GREEN CELERY

Of the three botanical varieties belonging to the Apium graveolens species, the dulce variety (Mill.) is the one we cultivate where the plants are used for the production of leaf petioles commercially known as ribs, long, large, fleshy, green or yellow-gold in colour. , consumed fresh, raw or cooked, or intended for the freezing industry; The plants in some varieties can reach heights of 60-70 cm and exceed 1 kg in weight, while newly introduced varieties are much more compact (25-30 cm) and do not exceed 800-900 g.

It also originates from the Mediterranean area and has been known as a medicinal plant since the time of Homer. Cultivation for food purposes dates back to 1500: first in Italy, then in the Mediterranean countries and in England; finally, around 1800, in the United States. It is currently cultivated throughout the world in temperate zones, but the statistics of global production are not known. In Italy the cultivation of this vegetable is very widespread, the record is held by Puglia with an estimated surface area exceeding 1,500 hectares, followed by Piedmont, Lazio, Emilia Romagna, Campania and Veneto.

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Celery is very rich in water (about 90%) and fiber which helps reduce triglycerides and cholesterol; it has a low energy value (about 20 kcal / 100 g), with a good content of mineral salts (particularly potassium) and vitamins (A, group B and C). It contains an aromatic substance, sedanin (responsible for the typical aroma) and other phytoactive compounds (phenol, mannite, inositol) which promote digestion and the absorption of gases in the digestive system. It also contains phthalides, aromatic compounds derived from phthalic acid, which regulate blood pressure, favoring the treatment of cases of hypertension. Celery also contains various types of polyphenols which have anti-inflammatory, antibacterial and antiviral properties. Consumed raw, fresh or in juice (even in the form of a centrifuge) it counteracts water retention thanks to its high diuretic power.