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Celery (Apium Graveolens var. Rapaceum) is a tasty and aromatic vegetable, part of the Apiaceae family. It is an important horticultural crop, being rich in nutritional value. It is cultivated worldwide both for food and for use in the pharmaceutical industry. This medicinal vegetable hosts a valuable source of minerals, vitamins, antioxidants, pigments, aromatic compounds, organic acids, tannins. The aim of this study was to determine the mineral composition of celery root using X-ray fluorescence (XRF), but also...

The stinging nettle (Urtica dioica) and purple dead-nettle (Lamium purpureum) are widely distributed plants, known for their medicinal and nutritional properties. Urtica dioica is particularly valued for its significant mineral content, being widely used in traditional medicine and agricultural practices. Similarly, Lamium purpureum presents notable medicinal properties and typically occupies comparable ecological functions. Calcium is critically important for developing cell walls, growth of plant cells as well a...

Parsnip (Pastinaca sativa) is a vegetable with high nutritional value, which is cultivated mainly for the consumption of its roots, used as a spice in the preparation of dishes, being appreciated for its rich fiber content, as well as for vitamins and bioactive compounds. The paper aims to assess the differences between raw and cooked parsnip, based on its nutritional composition, focusing on the content of amino acids, fatty acids and essential vitamins, as well as on how these components influence health. Parsni...