Celery

Figure 1. Celery seeds.

Celery (or Apium graveolen) is a marshland plant in the family Apiaceae, which includes carrots, parsnips, parsley, and celeriac. Celery leaves are frequently used in cooking to add a mild spicy flavour to foods, similar to, but milder than black pepper. Celery seeds can be used as flavouring or spice, either as whole seeds or ground. Celery salt can be made from an extract of the roots or using dried leaves.

Celery is made up of 95% water, 3% carbohydrates, 0.7% protein, and negligible fat content. A 100g serving of Apium graveolens provides 16 calories of energy and is a rich source of vitamin K, providing 28% of the Daily Value. As such, Celery has long been considered a low-calorie "diet food".

Taken as a Dietary Supplement

Celery may provide a range of health benefits. Celery contains a plant compound called apigenin, which plays a role in traditional Chinese medicine as an anti-inflammatory, antibacterial, antiviral, and antioxidant agent. The dietary fiber in Celery can benefit the digestive and cardiovascular systems, and Celery and Celery seeds have approximately 25 anti-inflammatory compounds that may offer protection against inflammation in the body.

Celery contains a flavonoid called luteolin, which studies have suggested may have anticancer properties. Luteolin may make cancer cells more susceptible to attack by chemicals in treatments.

Research has also suggested that a celery seed extract known as L-3-n-butylphthalide improves both cognition and memory. This extract could play a valuable role in both treating Alzheimer's and preventing it from developing in the first place.

Celery is also a good source for minerals such as Vitamins A, K, and C, Potassium, and Folate. It is also low on the glycaemic index, meaning it has a slow, steady effect on your blood sugar.