Whether you use fresh or canned pumpkin, incorporating pumpkin into your meals is never a bad idea. That is especially true when pumpkins are plentiful during fall. Even the seeds, which you should not throw away after scooping out the stringy flesh, offer beneficial nutrients. The actual pumpkin flesh, though, is one of the richest sources of beta-carotene and contains other nutrients like fiber, vitamin C, carotenoids, copper, potassium, iron, and more. 

What Is Pumpkin?

The pumpkin is considered one of  the oldest domesticated plants. Historians suspect that tribes native to North America grew them since at least 5,000 BCE. Pumpkin is technically a fruit, but people commonly think of it as a vegetable. Fruits are edible, seed-bearing, flowering plants, which makes all squash fruits. The pumpkin is technically a winter squash that comes from the Cucurbita pepo or Cucurbita maxima plants. It is related to watermelon, zucchini, and cucumber, among other fruits and vegetables. The entire pumpkin, minus the string flesh and skin, is edible.

Pumpkin flesh and seeds are rich in a wide variety of nutrients. They contain everything from zinc and vitamin A to healthy fats and fiber. We hope that you don’t reserve pumpkins just for carving this year and that you enjoy them for all their health benefits. If you choose to use canned pumpkin, make sure it is 100% pure pumpkin, not pumpkin pie filling. The former is real pumpkin, while the latter is rich in processed ingredients, added sugars, and unhealthy oils. Continue reading to learn why you should eat more pumpkin. 

May Help Regulate Blood Pressure

A one-cup serving of cooked pumpkin provides more than 12% of the recommended daily intake (RDI) of potassium. Potassium is an electrolyte found in bananas, avocados, squash, potatoes, and other fruits and vegetables. Most adults lack sufficient potassium in their diets, which is a shame since potassium may help regulate blood pressure. It works to counteract the effects of sodium, which most Americans consume in excess regularly. Additionally, the fiber in pumpkin may help promote healthy cholesterol levels, which lowers the risk of heart disease. 

Provides Manganese And Copper

These two minerals may not receive as much attention as other nutrients, but they are integral to overall health. Manganese helps protect against bone density loss and fractures. The anti-inflammatory properties of manganese may also help encourage optimal metabolic, joint, and brain health. Copper, on the other hand, helps promote the formation of hemoglobin and collagen. It also aids with the synthesis of enzymes and proteins involved with respiration, energy metabolism, and DNA synthesis. 

Helps Maintain Healthy Vision

Pumpkin’s vibrant orange color is attributed to the impressive beta-carotene content. Beta-carotene is a precursor to vitamin A and essential for maintaining healthy vision as you age. Several studies indicate that beta-carotene may help lower the risk of age-related macular degeneration and cataracts, two common age-related causes of vision loss. Lutein and zeaxanthin are two other carotenoids in pumpkins and they work to protect the eyes from oxidative stress and UV light. 

Supports Healthy Skin

Pumpkins contain vitamins A, C, and E, in addition to zinc, all of which contribute to healthier skin. Vitamin C works to enhance collagen production and improve skin elasticity, which helps reduce the signs of aging. Zinc aids inflammation reduction and may help people with acne-prone skin. Lastly, research published in the American Journal of Clinical Nutrition claimed that beta-carotene works to protect the skin from UV rays.

Lots Of Vitamins C & E

A one-cup serving of cooked pumpkin contains 13% of the RDI of both vitamin C and vitamin E. Vitamin C, as we mentioned previously, supports collagen synthesis and helps protect cells from tissue damage. It is also an integral antioxidant for optimal immune function and neurological health. Vitamin E also offers antioxidant effects, and a diet rich in vitamin E has been linked to a reduced risk of PMS symptoms, Alzheimer’s disease, acne, wrinkles, and hormonal problems. Vitamin E also works to prevent free radical damage, which may help to decrease the risk of several cancers, including colorectal and prostate cancer.

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If there is a seasonal squash you should try during the fall, it is the kabocha squash. It looks like a squatty green pumpkin that has a bright orange flesh. Kabocha squash has a sweeter flavor, similar to butternut squash, and can absorb a variety of flavors. It goes great in soups and stews, but it is classically fried in tempura batter and served with a vegetable medley in Japanese cuisine. That’s not all it can do, though, as this recipe shows how you can transform the squash into crispy, spiced dehydrated chips. The chips deliver in the crispy category and have a robust flavor that keeps you coming back for more. And unlike packaged chips you buy in the store, you can eat these guilt-free.

