Celery is a common vegetable. Its stems, leaves, and roots are edible and are widely grown and eaten around the world. There are different types of celery, which fall into two main categories: celery root (with a thick, carrot-like root) and celery stalk (with a thick, lettuce-like stem).

Here we mainly introduce celery stalks, which is what we usually call celery. The following are some characteristics and information about celery:

1. Appearance characteristics: Celery stems are cylindrical, usually light green, sometimes with some white vertical stripes.

The leaves are dark green and pinnately divided, and the leaves present a flattened shape. Celery has small, white flowers that often form complex inflorescences.

2. Nutritional value: Celery is a low-calorie vegetable rich in fiber, vitamins (such as vitamin K, vitamin C, folic acid) and minerals (such as potassium). It also contains some antioxidant substances, such as anisone, which has certain anti-inflammatory and antioxidant effects.

3. Uses: Celery can be eaten raw or cooked. The stalks of celery can be cut into small pieces and served as a lettuce garnish, or used in salads, soups, and stir-fries. In addition, celery is often used as a condiment to add flavor to food.

4. Health Benefits: Since celery is rich in fiber, it helps to improve digestion and reduce constipation. Potassium in celery helps maintain normal blood pressure levels. Folate is essential for cell division and repair, especially for pregnant women.

5. Planting: Celery is a relatively easy vegetable to grow and is usually grown in spring and fall. It needs full sun and moist soil. Keep the soil moist while growing to ensure the texture and taste of the celery stalks.

6. Storage and Selection: When buying celery, look for firm stems and green leaves. Place celery in a plastic bag and put it in the vegetable storage compartment of the refrigerator to extend its shelf life.

Celery is a low-calorie, high-fiber vegetable that is packed with nutritional value. Here are the key nutrients in celery:

1. Vitamins:

- Vitamin K: Aids in blood clotting and bone health.

- Vitamin A: Supports vision, skin, and immune system.

- Vitamin C: has an antioxidant effect, promotes immune function, and promotes collagen synthesis.

- Folic Acid (Vitamin B9): Plays a key role in cell division and DNA synthesis, especially important for pregnant women.

2. Minerals:

- Potassium: maintains normal heart function and blood pressure control.

- Calcium: Essential for bone and dental health.

- Phosphorus: Supports bone health, energy metabolism, and cellular repair.

3. Fiber: Celery is rich in dietary fiber, which helps promote digestion, prevent constipation, and maintain intestinal health.

4. Antioxidants: Aniseone is a natural antioxidant compound in celery that helps reduce oxidative stress and inflammation.

5. Moisture: Most of its weight in celery is water, which helps keep body levels balanced and skin healthy.

6. Other nutrients: Celery also contains trace amounts of vitamin B6, vitamin E, magnesium, and iron.

It should be noted that the leaves of celery are usually more nutritious than the stems, so the whole plant can be used when eating, not just the stems. Eating raw or slightly processed cooking can retain the nutritional value of celery while overheating may cause some nutrients to be lost.

All in all, celery is a nutritious vegetable that not only serves as a delicious ingredient on the table but also has certain health benefits. Whether eaten raw or cooked, celery is an integral part of many dishes.