Celery Health Pros And Cons Health Benefits

Celery Health Pros And Cons Health Benefits

Introduction Of Celery Health Pros And Cons Health Benefits

Celery Health Pros And Cons Health Benefits. Celery is a low-calorie vegetable with a high water content that provides a large amount of fiber, as well as several vitamins and minerals, making it an excellent source of nutrition. Snack and vegetables all in one: It’s a great on-the-go option as well as an ingredient in many other recipes, such as stir-fries and salads.

Dietitian Megan Ware told Live Science that while celery is largely water (almost 95 percent), it doesn’t have an exceptionally high vitamin or mineral levels. Vitamin K-rich celery, on the other hand, maybe found in one cup, which provides around 30 percent of the needed daily dose. Foods rich in molybdenum may also help you meet your daily folic acid needs. A modest quantity of vitamin C, vitamin A, and a few B vitamins are included in this food. Adds Ware, “Celery has a naturally low calorie, fat, and cholesterol content.”


About 95 percent of celery’s water content is attributed to Ware. As a result, consuming vegetables may be an effective method of maintaining adequate quantities of bodily fluids. Because celery has a lot of water in it, it’s a good summertime snack to keep on hand, Ware said.


If you’re suffering from heartburn, celery is an old-fashioned treatment, since it contains a lot of water, which dilutes stomach acid. According to Annals of Otology, Rhinology & Laryngology, celery may be included in an acid reflux patient’s “low acid” diet advised in 2011. Even though the celery in their diet had a positive effect, further research is required to pinpoint its precise function.

The apiuman and pectin-based polysaccharides in celery, according to PIH Health, have been shown to alleviate stomach ulcers, enhance stomach lining, and reduce stomach secretions.


The digestive advantages of fiber are widely established. According to the Mayo Clinic, it helps maintain regular bowel motions, reduces constipation, and assists with weight management. The FDA estimates that two medium-sized stalks of celery offer around 8% of your daily fiber requirements.

Celery’s antioxidants may also help preserve the stomach lining and lower the incidence of gastric ulcers, according to new studies. Laboratory rats fed celery extract had fewer ulcers and better protection of the stomach lining, according to research published in the journal Pharmaceutical Biology in 2010. Celery’s pectin-based polysaccharide, apiuman, may have had a role in this achievement. Still, it’s not obvious whether the findings would apply to human beings.


Adding celery to your diet may help decrease your cholesterol levels because the fiber in celery helps to remove the extra cholesterol molecules from your digestive tract, according to a North Carolina medical group.

Human studies on celery and cholesterol are few, but animal trials have shown encouraging outcomes. New York Times reported in 1992 that a molecule in celery called phthalide decreased bad cholesterol and blood pressure by 7 percent in rats in a research conducted at the University of Chicago.

The celery seed extract was administered to persons with mild-to-moderate hypertension for six weeks in a human trial published in 2013 in the journal Natural Medicine Journal and shown to lower blood pressure. Despite this, a number of the study’s authors worked for a firm that markets celery extract.

According to the Cleveland Clinic, eating entire meals has greater health advantages than taking isolated components found in celery or other veggies. A diet high in vegetables, fruits, and whole grains and low in salt and saturated fat has been shown to reduce blood pressure. Celery alone, however, is unlikely to have this effect.


Celery hasn’t been conclusively linked to a lower risk of cancer, although antioxidants may play a role. Celery’s flavonoid components (antioxidants) apigenin and luteolin have been examined in recent research. Apigenin was shown to be “protective” in a 2013 research published in the journal Molecular Nutrition & Food Research, which examined the development of pancreatic cancers in laboratory dishes.

Apigenin and luteolin were examined in separate research published in Food and Chemical Toxicology in 2013. Similarly, pancreatic cancer cells were killed by the chemicals in the study. According to the University of Missouri, another research published in the journal Cancer Prevention Research in 2011 revealed similar findings relating to apigenin and breast cancer cells. Although these studies are still in their infancy, further study is required to corroborate the results in both animals and humans.

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