Kabocha squash, much like sweet potatoes, is a great source of beta-carotene, a precursor of vitamin A. A 2/3 cup serving of kabocha squash provides the following nutrient content:

• Calories: 30
• Fat: 0 grams (g)
• Fiber: 1.2 g
• Carbohydrates: 8.2 g
• Protein: 1.1 g
• Vitamin C: 9 milligrams (mg)
• Beta-carotene: 1,782 micrograms (mcg)

In order to reduce the risk of age-related macular degeneration (AMD) and promote optimal vision, the body needs vitamin A. Vitamin C may also help slow the progression of AMD, and people who consume a lot of vitamin C have a lower risk of cataracts. Some research indicates that beta-carotene, which is present in kabocha squash, may help prevent some cancers when consumed through food and not as a supplement. More studies are necessary in humans to confirm kabocha squash’s cancer-preventative properties. For now, enjoy the chips and you may benefit you eye health, immune function, and more.

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Pumpkin is back, people, and the advertisements for this glorious fall and winter squash have only just begun. Seeing pumpkin spice lattes, pumpkin pies, or pumpkin breads gets some people excited. It indicates that summer is ending and fall is approaching. With the onset of fall comes major festivities, including Halloween, Thanksgiving, and then Christmas to start winter. 

The pumpkin recipes that most people see in coffee shops and grocery stores, however, are quite unhealthy. The pumpkin fad means that more people consume high-calorie foods, most of which contain processed ingredients. Is it even possible to make pumpkin-inspired seasonal recipes that are healthy? The answer, dear friends, is yes.

Are Pumpkins Healthy?

Belonging to the squash family, pumpkin exhibits a wide range of health benefits. In fact, pumpkin happens to be one of the richest sources of beta-carotene, which is an antioxidant that gives orange foods their vibrant colors. The body converts beta-carotene into vitamin A, which encourages optimal eye health, immune function, and even protects against heart disease. One study found that a diet rich in beta-carotene foods helped suppress tumors in patients with prostate cancer. A separate 2014 cross-sectional study from Japan found that beta-carotene slowed the development of colon cancer.

Some studies found that pumpkin’s fiber, potassium, and vitamin C content supports a healthy cardiovascular system. A 2017 study, for example, indicated potassium’s importance in reducing blood pressure levels. One cup of cooked pumpkin provides 16% of the recommended daily intake of potassium.  

Pumpkins are also great sources of fiber, vitamin E, copper, riboflavin, folate, niacin, iron, and magnesium. To learn how to incorporate more of this fall favorite into your diet, explore the following healthy recipes. These aren’t your standard pumpkin recipes, but they sure make pumpkin the star of the show. You won’t be missing pumpkin flavor at all!

Pumpkin Apple Fruit Leather

Elevate your fall snack game with this vegan pumpkin apple fruit leather! Celebrate the season with flavor, low calories, and deliciousness.. 

Click here to make the recipe. 

Pumpkin Pie Overnight Oats

These pumpkin pie overnight oats make for a great, filling vegan breakfast on slightly brisk fall mornings. Just grab the jar and eat it on the go!

Click here to make the recipe.

Slow Cooker Vegan Pumpkin Butter

A luxuriously spreadable pumpkin butter is 100% vegan and great for the fall season. You can put it on toast or freshly sliced apples!. 

Click here to make the recipe. 

Dehydrated Pumpkin Rosemary Crackers

Enjoy a nutrient-dense, crispy pumpkin rosemary cracker while cleansing. It contains flax seeds, a ton of seasonings, and pumpkin, of course!

Click here to make the recipe. 

Raw Vegan Pumpkin Pie Tarts

Get in the fall spirit by making these adorable and delectable pumpkin pie tarts. The greatest thing about these tasty tarts is that they are easy to make, but they also boast bold flavors. All you need is time for the filling to set and you have yourself a healthy take on a fall classic. 

Click here to make the recipe. 

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Given the season, you might be craving all things pumpkin. Allow us to steal your focus away from the mighty pumpkin and direct it toward butternut squash. Much like pumpkin, butternut squash has an orange flesh that is celebrated for not only its flavor, but also its nutritional benefits. 

