Dieters tend to eat lots of celery because it is so low in calories, even by vegetable standards; 2 stalks contain less than 10 calories, yet their high fiber content makes them very filling.
Celery is a good source of potassium; it also contributes small amounts of vitamin C and folate and vitamin A. Although it is not particularly high in nutrients, i adds a unique flavor to a varieties of recipes, from soups and stews and poultry stuffing. celery is approximately 90% water; this liquid is often extracted and combined with other vegetable juices to make a refreshing, nutritious drink.
Celery leaves are often discarded, but those are the most nutritious part of the plant, containing more calcium, iron, potassium, and vitamin A and C than the stalks. The leaves should be salvaged for use in soups, salads, and other dishes enhanced by the flavor of celery.
Traditionally, herbalists have advocated fresh celery and celery seed to treat gout and other forms of inflammatory arthritis, as well as to treat high blood pressure and edema. Polyacetylene, a compound in celery, is said to reduce production of prostaglandines, body chemicals that are instrumental in producing inflammation. There is no proof, however, that celery actually eases arthritis pain. Nor is there any proof that celery lowers blood pressure and increases urination.
Celery may reduce the risk of certain cancers. The polyacetylene in celery destroys benzopyrene, a powerful substance that causes cancer This benefit can be partially offset by the celery's high level of plant nitrates, substances that the body converts to nitrosamines, which are linked with increase risk of cancer. However, many researchers believe that this is a rather minor risk because most plants high in nitrates and other potentially cancer-causing substances also contain chemicals that neutralize harmful effects. Also, cooking celery by boiling, braising, or steaming, lowers nitrate levels.