Celery
Written by Med-Scope
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: 4.7 2.64 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 gramsVitamin Content
1 2 USRDA Vitamin A: 320 81 5000 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 gramsMineral Content
1 2 USRDA Calcium: 47 27 1000 mg Copper: .17 .023 2 mg Iron: .4 .10 18 mg Magnesium: 26 9 400 mg Manganese: .19 .092 n/a mg Phosphorus: 34 18 1000 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 gramsAmino 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 gramsReferences
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.
