Familiar in American diets, celery (Apium graveolens) is widely available in grocery stores across the nation. This tall green vegetable plant that resembles Italian parsley finds favor in salads, soups and other side dishes. Sold in leafy stalks, celery is versatile and tasty.
History
Celery, or a close ancestor, grew in the Mediterranean Basin, where healers used it for treating physical ailments. Wild forms of the celery plant grow in various parts of the world, with the first domesticated variety appearing in the 1600s in Italy. Although celery comes in both yellow and green, the green variety is the most popular in the United States.
Nutrition
Celery is low in saturated fat and high in dietary fiber, making it a natural choice for some health-conscious dieters. In addition, celery contains numerous minerals and vitamins, including vitamin A, vitamin K, folate, magnesium, manganese, phosphorus, calcium, vitamin B6 and vitamin C. Unfortunately, celery is also high in sodium and may not be suitable for people on no-salt diets.
Commercial Cultivation
Although home gardeners across the nation grow celery, some states produce the vegetable in large quantities to deliver to the rest of the country. California tops the celery-producing states with approximately 23,500 acres in cultivation. Other states that grow and sell celery include Florida, Texas, Michigan and Ohio.
Weight Loss
Because it's low in calories, celery is a staple in many diets. One cup of chopped raw celery contains only 16 calories but provides 6 percent of the daily recommended value of fiber. Adding celery to salads and snacks helps you feel full without adding weight.
Uses
Wash the individual celery stalks after removing them from the base section and chop the celery into small pieces for use in soups and salads. Fill larger sections of celery with peanut butter or cream cheese for a tasty, nutritious snack. Store fresh celery stalks in the refrigerator. Add celery seeds to soups and casseroles for flavor.
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