Stalks and leaves the stalk vary in shades of green to almost a white the lighter the colour the less exposure it had to the sun.
Ways to prepare
Eat fresh; sliced, diced in salads, smoothies, juice extractions, stir-fried, steamed, boiled or added to soups. The leaves can be added to salads, smoothies, juice extractions, stir-fried, steamed, pesto or added to soups.
Celery stalks contain vitamin K, molybdenum, folate, potassium, fiber, manganese, vitamin B2, pantothenic acid, copper, calcium, vitamin C, B6, phosphorus, magnesium and vitamin A.
The phytonutrients fall into the category of phenolic antioxidants and have been shown to provide anti-inflammatory benefits, has been shown to decrease risk of oxidative damage to body fats and reduced risk of oxidative damage to blood vessel walls. Helps protect the digestive tract and liver following consumption of acrylamides. (Acrylamides are potentially toxic substances formed in food through a reaction of sugars and amino acids, usually through the process of frying.)
Other usesI have found chewing fresh celery stalks to reduce heartburn in minutes ;-j