Butternut Squash Nutrition

Even though butternut squash is typically available year round, it tends to be most abundant during fall. A lot of people consider it to be a vegetable, but it is technically a fruit, although it lends itself to both sweet and savory applications. It exhibits a slightly nutty and decadent flavor that beautifully absorbs warming spices like nutmeg, cinnamon, ginger, and turmeric. The following nutrients are present in 100 grams (g) of raw butternut squash:

• Calories: 48
• Protein: 1.15 g
• Carbohydrates: 10.5 g
• Fiber: 2 g
• Folate (vitamin B9): 55 micrograms (mcg)
• Magnesium: 15 milligrams (mg)
• Vitamin C: 7.6 mg
• Potassium: 329 mg
• Iron: 0.21 mg
• Manganese: 0.075 mg
• Calcium: 22 mg

Butternut squash is also a rich source of carotenoids, including beta-carotene, which are plant pigments that give it the vibrant orange color. Those compounds are provitamin A carotenoids, which the body converts to retinal and retinoic acid (the active forms of vitamin A). Vitamin A is necessary for cell growth, eye health, bone health, and optimal immune function. Continue reading to discover why you should add more butternut squash to your diet. 

May Lower The Risk Of Heart Disease

A 2016 study in 2,445 people demonstrated that the risk of heart disease lowered 23% for every additional serving of yellow or orange vegetables. Butternut squash contains antioxidants that have a positive impact on the heart. Although more research is necessary to better understand the relationship of butternut squash on heart health, the existing research is promising. Butternut squash also contains potassium, which helps lower blood pressure, enhance muscle strength, and aid overall heart function.

Helps You See Better

Thanks to the carotenoid content, butternut squash is one of the best foods for eye health. The body converts beta-carotene into vitamin A in the body, which works to promote healthier vision. Butternut squash also contains lutein and zeaxanthin, which are other carotenoid compounds. A review of several studies found that those carotenoids help minimize the damage from ultraviolet (UV) light from the sun and blue light exposure. Butternut squash also contains vitamin C, which works in conjunction with vitamin A to help prevent age-related vision issues, such as macular degeneration and cataracts. 

Supports Healthy Digestion

One cup of butternut squash provides nearly 10% of the recommended daily intake (RDI) of fiber. The squash provides both soluble and insoluble fiber. Soluble fiber moves slowly through the digestive system and forms a gel-like substance that helps feed healthy bacteria in the gut. Insoluble fiber helps the body process waste, improve overall gut health, and prevent constipation. Since fiber helps to fill you up, eating butternut squash may help stave off hunger cravings and aid weight loss efforts. Foods that are rich in fiber also help lower total cholesterol levels, improve blood sugar, and reduce the risk of heart disease. 

Benefits Immune Function

In case it isn’t evident by now, butternut squash is rich in beta-carotene, but that isn’t the only antioxidant it contains. Butternut squash is also rich in vitamins C and E, both of which lend a helping hand to the immune system. Researchers note that all of the antioxidants in butternut squash help fight free radical damage, support immune function, and encourage optimal cellular health. During cold and flu season, which tends to coincide with fall, you should eat more vitamin C-rich foods, such as butternut squash. 

May Benefit Diabetes Treatment And Prevention

The body converts the food you eat into energy as carbs that are broken down into sugar (glucose). Most people don’t typically monitor blood sugar levels on a regular basis. That isn’t the case for people with diabetes, and the CDC estimates that one in 10 Americans has type 2 diabetes. You can prevent the disease or eradicate the need for medication by making smarter, healthier lifestyle choices, such as eating a balanced diet. Butternut squash offers some anti-diabetic properties, according to some research. Although it contains carbohydrates, which get a bad rap, the other nutrients are of greater importance.

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You have to keep your salads interesting if you want to keep your taste buds interested. A bland salad with the same ingredients and dressing is neither appetizing nor satisfying. In fact, you’ll probably seek out some more food shortly after eating it. That is why we recommend experimenting with different ingredients. Consider taking out leafy greens (even though we love them) and focus on a variety of other ingredients.

This salad takes inspiration from the classic Middle Eastern salad, which tends to have several variations from country to country. It is very simple, but the flavors are bright, powerful, and highly addictive. Plus, it is naturally rich in water-rich produce items, so eating it contributes to your overall water intake for the day.

Key Ingredients

Cucumber: Cucumber is a naturally detoxifying effect on the body, working to cleanse the liver. In addition to being a natural diuretic, cucumber also contains several integral nutrients, including vitamin C, vitamin K, magnesium, and potassium, among others.

