Vegetables
Celery
Nutrition facts
Serving: 2 stalks (100 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 16 kcal | |
| Protein | 0.7 g | |
| Carbs | 3 g | |
| Fibre | 1.6 g | 6 % |
| Sugars | 1.3 g | 1 % |
| Fat | 0.2 g | 0 % |
| Saturated fat | 0 g | 0 % |
| Sodium | 80 mg | 3 % |
| Vitamin K | 29 µg | 24 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- Celery is rich in natural nitrates: that is why celery powder or juice serves as the nitrite source in deli meats labelled “no added nitrites”; the chemical result is the same as sodium nitrite.
- Its sodium (80 mg for two stalks) is natural, not added, and stays modest against the 2,300 mg daily value; it is still one of the vegetables that contain the most.
Preparation
Raw, it keeps everything; simmered in a broth, some of its potassium and aromatic compounds move into the liquid, which makes it a broth base rather than a loss.
To mention to a professional
- Celery allergy is common enough in Europe that it is among the European Union's mandatory-labelling allergens; in Canada it is not a priority allergen and so is not always highlighted on labels.
- If you take warfarin, keep your intake of green vegetables steady and mention it to your professional.
Sources
- Celery, raw
- USDA FoodData Central, SR Legacy
- Hord, Tang and Bryan, 2009 (dietary sources of nitrates)
- Sebranek and Bacus, 2007 (celery-based deli meats)
- Health Canada, Priority Food Allergens; EU Regulation 1169/2011, Annex II
- Health Canada, Table of Daily Values
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.