Since ancient times, celery (Apium graveolens), a wetland plant in the Apiaceae family, has been grown for use as a vegetable. The tall, fibrous stalk of celery tapers into the leaves. Depending on the region and cultivar, people eat and cook with the stalks, leaves, or hypocotyl of this plant. As a spice, celery seed powder is employed.
Celery is a member of the Apiaceae family, which also contains celeriac, parsley, and parsnips. The vegetable's crunchy stalks make it a well-liked low-calorie snack, and it may have a number of health advantages.
The cardiovascular and digestive systems can both benefit from celery's fibre. Antioxidants that are also found in celery may help to prevent disease.
1. Celery is a fantastic provider of essential antioxidants.
Antioxidants guard against oxidative damage to cells, blood vessels, and organs.
Celery includes vitamin C, beta carotene, and flavonoids, but a single stalk also contains at least 12 other types of antioxidant elements. It is also an excellent source of phytonutrients, which have been found to lessen inflammation in the blood vessels, cells, and organs.
2. Celery lowers swelling.
Numerous diseases, such as osteoporosis and arthritis, have been related to chronic inflammation. There are about 25 anti-inflammatory chemicals in celery and celery seeds, which can protect the body from inflammation.
Celery aids in digestion.
While celery's anti-inflammatory and antioxidant components provide defence for the entire digestive tract, the stomach may particularly benefit from celery.
4. Celery has a low glycemic index and is high in vitamins and minerals.
When you consume celery, you'll benefit from the vitamins A, K, and C as well as minerals like potassium and folate. The salt content is similarly low. Additionally, it has a low glycemic index, which means that it affects your blood sugar gradually and steadily.
5. The alkalizing properties of celery.
In addition to the fact that magnesium, iron, and sodium are minerals that are required for vital body processes, celery can have a balancing effect on acidic foods.
1. The Mediterranean region is where celery originated.
2. The vegetables were used by the ancient Greeks as flowers to honor the winners of sports contests.
3. The vegetable is referenced in The Iliad by Homer.
4. It was utilised as food for the first time in Italy in the 1500s.
5. In 1623, the French made the first written mention of the vegetable.
6. The British recorded the harvest some 40 years later. It was written as "sellery".
7. In 1856, a Scotsman by the name of George Taylor brought celery to America for the first time.
8. Farmers of celery established Celeryville, Ohio, in the 1800s.
9. In the 1960s, Jell-O introduced a celery flavour.
10. In Portage, Michigan, there is a museum dedicated to the crop called the Celery Flats Interpretive Center.
11. The plant's entire body can be consumed.
12. A stalk has an approximate height of 3 feet.
13. An acre of the plant can be grown from one ounce of seeds.
14. A strong allergic reaction may be brought on by celery. In Europe, these allergies are the most prevalent food allergies.
• Robust stalks. Choose celery with strong, erect stems. Crisp leaves should shatter with ease when pulled, not bend. From pale to bright green, the leaves should be crisp and fresh. Celery with yellow or brown areas should be avoided.
• Put off cutting. To preserve nutrients, cut celery right before cooking or serving.
Even chopped celery that has been kept for a short period of time can lose nutrients.
It's steamed.
Celery that has been steam-cooked keeps nearly all of its nutrients and flavour.
• Consume within 5–7 days. To reap the most nutritional benefits from fresh celery, consume it within five to seven days.
• Consume the leaves. Keep the leaves on your celery since they contain the greatest calcium, potassium, and vitamin C. Celery leaves should, however, be eaten within a day or two of purchase because they don't keep well.
Flavonoids and other forms of antioxidants, including others, are abundant in celery. These could aid in lowering the risk of cancer by combating free radicals to decrease oxidative stress. Celery is a member of the Apiaceae family, which also contains celeriac, parsley, and parsnips. The vegetable's crunchy stalks make it a well-liked low-calorie snack, and it may have a number of health advantages. The cardiovascular and digestive systems can both benefit from celery's fiber.