Tomatoes: They are plump, juicy, and naturally rich in lycopene, beta-carotene, flavonoids, folate, potassium, vitamin C, and vitamin E. Studies indicate that tomatoes may help protect the skin, eyes, ones, and heart, in addition to helping reduce inflammation.

Basil: The classic pesto leaf has many purposes, and several health benefits to boot. Many researchers attribute basil’s health benefits to the diverse antioxidant profile. Basil works to reduce inflammation, enhance immune function, protect the liver, and regulate blood sugar.

Red onion: Not everyone enjoys onion in their salad, but they do work very well with the other ingredients in this specific salad. They have a diverse and rich nutritional profile, offering lots of fiber, potassium, vitamin C, B vitamins, and potassium, a mineral that aids cellular function, fluid balance, muscle contraction, and more. Researchers confirm that onions are an excellent source of antioxidants, containing at least 17 different antioxidant compounds, including anthocyanins.

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With a limited season of availability, apricots should be on your summer grocery list. They are known for their distinctive orange color and signature sweetly tart flavor. They also boast an extensive list of health benefits, making them more than just a scrumptious summer snack. Health experts consider apricots to be a nutrient-dense food with lots of fiber, vitamin A, and vitamin C. Some studies indicate that they may help reduce inflammation and even treat dry eyes. We will explore many of their benefits in this article. 

What Are Apricots?

An apricot is an edible fruit that comes from the apricot tree. Apricots belong to the stone fruit family, which includes peaches, nectarines, plums, cherries, and almonds. The belief is that they are either native to China or Japan, or Armenia, but now they are cultivated worldwide. Regardless of the tree’s origins, apricots have been a staple in many cultures for hundreds of years. Egyptians, for example, used apricots to make a traditional juice, while English settlers used apricot oil in the 17th century as a way to reduce inflammation. 

Nutrition

Raw apricots are low in calories but high in fiber, vitamin C, vitamin A, potassium, and other important micronutrients. Most of the calories come from carbs, not protein or fat. A one cup serving or raw apricots exhibits the following nutritional profile:

• 74.4 calories
• 17.2 carbohydrates 
• 0.6 grams (g) of fat
• 14.3 g of sugar
• 3.1 g of fiber
• 2.2 g of protein
• 15.5 milligrams (mg) of vitamin C
• 401 mg of potassium
• 15.5 mg of manganese
• 0.6 mg of iron
• 35.6 mg of phosphorus
• 0.9 mg of niacin
• 1.4 mg of vitamin E
• 149 micrograms (mcg) of vitamin A
• 5.1 mcg of vitamin K

Promotes Eye Health

As an excellent source of vitamin A, apricots are beneficial for eye health. In fact, a deficiency in vitamin A can result in dry eyes, vision loss, and night blindness. Apricots are also rich sources of beta-carotene, which the body converts into vitamin A. Additionally, they contain zeaxanthin and lutein, two carotenoids that support macular function and protect against oxidative retinal damage, which is a long-winded way of saying apricots do wonders for the eyes.

Enhances Hydration Efforts

Apricots are naturally rich in water (about 85%), meaning they may help maintain fluid balance in the body. They also contain a lot of potassium, an integral electrolyte that supports hydration by regulating fluid levels in the and out of cells. That makes apricots a great snack for warm weather and for people with active lifestyles. 

Rich In Antioxidants

Apricots provide a long list of micronutrients, but they also exhibit impressive antioxidant activity. These are plant compounds that protect against free radicals and damage to cells. It’s possible that the reduction of free radicals can reduce the risk of certain conditions, including heart disease and certain cancers. Apricots contain a lot of carotenoids, which give the fruit its signature orange hue. One study found that apricots are especially rich in beta-carotene, gamma-carotene, and beta-cryptoxanthin.

Supports Regularity

Fiber moves through the body without being digested, adding bulk to stool and preventing constipation. One analysis looked at research that showed how increasing fiber intake was able to increase stool frequency in patients with constipation. Sweet apricot seeds are actually sold as snack foods and can supply more fiber than the fruit itself. A quarter-cup serving contains five grams of fiber, which meets up to 20% of the recommended daily intake for fiber. 

