The stalks and leaves of celery contain volatile mannitol, which has a unique aroma that can enhance appetite and also has health benefits.
Celery is very nutritious. According to measurements, 100 grams of celery contains 2.2 grams of protein, 8.5 milligrams of calcium, 61 milligrams of phosphorus, and 8.5 milligrams of iron. The protein content is twice that of common fruits and vegetables, and the iron content is about 20 times that of tomatoes. Celery is also rich in carotene and various vitamins, all of which are very beneficial to human health.
Regular consumption of celery can help prevent and treat various diseases. Mashed tender celery mixed with a little honey can help prevent and treat high blood pressure. For diabetic patients, boiling celery juice and then drinking it can lower blood sugar. Regularly eating fresh milk boiled with celery can neutralize uric acid and acidic substances in the body, which has a good effect on treating gout. If 150 grams of celery, including the roots, is cooked with 250 grams of glutinous rice to make a porridge, eating it morning and evening can help treat coronary heart disease, neurasthenia, and symptoms such as insomnia and dizziness.
It is worth mentioning that many families only eat the stalks of celery and not the leaves, which is extremely unscientific. This is because the nutritional content of celery leaves is far higher than that of the stalks. Nutritionists have tested 13 nutritional components of celery stalks and leaves and found that 10 indicators in the leaves exceed those in the stalks. Among them, the carotene content in the leaves is 88 times that of the stalks; the vitamin C content is 13 times that of the stalks; vitamin B1 is 17 times that of the stalks; protein is 11 times that of the stalks; and calcium is more than twice that of the stalks. It is clear that the nutritional value of celery leaves should not be ignored.