Celery

Celery (Apium graveolens) , also known as Apium graveolens subsp. , is scientifically classified as Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Apiales Family: Apiaceae Genus: Apium Species: A. graveolens.

Celery is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves, or hypocotyl are eaten and used in cooking.

Health Benefits

Celery, which has the scientific name Apium graveolens, is a vegetable in the plant family called Apiaceae. The benefits of celery begin with it being an excellent source of antioxidants and beneficial enzymes, in addition to vitamins and minerals such as vitamin K, vitamin C, potassium, folate and vitamin B6.

Nutrient Facts

Nutritional value per 100 g (3.5 oz)

Energy		67kj
Dietary fiber		1.6g
Carbohydrates		2.97g
Sugars		1.34g
Fat		0.17g
Protein		1.2g
Minerals
Calcium	4%	40mg
Copper	0%	0mg
Iron	2%	0.2mg
Magnesium	3%	11mg
Manganese	0%	0mg
Phosphorus	3%	24mg
Potassium	6%	260mg
Sodium	5%	80mg
Zinc	1%	0.13mg

Vitamins
Vitamin A IU	%	0mg
Vitamin A equivalent	3%	22mg
Beta-Carotene	3%	313mg
B1 - Thiamine	2%	0.021mg
B2 - Riboflavin	5%	0.057mg
B3 - Niacin	2%	0.32mg
B5 - Pantothenic acid	5%	0.246mg
B6 - Vitamin	6%	0.074mg
B9 - Folate	9%	36mg
Vitamin C	4%	3.1mg
Vitamin E	2%	0.27mg
Vitamin K	28%	29.3mg
Choline	1%	6.1mg
Betaine		0mg