Description
Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves, or hypocotyl are eaten and used in cooking.
Vitamins and minerals: Celery is rich in vitamin K, and it also contains folate, vitamin A, potassium, and vitamin C. Dietary fiber: Celery is mainly water, but it is also a good source of dietary fiber
One cup of chopped, raw celery (about 101 grams) contains approximately:
16.2 calories
3.5 grams carbohydrates
0.7 gram protein
0.2 gram fat
1.6 grams fiber
29.6 micrograms vitamin K (37 percent DV)
453 international units (9 percent DV)
36.5 micrograms folate (9 percent DV)
263 milligrams potassium (8 percent DV)
3.1 milligrams vitamin C (5 percent DV)
0.1 milligram manganese (5 percent DV)
0.1 milligram vitamin B6 (4 percent DV)
40.4 milligrams calcium (4 percent DV)
0.1 milligram riboflavin (3 percent DV)
11.1 milligrams magnesium (3 percent DV)
Celery also contains some vitamin E, niacin, pantothenic acid, iron, phosphorus, zinc and selenium.
Top 10 Health Benefits of Celery
Helps Lower High Cholesterol
Lowers Inflammation
Prevents or Treats High Blood Pressure
Helps Prevent Ulcers
Protects Liver Health
Benefits Weight Loss
Boosts Digestion and Reduces Bloating
Contains Antimicrobial Properties that Fight Infections
Helps Prevent Urinary Tract Infections
May Help Protect from Cancer
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