It has wide parsley-like green leaves and thick, juicy, ribbed stalks that join at a common base above the root. Celery, at its best, has a juicy and crunchy flesh with a mild salty flavor. Although celery is most often used for its stalks, its leaves are edible as well and have a concentrated celery-flavor. It is commonly fresh-eaten, made into juice or with salad.
Celery contains vitamin C, beta carotene, and flavonoids, but there are at least 12 additional kinds of antioxidant nutrients found in a single stalk. It's also a wonderful source of phytonutrients, which have been shown to reduce instances of inflammation in the digestive tract, cells, blood vessels, and organs.
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