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Celery

Celery

Description

Celery, the light green leaf stalks of the celery plant, a member of the parsley family. This vegetable, while low in calories, is a fair source of potassium and is high in sodium, as compared to other vegetables.

Available throughout the year.

Note: Celery should be fresh, crisp and clean with stalks breaking easily. It also should be thick and solid and of standard length with good heart formation. Insides of stems should be smooth. If it feels rough or puffy, the celery is likely to be pithy. Light green stalks with glossy surfaces offer the best taste.

Caloric Content

1 2
Calories: 20 11
Protein: 1.1 .38 gm
Carbohydrates: 4.72.64 gm
Fiber: .7 .49 gm
Total fats: .1 .08 gm
Saturated fats:.039.021 gm
Unsaturated fats: .62.056 gm
Cholesterol: 0 0 mg



1. Raw - 1 cup, 120 grams
2. Boiled, Drained - 1/2 cup diced, 75 grams

Vitamin Content

1 2 USRDA
Vitamin A: 320 815000 IU
Thiamine: .04.020 1.7 mg
Vitamin B-2: .04.023 1.7 mg
Vitamin B-6:.072.023 2.0 mg
Vitamin B-12: 0 0 6 mcg
Biotin: .12 - 300 mcg
Niacin: .4.188 20 mg
Pantothenic Acid:.514.107 10 mg
Folic acid:.014 5.0 400 mcg
Vitamin C: 11 3.5 60 mg
Vitamin E: .57 - 30 IU



1. Raw - 1 cup, 120 grams
2. Boiled, Drained - 1/2 cup diced, 75 grams

Mineral Content

1 2 USRDA
Calcium: 47 271000 mg
Copper: .17.023 2 mg
Iron: .4 .10 18 mg
Magnesium: 26 9 400 mg
Manganese: .19.092 n/a mg
Phosphorus: 34 181000 mg
Potassium:409 266 n/a mg
Selenium: - - n/a mcg
Sodium:151 48 n/a mg
Zinc: .16 .12 15 mg



1. Raw - 1 cup, 120 grams
2. Boiled, Drained - 1/2 cup diced, 75 grams

Amino Acid Content

1 2
Tryptophan:.012.005 gm
Threonine:.024.011 gm
Isoleucine:.024.012 gm
Leucine:.036.018 gm
Lysine:.030.015 gm
Methionine:.006.003 gm
Cysteine: .006.002 gm
Phenylalanine:.024.011 gm
Tyrosine: .012.005 gm
Valine:.030.015 gm
Arginine:.024.011 gm
Histidine:.012.006 gm
Alanine:.027.013 gm
Aspartic acid:.135.065 gm
Glutamic acid:.102.050 gm
Glycine:.024.012 gm
Proline:.021.010 gm
Serine:.024.011 gm



1. Raw - 1 cup, 120 grams
2. Boiled, Drained - 1/2 cup diced, 75 grams

References

Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.

Produce Availability & Merchandising Guide. The Packer. 1989.

United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.

United States Department of Agriculture. How To Buy Food For Economy and Quality. Recommendations of the United States Department of Agriculture. Dover: New York. 1975.

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