4 Reasons Celery is Healthy

Celery is a vegetable that people seem to either love or hate – but if you are in the latter group, you are missing out! A biennial plant, celery is in the same family as carrots, dill and fennel. Why should you add it to your meals? Most people are aware that celery is low in calories, but few realize just how much this antioxidant-filled vegetable can boost both short and long-term health.

It might not deliver the most exciting flavor, but what celery lacks in taste, it more than makes up for in nutrients. What’s more, its mild flavor and aroma could be one of its greatest strengths, as it works well as a vehicle for dip and is included in a wide array of soups and salads.

It is one of the healthiest snacks available, it is a wonderful source of fiber. Its fiber content is especially impressive given the vegetable’s low calorie count. This makes it a great option for those concerned with losing weight or maintaining healthy digestion.

Celery is rich in a phytochemical known as phthalides. This compound is thought to relax artery wall tissues to promote healthy blood flow. This increased blood flow may lead to lower blood pressure. Participants in a notable study involving celery seed extract experienced reductions in both systolic and diastolic blood pressure. Has long been associated with dieting due to its fiber content and low-calorie count.

Although celery has a high water content, it contains numerous vitamins and minerals, including potassium and calcium, which are important for heart health. It also contains folate and vitamin K, both of which are required for the formation of red blood cells and effective blood clotting. Celery is also a good source of protective plant compounds called flavonoids, which have anti-inflammatory and protective effects on the cardiovascular system.

Is rich in potassium and sodium – important in regulating fluid balance and stimulating urine production.

When choosing, always seek out organically grown celery, as pesticides are commonly used on conventionally grown varieties.

Source: Andrew Weil M.D.