Celeriac: Nutritional Content

Celeriac (Apium graveolens), commonly known as celery root, is a variety of celery that has an edible stem and belongs to the Apiaceae family. In appearance once the roots are removed the celeriac resembles a cabbage in size and shape. Celeria is widely cultivated in the Mediteranean regions where it is often cooked and added to soups and casseroles. Apium plants (including celery, carrots and parsley) have been used medicinally in traditional forms of medicine and this may relate to their phytochemistry. Generally Apium plants contain phytochemical constituents including bergapten, flavonoids, glycosides, furanocoumarins, furocoumarin, limonene, psoralen, xanthotoxin, and selinene. Some of their medicinal effects include anticancer, antioxidant, antimicrobial, antifungal, nematocidal, anti-rheumatism, antiasthma, anti-bronchitis, hepatoprotective, appetiser, anticonvulsant, antispasmodic, breast milk inducing, anti-jaundice, antihypertensive and anti-dysmenorrhea effects. They may also prevent the development of cardiovascular diseases and induce spermatogenesis.

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About Robert Barrington

Robert Barrington is a writer, nutritionist, lecturer and philosopher.
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