In Bulgarian cuisine Celery (tselina) is used to flavor salads, pickles, soups, potatoes, meat and vegetarian dishes, sauces, boiled beef, and vegetarian or meat cans. It is a common and widely used spice.
Different parts of celery contain different amounts of carbohydrates, proteins, minerals, fat, carotene, vitamins B1, B2, C, E, nicotinic acid, Beijing, organic acids and essential oil. Salts of potassium, magnesium and iron in the composition of celery are an excellent tool against obesity. It helps with dysfunctions of the cardiovascular system.