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Properties and benefits: celery
Season: celery
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Cook with celery
Celery
Celery is a vegetable belonging to the Umbelliferae family. This plant has thick green grooved stems that form a stalk with a cluster of ribbed leaves at the end.
The name, celery, refers to the species which is eaten for its leaves; therefore, it does not include celeriac or celery root, although they both belong to the same species.
Celery is eaten fresh, boiled or as an additive to add flavour to soups and stews.
Properties and benefits: celery
Some benefits you didn't know about taking celery
This vegetable is low in energy thanks to its high water content.
Celery contains vitamins from groups A, B and C, in addition to being rich in potassium, magnesium, calcium, sodium and iron.
Celery is also rich in nutrients with an antioxidant effect such as polyphenols, tannins and flavonoids.
Nutritional composition: Calories: 16 kcal, Fats: 0.2 g, Proteins: 1.3 g, Fibre: 1.8 g, Water: 95.4 g, Calcium: 55 mg, Iron: 0.6 mg, Sodium: 126 mg, Magnesium: 15 mg, Phosphorus: 32 mg, Potassium: 341 mg, Folates: 12 mg, Vitamin A: 95 mg, Vitamin B6: 0.1 mg, Vitamin C: 7 mg
Nutritional values
16.0
Kcal
16.0
Kj
0.2 gr
Fat
0.0 gr
CHO
1.3 gr
Protein
0.0 gr
Salt
