Celery Seeds 100 g, 50 g, 25 g

Celery Seeds 100 g ($9.99), 50 g ($6.99), 25 g ($4.99)

Benefits:
Important Nutrient Rich
One tablespoon (6.5 grams) of celery seeds provides:
Calories: 25 calories
Carbs: 2 grams
Protein: 1 gram
Fat: 2 grams
Fiber: 1 gram
Calcium: 12% of the Reference Daily Intake (RDI)
Iron: 17% of the RD
Manganese: 27% of the RDI
Magnesium: 9% of the RDI
Phosphorus: 5% of the RDI
Zinc: 6% of the RDI

Bone Health
Your bones require certain vitamins and minerals in varying amounts to stay healthy and strong. Celery seeds contain many of these important nutrients. One of the most well-known minerals for bone health is calcium. One tablespoon (6.5 g) of the seeds provides 12% of the RDI for this mineral.

When your calcium intake is inadequate for extended periods, your body compensates by pulling calcium from your bones. This may lead to a lower bone mineral density, which is a measure of the number of minerals present in a certain volume of bone. A lower bone mineral density is associated with an increased risk of fractures, especially in older adults. Some studies suggest that increasing your calcium intake may reduce your risk of fractures.

Celery seeds are also rich in a lesser-known mineral called manganese. One tablespoon (6.5 grams) of the seeds packs an impressive 27% of the RDI. Manganese is needed to activate enzymes that produce proteins necessary for the formation of bone tissue and cartilage. Thus, it supports bone structure and strength.

Lastly, celery seeds also contain magnesium and phosphorus. These two minerals support bone-building cells called osteoblasts. Deficiency in either of these nutrients may lead to chronic bone diseases like osteoporosis.

Red Blood Cell Formation
Iron is a mineral essential for producing red blood cells. These red blood cells deliver oxygen from your lungs to other parts of your body. Celery seeds are a great source of iron for both men and women. One tablespoon (6.5 grams) of celery seeds provides 17% and 38% of the RDIs for women and men, respectively.

Without enough dietary iron, your body cannot produce enough red blood cells. As a result, you may develop iron-deficiency anemia. Iron deficiency is the most common micronutrient deficiency worldwide, but eating more iron-rich foods has been shown to lower your risk of deficiency and subsequent anemia.

Celery seeds contain non-heme iron. This type of iron is different from heme iron in animal products and is absorbed at a lower rate at roughly 10%. Vitamin C enhances the absorption of non-heme iron in plant foods like celery seeds. Eating foods rich in vitamin C like berries, citrus fruits, or bell peppers in meals with the seeds can help optimize non-heme iron absorption.

Blood Sugar Levels
Magnesium has many functions in your body, such as improving blood sugar levels. Maintaining healthy blood sugar levels is important for reducing your risk of type 2 diabetes and heart disease. Celery seeds are a great source of magnesium, with one tablespoon (6.5 grams) providing 12% of the RDI.

Magnesium plays an important role in blood sugar control and helps increase your cells’ response to insulin, a hormone that regulates blood sugar levels. Including magnesium-rich foods like celery seeds in your diet may reduce your risk of type 2 diabetes. In fact, one large review associated magnesium-rich diets with an up to 14% reduced risk of diabetes.

May Fight Bacteria
Celery seed may have antibacterial properties. For example, one test-tube study found that celery seed fought off H. pylori bacteria, which are found in the digestive tract of certain individuals and may lead to stomach ulcers. However, these benefits have not yet been tested in humans. Another study observed similar antibacterial benefits of celery seed extract against certain bacteria, yeast, and mold strains. Therefore, researchers suggest that extract from the seeds may have potential as a natural food preservative (27).

Antioxidant
Celery seed may also have antioxidant properties. Antioxidants are compounds that prevent cellular damage caused by molecules called free radicals. Your body requires a healthy balance of antioxidants and free radicals to maintain optimal health. Though research is limited, a few animal and test-tube studies have found celery seed extract to possess antioxidant properties. This may be explained by the presence of polyphenols in celery seeds. Polyphenols are beneficial compounds in certain plant foods. Larger studies have linked polyphenol-rich diets to a lower occurrence of cancer, heart disease, and diabetes.

