Celery

Celery comes from a wild plant growing in Europe and Asia in a marshy area. In the beginning, it was used as a healing plant, and also served to decorate the table.
Nutritive properties of parsley:
Celery is a very valuable food and medicine. Its root crops and leaves contain the most valuable amino acids asparagine, tyrosine, carotene, nicotinic acid, microelements, essential oils (in roots up to 10, in leaves - up to 30 mg /%). All parts of the plant excite appetite. Celery is rich in vitamins - these are vitamins of group B, vitamin K, E, A and ascorbic acid. The most valuable parts of celery are resilient crispy stems and a fleshy root. Seeds of celery are also used in cooking as a seasoning. In addition, celery seeds contain useful oil, which is widely used in perfumery and pharmaceuticals. Celery salt is obtained from the roots of celery. Celery salt is a rich source of organic sodium, which increases the digestibility of nutrients by the body.

List of vitamins:

Vitamin A is involved in oxidation-reduction processes, regulation of protein synthesis, promotes normal metabolism, functions of cellular and subcellular membranes, plays an important role in the formation of bones and teeth, as well as fat deposits, is necessary for the growth of new cells, slows down the aging process.

Systemic thiamine deficiency is a causal factor in the development of a number of serious disorders, the leading place in which the lesions of the nervous system occupy. The complex of consequences of thiamine deficiency is known as the beriberi disease.

Vitamin B2 is necessary for the formation of erythrocytes, antibodies, for the regulation of growth and reproductive functions in the body. It is also necessary for the health of the skin, nails, hair growth and in general for the health of the whole organism, including the function of the thyroid gland.

Vitamin B3 dilates the small blood vessels (including the brain), improves microcirculation, has a weak anticoagulant effect, increasing the fibrinolytic activity of the blood. It has detoxification properties.

Vitamin C is used as a restorative and stimulating immune system for various diseases (colds, oncological, etc.), and also prophylactically with insufficient intake of food, for example, in the winter-spring period.

Vitamin E prevents the formation of thrombi and promotes their absorption. It also improves fertility, reduces and prevents hot flashes in the menopause. Vitamin E is also used in cosmetology to preserve youthful skin, it promotes skin healing and reduces the risk of scar tissue formation.

Vitamin K plays a significant role in the metabolism of bones and connective tissue, as well as in healthy kidney work. In all these cases, the vitamin is involved in the assimilation of calcium and in ensuring the interaction of calcium and vitamins D and B, in other tissues, for example, in the lungs and in the heart.