Celery contains powerful antioxidants and anti-inflammatory components such as vitamin C, beta carotene and flavonoids. Celery is rich in vitamins and minerals and low glycemic index. The main ones are vitamin A, K and C, minerals such as magnesium and calcium for example. Celery is rich in fibre essential for intestinal health and weight management.
The crispness of celery comes from the rigidity of its cell walls and its high water content. In fact, celery is mostly water, which makes it low in calories and ideal snack food.
Possible side effects:
Individuals taking blood thinner should consult their healthcare practitioner because celery is high in vitamin K and may interact with medication.
Individuals taking thyroid hormones should be careful with celery intake, because it may interact also with the hormone medication.
Did you know?
Native to Europe and the southern Scandinavian countries, celery, a member of the carrot family, has been known for thousands of years. Originally a bitter, wild marsh plant that was used by the ancient Greeks and Romans for medicinal purposes (to purify the blood), it is now used as an appetizer and cooking ingredient.
Uses and Storage
Celery that is light in colour and shiny has the best flavour. The best way to store celery is by emerging it in water and keeping it refrigerated, it will keep its freshness for up to a week.
Celery is a versatile vegetable. Raw celery adds crunch to chicken, seafood, egg, potato, and green salads. It is an excellent snack food or appetizer. Celery also can be stir-fried, braised, or steamed to serve as the main vegetable, but it usually is combined with other vegetables or is included in stuffings for poultry and fish.
2002. Encyclopedia of foods. San Diego, Calif.: Academic Press.
Heaton, D., n.d. A produce reference guide to fruits and vegetables from around the world.