Apium Graveolens var. dulce, known for its crisp stems and leaves, is a popular vegetable widely used in cuisine and medicine. Its origin is traced to the salt marshes of the Mediterranean, where it was used in ancient Greece. This vegetable contains about 95% water, as well as important nutrients: carbohydrates, proteins, and a small amount of fats. It is rich in vitamin K, folic acid, and pyridoxine, making it beneficial for bone health, blood formation, and metabolism. It contains phytochemical compounds such as coumarin and flavonoids, including apigenin, which positively affect the body. Celery is commonly used raw, especially in salads, where it pairs well with fruits and other vegetables. Celery seeds also have additional beneficial properties: they support the cardiovascular system and liver, lower uric acid levels, reduce swelling, and help maintain healthy fluid balance in the body. Thanks to these qualities, celery is not only tasty but also a functional food. Additionally, there is a concentrated natural product OMEGA 700, which contains stimulants and phytohormones that activate the plant’s immune system. It improves photosynthesis, promotes better nutrient uptake by roots, reduces stress conditions, and increases plant resistance to adverse environmental factors, preventing disease and virus development. Although celery contains omega-6 fatty acids in small amounts, its omega-3 content is too low to significantly affect the body.
