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Celery
Celery is used around the world as a vegetable, either for the crisp petiole (leaf stalk) or the fleshy top root.

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 salt is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning. Celery is a staple in many soups, such as chicken noodle soup.

Raw Celery Nutritional value per 100 g (3.5 oz):
• Energy - 57 kJ (14 kcal)
• 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 (4%)

Medicinal Use:
Celery seeds contain a compound, 3-N-butyl-phthalide, that has been demonstrated to lower blood pressure. The oil and large doses of seeds should be avoided during pregnancy, as they can act as a uterine stimulant. Seeds intended for cultivation are not suitable for eating as they are often treated with fungicides.
A common use for the seeds is as a "blood purifier", and it is sometimes taken for arthritis.

Nutrition
Celery is used in weight-loss diets, where it provides low-calorie dietary fibre bulk. Celery seeds are also a great source of calcium, and are regarded as a good alternative to animal products.

Caution:
Celery is among a small group of foods (headed by peanuts) that appear to provoke the most severe allergic reactions; for people with celery allergy, exposure can cause potentially fatal anaphylactic shock. The allergen does not appear to be destroyed at cooking temperatures. Celery root—commonly eaten as celeriac, or put into drinks—is known to contain more allergen than the stalk. Seeds contain the highest levels of allergen content.

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