help!! its def not seaweed. i HATE seaweed- i think i'm the only person on earth didn't jump on the sushi train- i hate it!!--- i would know if it was. but you & cookie monster mentioned wood ear mushrooms so i googled them & thats what they are!!!! thank you both so much!!! ive been loving this soup for about 20 maybe 25 years & no one has ever been able to tell me what mushroom they are. and thanks for the links, gonna check them out. and i'm with you on the carrots!! LOL but i don't like the baby corn ::((
A: Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.For a vegetarian version of Hot and Sour Soup, leave out the pork.Serves 4Ingredients:•1 cake tofu (fresh, if possible)•2 ounces pork tenderloin•Marinade:•1 teaspoon soy sauce•1/2 teaspoon sesame oil•1 teaspoon tapioca starch (or cornstarch)•Other:•1/2 cup bamboo shoots•2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus•(or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)•1 small handful dried lily buds•6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*•1 teaspoon salt, or to taste•1 teaspoon granulated sugar•2 tablespoons soy sauce•2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar•1 teaspoon sesame oil•1 Tbsp cornstarch dissolved in 1/4 cup water •1 egg, beaten•1 green onion, finely chopped•White pepper to taste (no more than 1 tablespoon)•Hot chili oil, to taste, optionalPreparation:Hot and Sour Soup Directions:Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends.Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.Stir in the salt, sugar, soy sauce and vinegar and sesame oil.Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)*Adjust the ratio of water to chicken stock as desired.Oh, and i think it's a wood ear mushroom you're talkin bout.Hope this helped a little, i know it wasn't the best of answers....good luck!!
I've been trying to go vegetarian for the past 2.5 weeks... but I need help!?
Q: So I read this book about being vegetarian and decided to become a vegetarian (maybe even vegan some day). I'm a freshman at UC Berkeley, and I have no idea how to cook, much less how to good a healthy vegetarian meal. I went to the store and bought the following:Worcestershire sauceMedium firm tofuSea saltOlive oilThai bowlsVitamin waterBroccoli, Celery, and lots of other veggiesFruitsStir Fry sauceCurry paste (how the hell do I use this?)Florentine pastaSoy milkRice milkTofurella (cheese looking thing)Peanut butterNow what the hell can I make with this stuff? I made some potato onion soup last night, but that's all I know how to make! I have a kitchen in the building and I'm not afraid to use it. I don't even know how to prepare tofu, much less how to make it tasty.HELP!!!
A: Have you tried eating on campus some? There are lots of vegetarian options at Berkeley and it could give you some ideas of what to make at home. A lot of the stuff on your list you can just eat (like water, thai bowls and peanut butter). Peanut butter spread on a rice cake is delicious too - and a complete protein.Here is a recipe I have for tofu steak I thought of when I saw worchestershire sauce:1 pckg extra firm tofu2 tbsp olive oil1 large onion2 tbsp balsamic vinegar1 tbsp worchestershire sauce1 cup of water1 tsp cornstarchsalt & pepperSlice tofu into 6 cutlets. Drain on paper towel. Heat non-stick pan. Slice onoin and saute w/ 1 tbsp oil. Set aside. Add remaining oil and fry tofu about 10 min until golden brown. Add onion, vinegar, worchestershire sauce adn stir. Add cornstarch and stir until thick. Add water if too thick. Salt and pepper totaste. Serve w. veggies and rice. 2 servings.PS: Berkeley is a great place to be a vegetarian.

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