In fact, celery is richer in vitamin C and folic acid than celery stems. Let’s take a look at how to choose and prepare this vegetable, often called “kitchen medicine.”

Celery contains numerous nutritional benefits, including vitamins A and C, beta-carotene, dietary fiber, and various minerals like potassium, iron, and calcium. Celery is a high-potassium, high-fiber food that can lower blood pressure and aid bowel movements.

Celery is also high in potassium and fiber, rich in the cancer-fighting compound apigenin.

Celery has only 15 calories per 100 grams, yet contains 1.4 grams of dietary fiber, 314 milligrams of potassium, 83 milligrams of calcium, and 398 micrograms of beta-carotene, among other nutrients. It is a high-potassium, high-fiber vegetable.

For those with hypertension, consuming high-potassium foods can help lower both systolic and diastolic blood pressure. The dietary fiber it contains can also help reduce intestinal sodium absorption and relax blood vessel smooth muscle, leading to blood vessel relaxation and lowering blood pressure.

Many people cite the Mediterranean diet as a cancer-preventative diet because it is rich in apigenin. Vegetables containing apigenin include celery, parsley, cilantro, lettuce, Chinese cabbage, and basil. Scientific research has shown that apigenin has anti-tumor properties, inhibiting the formation, invasion, and metastasis of various cancer cells, thereby reducing the risk of cancer.

Choose fresh celery: petioles with uniform length, thickness, and length

When selecting celery, choose celery with long, thick petioles of uniform length, thickness, and length, and with bright green, shiny leaves and petioles that can be easily broken by hand.

The optimal storage temperature for celery is 0-5°C, with a relative humidity of 98%. Improper storage can lead to yellowing of the leaves, softening of the stems, and aging. After buying celery, wrap it in newspaper, perforated plastic bags, or plastic wrap and refrigerate to maintain moisture.

Don’t throw away the celery leaves; they’re more nutritious than the stalks.

Some data show that celery leaves contain twice the vitamin C and ten times the folate of the stalks, making them slightly more nutritious. Eating both the stalks and the leaves offers even greater benefits. However, in most dishes, people often only eat the stalks and not the leaves because they have a bitter taste, often discarding them.

In fact, blanching celery leaves in boiling water before cooking can reduce the bitterness. You can also chop them up and use them in omelets, or add them to soups to add flavor. Celery leaves contain several times more beta-carotene, vitamin B1, and calcium than the stalks, making them a nutritious addition to any dish.