The stalks and leaves of celery contain volatile mannitol, have a unique fragrance, can enhance appetite, and also have 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 melons and fruits, and the iron content is about 20 times that of tomatoes. Celery also contains abundant carotene and various vitamins, which are very beneficial to human health.
Eating celery regularly can prevent and treat many diseases. Mashing tender celery, adding a little honey, and taking it can prevent and treat high blood pressure; for diabetics, boiling celery juice and then taking it can lower blood sugar; often 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 with roots is cooked with 250 grams of glutinous rice to make a thin porridge and consumed every morning and evening, it is helpful for treating coronary heart disease, neurasthenia, and symptoms such as insomnia and dizziness.
It is worth mentioning that many families only eat the stalks and not the leaves when eating celery, which is highly unscientific. Because the nutritional content in celery leaves is far higher than in the stalks, nutritionists have tested 13 nutritional components in celery stalks and leaves and found that 10 indicators in celery 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.