Celery, raw Nutritional value per 100 g (3.5 oz)
Energy: 57 kJ
Carbohydrates: 3 g
Sugars: 1,4 g
Dietary fibre: 1,6 g
Fat: 0,2 g
Protein: 0,7 g
Water: 95 g
Vitamin C: 3 mg (5%)
Apium graveolens is used around the world as a vegetable, either for the crisp petiole or the fleshy toproot.
In temperate countries celery is also grown for its seeds.
Actually very small fruit, these "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries.
They also contain an organic compound called apiol.
Celery seeds can be used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt.
Celery salt can also be made from an extract of the roots.
Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine.
Celery, onions, and carrots often used as a base for sauces and soups.
A common use for the seeds is as a "blood purifier" and it is sometimes taken for arthritis.