May Reduce Blood Pressure

As we mentioned earlier, apricots provide a lot of potassium, a key electrolyte and mineral that helps regulate blood pressure. It does this by balancing sodium levels in the body. According to research, adding more potassium-rich foods to your diet may reduce the risk of hypertension and support cardiovascular health. A higher potassium-to-sodium ratio in your diet helps relax blood vessels, which ultimately reduces the strain on the cardiovascular system. 

May Relieve Menopausal Symptoms

Due to the fact that apricots contain phytoestrogens, apricots may help relieve menopausal symptoms. Phytoestrogens are compounds that support hormone balance and reduce hot flashes and mood swings. The potassium and iron in apricots may also ease certain symptoms of menopause. Plus, the antioxidant properties may also support hormonal balance and inflammation reduction, potentially helping with mood swings and hot flashes in menopausal women.

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Just four simple ingredients and a simple method required to make this luxurious and refreshing apricot sorbet. Because it is a no-churn sorbet, an ice cream maker is not required for this recipe. You just need a food processor, a freezer-safe container, and a desire to enjoy a subtly sweet and tart sorbet. We love this sorbet because it is creamy, sweet, tart, refreshing, and made with simple methods.

Apricots are stone fruits that are in season during summer. They are low in calories and have a diverse nutritional profile. They contain vitamins, A, C & E, potassium, fiber, and powerful carotenoids, including zeaxanthin, beta-carotene, and lutein. Apricots also other flavonoids that may help the body fight off illnesses, including type 2 diabetes and heart disease. The primary flavonoids in apricots are catechins, chlorogenic acids, and quercetin. Working to neutralize free radicals and oxidative stress, these flavonoids may help reduce the risk of chronic illnesses and obesity. Do not peel your apricots because the peel boasts large quantities of fiber and other nutrients. Just make sure that you discard the pit (a.k.a. the stone), as that is inedible.

The best way to ensure that this sorbet has a great texture is to freeze the apricots ahead of blending them with the other ingredients. Just make sure to separate the slices to avoid them freezing in giant clumps. You can do this by laying them flat on a parchment paper-lined plate or baking tray. Once they are frozen, you can use them immediately to make the sorbet, or you can store them in a freezer bag or airtight container in the freezer until you are ready.

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If you want to sneak more vegetables into your diet, smoothies and popsicles (believe it or not) are two of the best ways to do so. That is especially true if you have children and want to sneakily get them to enjoy more vegetables. These popsicles are more like smoothie pops because you blend the ingredients together prior to pouring the mixture into popsicle molds. In doing so, you completely disguise the carrots amongst the blended orange flesh, fresh orange juice, and agave nectar. You and your child(ren) will not even notice the carrot in this recipe!

As a general rule of thumb, most things that make a smoothie delicious also make for a great popsicle. That could be green smoothie popsicles or these orange carrot popsicles. Not only are carrots rich in beta-carotene, but they also have a naturally sweet flavor, so your taste buds won’t be shocked by any pure carrot flavor. It’s not like you’re taking a big snap of a carrot after enjoying wings or anything like that! Although, if you are familiar with eating carrots, you know that beneath the subtle woody flavor is a natural sweetness. If you feel more adventurous once you finish cleansing, add some steamed beets or boiled sweet potatoes to this recipe!

For popsicle molds, we love environmentally-friendly silicone molds, especially since the popsicles come out of them so easily. You can also use quick freeze molds, which do come at a higher price point because they have quick-freezing technology that will freeze popsicles in minutes. Finally, if you want a popsicle for on-the-go purposes, you can get single-use plastic push pops. These are great for serving kids. Don’t have popsicle molds? No problem! You can use muffin tins, shot glasses, ice cube trays, or yogurt containers!

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It’s never a bad idea to eat your vegetables, especially if they are of the cruciferous variety. This large family of nutrient-dense vegetables is known for their crunchy, slightly bitter nature. Broccoli is probably the most famous cruciferous family member, but the rest of the veggies in the family are well-regarded for their health benefits. 

What Are Cruciferous Vegetables?

Belonging to the genus Brassica, cruciferous vegetables get their name from their four-petaled flowers, which resemble a crucifix, or cross. Their rich colors indicate that they are chock-full of nutrients. Researchers note that the deeper the color of a fruit or vegetable, the more nutrient-dense it is. For example, spinach has a richer nutritional profile than iceberg lettuce. The list of notable cruciferous vegetables includes:

• Broccoli
• Kale
• Turnips
• Cauliflower
• Arugula
• Brussels sprouts
• Chard
• Cabbage
• Bok choy
• Watercress
• Collard greens
• Horseradish 
• Kohlrabi
• Mustard greens

Health Benefits

Thanks to their unique combination of essential nutrients and unique plant compounds, cruciferous vegetables offer a range of health benefits. Most of them contain sulforaphane and indole-3-carbinol (I3C), both of which have been extensively studied for their health properties. For example, those compounds may help reduce the risk of chronic diseases and support cellular health, among other benefits. Continue reading to learn how cruciferous vegetables benefit your overall health. 

