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Celery and Celeriac Print E-mail

Celery (derived from the ancient Greek serino) has been cultivated for thousands of years. Both celery stalks and the variety cultivated for its root have health benefits.

Celeriac

Celeriac is the winter root variety of celery, sometimes called celery root. Peel off the skin and cook as a hot vegetable or have as a French salad.

Celeriac is a good source of potassium. When eaten raw it contains vitamin C as well as soluble fibre, which helps lower blood cholesterol.

Celery

Celery is low in calories. A 100g stalk contains only 7 calories. Like celeriac, it is also a good source of potassium, which helps maintain healthy blood pressure. Celery assists efficient functioning of the kidneys, hastening the excretion of wastes.

Studies at the University of Chicago Medical Centre suggested that celery can treat hypertension. It contains a compound (3 n-butyl phthalide) which acts as a sedative and lowers blood pressure.

Celery contains an anti-inflammatory agent which can help to alleviate gout – the build up of uric acid crystals in the joints. Sufferers can drink celery-seed tea.

Celery is about 95 percent water. This can make it a good way to maintain hydration.

Celery’s fiber may help lower cholesterol levels because it picks up excess cholesterol compounds in your gut and pushes them out in the elimination process. 

Nutritional Value per 100g

    • Energy 67kJ (16 kcal)
    • Carbohydrates – Dietary fibre 1.6g, Sugars 1.34g
    • Fat – 0.17g
    • Protein – 0.69g
    • Vitamins – Riboflavin 0.057 mg, Vitamin B6 0.074 mg, Vitamin B9 36 μg, Vitamin K 29.3 μg
    • Minerals – Calcium 40 mg, Iron 0.20 mg, Potassium 260 mg


 
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