Botanical Name: Apium graveolens
English: Smallage, Garden Celery
Ayurveda: Ajmodaa, Ajmoda, Ajmodikaa, Dipyaka.
Unani: Karafs.
Also, known as: Celery, Qin casa, Sai kan choi, Celery, Celery, Celery, Oranda mitsuba, Daun sop, Celery, Khuen chai, Celery-keerai, Ache, Celery, Celery, Celery, Chanoo Rhadodni, Han-ch’ in
Habitat: Europe, Asia, and Africa
Origin: India
Harvested: Cultivated
Parts Used: Seed

General Information:
The celery plant is an erect, biennial aromatic herb with bright green foliage and umbels of tiny cream- colored flowers followed by small dry fruits. Celery leaves are pinnate with rhombic leaflets 3-5 cm long and 1-3 cm broad. The small dry fruits are about 1 mm in diameter and have minute corky ridges visible on the fruit surface. The biennial plant grows to a height of about 1-2 feet and has green-white flowers, 2-3 mm in diameter, which develops into seeds.

The name for Chinese celery, daun sop or “soup leaf” is because it is mainly used in soup, to which it adds a strong, bitter taste. In Asian cooking, it is also used in noodle or rice dishes and in stir-frying Stalk celery can be used raw in salads but is best known for adding a rich spicy flavor to soups and stews. Celery seeds are used as a spice in Indian cooking and are an essential ingredient of many spice mixtures and recipes in French, English, and American cookery.

 

How to use:
We make these suggestions to help you get the best benefit from the herbs that you’re choosing to improve your health. Also we make these ideas and recommendations so that consuming them easier and better fit into your lifestyle by adding them to the food that you already eat.
For the full health benefit, it is best to consume (or use the whole herb in poultices) the whole herb. All of the compounds in the herb act best together, as nature intends. Extracts draw out the most prominent beneficial compounds and may concentrate them. What is not extracted can be helpful in ways that we do not yet understand.

Cut Pieces or Powdered Herb:
There are different ways to use cut pieces or powdered herb.
Food Preparation: You can add powdered or pieces of herb (if the pieces you buy are bigger than you like, a coffee or herb grinder will quickly reduce) to any yogurt, smoothie, apple or other sauces, spreads, salads or other foods more familiar to you that don’t use heat. Heat can be damaging to the beneficial compounds in the herb. Other options like oatmeal, scrambled eggs, pasta sauce, soup, cookies and anything else that fits your lifestyle, but minimizing (by adding near the end of cooking) the heat is helpful.
Also, for children, you can mix powdered herb with honey or glycerin to make paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help medicine go down. The resulting liquid is called an electuary.
For seeds in general, but especially small seeds, it’s best to grind these to break the protective hulls a short time before consumption. This makes all the benefits available, rather than some remaining locked inside the hulls that are unbroken by insufficient chewing.
To make adding herbs even easier, you could add a week’s worth of your chosen herb(s) to an amount of, for example, yogurt that you would eat in a week. Mix thoroughly and eat this each day of the week. So you make once /week and just eat each other day.
Hot Infusion: The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. The heat from making tea can degrade some of the beneficial compounds in the herb. This method minimizes this effect. For the full health benefit, it is recommended to consume what is left over after making tea.
Decoctions: Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water, Bring the water to boil, reduce heat and simmer for 30-60 minutes with the pot covered. Squeeze out as much as liquid as possible. Best practice is to drink the liquid and also consume the solid material that remains. Herb pieces can also be used.
Powdered Herb:
There are different ways to use powdered herb.
Capsules: HerbsCrafters makes capsules guaranteed to be filled with the pure herb with no filler or any other products. You can also use powdered herb to make your own capsules at home. These capsules are best taken with liquid to aid in digestion and absorption and to ensure it doesn’t stick in your throat.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Tips:
You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder or licorice root powder.

Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purpose ONLY.
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.