They Provide Lots Of Folate

Vitamin B9, or folate, is an essential nutrient required for the formation of red blood cells and DNA. It is especially important for pregnant people, as it can help reduce the risk of birth defects. That is why you commonly see its synthetic form (folic acid) in prenatal vitamins. Because folate moves through your system at a quick rate, health experts encourage you to consume it regularly. Ideally, adults and children over the age of four should consume 400 micrograms (mcg) of folate per day. Broccoli, turnip greens, and Brussels sprouts are especially rich in this nutrient. 

They May Benefit Gut Health

Research shows that only 9% of women and 5% of men consume the recommended daily intake (RDI) of fiber. Incorporating more cruciferous vegetables into your diet may help you meet your daily needs. Cruciferous veggies contain both soluble and insoluble fiber, both of which feed the beneficial bacteria that inhabit the gut. In doing so, you increase diversity in the gut microbiome, which may enhance digestive function and immune function. 

They May Reduce Cancer Risk

Sulforaphane is a compound that benefits the body in numerous ways, one of which is playing a role in cancer protection. How does it do that? Well, it works to inhibit the growth of cancer cells. I3C is another compound found in cruciferous vegetables that has been shown to activate tumor suppressor genes, which may help prevent tumor growth. Additionally, a number of studies suggest that the glucosinolates in cruciferous vegetables may reduce the risk of breast, pancreatic, lung, bladder, colon, and prostate cancers. These veggies may also help to counteract cancer-causing nitrosamines and polycyclic aromatic hydrocarbons, which are found in barbecued, charred, or cured fish or meats. 

They May Boost Brain Health

Pass the broccoli, the Brussels, the cabbage, kale, and more if you want to stay mentally sharp as you age. Research shows that cruciferous vegetables contain valuable compounds including I3C and diindolylmethane, which offer antioxidant and anti-inflammatory properties that may protect the brain. Most cruciferous vegetables also contain vitamin E, vitamin K, and beta-carotene, all of which fight free radicals and oxidative stress, which may contribute to cognitive decline. Vitamin E safeguards your cells, including brain cells, which may help delay brain aging. Vitamin K has been shown to boost memory, while beta-carotene may slow cognitive decline. 

They May Improve Heart Health

According to several studies, eating more cruciferous vegetables may lower your risk of death from heart disease. Researchers note that the heart-protective effects may come from the isothiocyanate compounds that reduce oxidative stress and inflammation. The sulforaphane in cruciferous vegetables has demonstrated an ability to reduce LDL or “bad” cholesterol. A small study that included nine participants found that supplementing with sulforaphane led to a 12% reduction in LDL cholesterol after just six weeks, and a 24% reduction after 12 weeks.

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Here we go again with the creativity! This isn’t a plane Jane pesto, people. We have to change it up and keep you on your toes so that your taste buds remain interested in raw vegan foods. Varying your ingredients and straying from the well-traveled path is a great way to enjoy new flavors and reap the benefits of different plant compounds. Because we live in a society that regularly wastes edible parts of fruits and vegetables, we wanted to provide a unique way to use celery leaves, which most people discard without hesitation.

Next time you have a bunch of celery with beautiful leaves, turn those leaves into a pesto. While you can incorporate them into salads, it is much easier and quicker to transform them into a pesto sauce. From a nutritional standpoint, celery leaves are rich in the following vitamins and minerals:

• Vitamin A
• Vitamin C
• Vitamin K
• Calcium
• Magnesium
• Potassium
• Fiber
• Beta-carotene

Celery leaves may help enhance immune function due to the presence of vitamins A and C. Both of these vitamins work to protect the body against infections, while simultaneously enhancing skin health. The calcium and magnesium in celery leaves are essential for maintaining strong bones and reducing the risk of osteoporosis. Because celery leaves contain antioxidants and chlorophyll, they aids the body’s natural detoxification processes. In fact, they may aid the body with toxin elimination.

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