Scientific Name: Apium graveolens
Celery (Apium graveolens) is a plant in the carrot family, Apiaceae. It has a crisp, rigid green stalk with leaves like cilantro and parsley. Celery may be eaten raw in salads or alone, as well as added to soups or stews. It has a mild to bitter taste. Celery leaves and seeds are also used in cuisines.
Celery is high in vitamin K (phylloquinone) (24% (daily value [DV]). There are 29.3 mg of vitamin K per 100 g of celery. Vitamin K plays a critical role in bone health. This is because vitamin K positively regulates calcium levels, an important nutrient in bones. Vitamin K also produces prothrombin, a clotting agent that is necessary for blood clotting. Blood clotting is an important process that prevents excessive bleeding when a blood vessel is injured.
Celery also contains moderate amounts of vitamin A (3% DV). Vitamin A supports your eye health. It is a component of the protein, rhodopsin, which allows the eye to see in low-light conditions. Vitamin A also plays a vital role in maintaining your body's natural defenses. This is because vitamin A is involved in the production and function of white blood cells, the cells of the immune system.