Nutritional components of celery

Celery, also known as celery, is eaten as a vegetable with petiole, which is native to the swamp area along the Mediterranean coast. In China, celery has been cultivated for more than 3000 years.

Nutrition and efficacy

The content of vitamin B in celery is high, and the content of mineral elements such as calcium, phosphorus and iron is also higher than that of ordinary green vegetables. According to the determination, every 100g celery contains 2.2g of protein, 8.5mg of calcium, 6 1mg of phosphorus and 8.5mg of iron, among which the content of protein is 1 times higher than that of ordinary fruits and vegetables, and the content of iron is about 20 times that of tomato.

Chinese medicine believes that celery is sweet and cold. Entering the lung, stomach and liver meridians is beneficial to the functions of hydrolyzing spasm, harmonizing the stomach, eliminating dampness and turbidity, and clearing away heat from the heart. Has the effects of removing blood stasis, invigorating spleen, clearing away heat, calming liver, clearing away damp-heat, relieving swelling and toxic materials, lowering blood pressure and stopping dizziness.

Celery is high in calcium and phosphorus, which can calm and protect blood vessels, strengthen bones and prevent rickets in children.

Celery has a certain auxiliary therapeutic effect on hypertension, arteriosclerosis, neurasthenia and rickets in children.

Celery is rich in fiber and has a strong intestinal cleaning effect, which can absorb water and impurities in the intestinal tract and discharge substances harmful to human body, even carcinogenic components. Therefore, celery is regarded as a sacred product for weight loss and beauty.

The leaves and stems of celery contain volatile substances, which are fragrant and can enhance people's appetite.

Celery juice has the effect of lowering blood sugar. Eating celery regularly can neutralize uric acid and acidic substances in the body, which has a good effect on preventing gout.