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 grams
Vitamin 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 grams
Mineral 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 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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