Celery is very nutritious, containing many nutrients such as protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, and more. However, many people only eat the stalks and throw away the leaves. In fact, from a nutritional perspective, celery leaves are many times more nutritious than the stalks and also have anti-cancer properties.
Cashew and Lily Bulb Stir-fried Celery
Celery has significant medicinal value.
It is cool in nature, sweet in taste, and non-toxic. It has effects of clearing heat, dispelling wind and promoting urination, strengthening the stomach and invigorating blood, clearing the intestines and promoting bowel movements, moistening the lungs and relieving cough, lowering blood pressure, and strengthening the brain and calming the nerves. It also has auxiliary therapeutic effects on hypertension, arteriosclerosis, neurasthenia, headaches, and children's rickets.
Eating more celery can also enhance the body's disease resistance. Because celery is rich in water and fiber and contains a chemical substance that accelerates the breakdown and disappearance of fat, it is the best food for weight loss.
Nutritionists have tested 13 nutritional components of celery stalks and leaves and found that in 10 of these indicators, the leaves surpassed the stalks. Among them, the carotene content in celery leaves is 88 times that of the stalks, the vitamin C content is 13 times, the vitamin B1 content is 17 times, the protein content is 11 times, and the calcium content is more than twice that of the stalks.
Furthermore, related research experiments have found that celery leaves also have a certain inhibitory effect on cancer, with an inhibition rate reaching up to 73%. When juiced and made into a drink, it is said to have a great stimulating effect. Therefore, using celery leaves in cooking is more nutritious than using the stalks, and the habit of only eating celery stalks and not the leaves should be changed.
A cashew-fruit celery