Celery is of one of the oldest plants used by man. Originally a wild plant found in the marshes of Europe, North Africa and Southern Asia, ancient peoples considered celery a gift from the gods, capable of rejuvenating body and mind.
The celery plant yields two important vegetables: celery and celeriac. Celery is the cluster of long stalks and has small green leaves at the top. These stalks can grow to the height of up to 20 inches.
Celery is a versatile vegetable and is widely used in a variety of recipes. The ribs of celery are crunchy and are often used to make soup or eaten raw in salad or as a snack. Celery is a natural source of organic sodium and adds flavor to stews and casseroles. The leaves are often used as a decorative garnish.
Celery contains minerals such as calcium, sodium, copper, magnesium, iron, zinc and potassium. It contains fatty acids and vitamins A, C, E, D, B6, B12 and K. It also contains thiamin, riboflavin, folic acid and fiber.
Some of the health benefits of eating celery include aiding in lowering cholesterol, preventing cancer, managing pain from arthritis, helping weight loss, detoxifing the body and reducing high blood pressure.
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