Celery 芹菜
Celery
芹菜
Celerye - 芹菜
Celeriac - 芹菜根
Cut celery - 芹菜
Celery – 芹菜
Celery, which we know simply as celery, is full of good things for your body. It contains many natural substances that can benefit your health. These include special phytochemicals and antioxidants such as vitamin C, beta-carotene, which your body can convert into vitamin A, and manganese. Antioxidants are important because they help your body fight free radical damage that can otherwise lead to disease. Celery can also help reduce inflammation in your body. The phytochemicals in celery can help reduce pro-inflammatory substances in your body.
There are also flavonoids in celery that can help reduce inflammation in your heart and blood vessels. It is even believed that celery can help lower cholesterol, regulate blood sugar and lower blood pressure.
Celery is also good for your digestion. The antioxidants and anti-inflammatory substances in celery can benefit your entire digestive tract. And there is evidence that celery can help prevent stomach ulcers and protect the lining of your stomach.
In addition to all these great properties, celery is also a good source of vitamins A, K and C, as well as minerals such as potassium and folic acid. It's also low in sodium and has a low glycaemic index, which means it will only raise your blood sugar levels slowly and steadily. So next time you're looking for a healthy snack, grab a stalk of celery!
Source
[1]: https://pubmed.ncbi.nlm.nih.gov/31464016/
[2]: https://www.healthline.com/health/food-nutrition/health-benefits-of-celery
FAQ and nutritional value of celery
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Celery is a nutritious food that can provide a number of health benefits. Its anti-inflammatory properties and ability to support the immune system are well documented. It can also help lower blood pressure, reduce LDL cholesterol levels and stimulate neurogenesis. However, it should be noted that celery alone is not sufficient to prevent or cure disease and that a balanced diet and healthy lifestyle are essential.
Note: The values given may vary depending on the preparation. The data is taken from the Federal Food Code (BLS).
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