By Dr. med. Claudia Schmiemann
Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. It consists of a variety of parts that are edible – the crisp petiole (or stalk), the leaves, and even the seeds, which are used as a spice. Cultivated varieties of celery can be found as celery (for the stalks), leaf celery (for the leaves), and celeriac (for the bulbous root). The celery plant is packed with a myriad of health benefits. Some of its most noteworthy advantages include:
• Rich Nutrient Profile: Celery is a low-calorie vegetable that is rich in vitamins and minerals, including Vitamin K, Vitamin C, and potassium.
• Antioxidant Properties: Contains powerful antioxidants like flavonoids, tannins, and polyphenol compounds which help combat oxidative stress in the body.
• Hydration: Comprised of about 95% water, celery is excellent for hydration.
• Digestive Health: Celery is rich in fiber, which aids in digestion and helps prevent constipation.
• Reduction in Inflammation: Certain compounds in celery, such as luteolin and polyacetylenes, are known for their anti-inflammatory properties (great for counteracting chron. Inflammation like Lyme).
• Cardiovascular Benefits: Celery contains compounds that may lower blood pressure and reduce the risk of heart diseases.
The major celery producing countries include China, India, the United States, Poland, and Mexico. The U.S., particularly California, is not only a major producer but also a major exporter of celery, catering to demands both domestically and internationally.
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