Know what’s on your plate
Celery
Calories & nutrition facts
cooked, boiled, drained, with salt
Nutrition facts
Per 100 g% DV- Calories 18 kcal —
- Protein 0.8 g 2%
- Carbohydrate 2.4 g 1%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 1.6 g 6%
- Sugars 2.4 g —
- Sodium 327 mg 14%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 26 µg 3%
- Vitamin C 6.1 mg 7%
- Vitamin D 0 µg 0%
- Vitamin E 0.35 mg 2%
- Vitamin K 37.8 µg 32%
- Thiamin (B1) 0.04 mg 4%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 0.32 mg 2%
- Pantothenic acid (B5) 0.2 mg 4%
- Vitamin B6 0.09 mg 5%
- Folate (B9) 22 µg 6%
- Vitamin B12 0 µg 0%
- Choline 7.9 mg 1%
Minerals
- Calcium 42 mg 3%
- Iron 0.42 mg 2%
- Magnesium 12 mg 3%
- Phosphorus 25 mg 2%
- Potassium 284 mg 6%
- Zinc 0.14 mg 1%
- Copper 0.04 mg 4%
- Manganese 0.11 mg 5%
- Selenium 1 µg 2%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 18 | 0.8 g | 2.4 g | 0.2 g |
| 1 × cup, diced | 150 g | 27 | 1.2 g | 3.6 g | 0.2 g |
| 1 × stalks | 75 g | 14 | 0.6 g | 1.8 g | 0.1 g |
| 2 × cup, diced | 300 g | 54 | 2.5 g | 7.2 g | 0.5 g |
| ½ × cup, diced | 75 g | 14 | 0.6 g | 1.8 g | 0.1 g |
| 3 × cup, diced | 450 g | 81 | 3.7 g | 11 g | 0.7 g |
| 4 × cup, diced | 600 g | 108 | 5 g | 14 g | 1 g |
Similar foods
- Celery stalkboiled17 kcal / 100 g
- Celery salt49 kcal / 100 g
- Celeriaccooked, boiled, drained, with salt27 kcal / 100 g
- Carrotscooked, boiled, drained, with salt35 kcal / 100 g
- Onioncooked, boiled, drained, with salt42 kcal / 100 g
- Broccolicooked, boiled, drained, with salt35 kcal / 100 g
- Asparaguscooked, boiled, drained, with salt22 kcal / 100 g
- Spinachboiled, drained, with salt23 kcal / 100 g
- Cauliflowercooked, boiled, drained, with salt23 kcal / 100 g
- Kalecooked, boiled, drained, with salt44 kcal / 100 g
Questions about Celery
How do you prepare celery so the strings are less noticeable?
Trim the base, then peel away any tough strings with a vegetable peeler, especially on the outer stalks. Slice across the stalk for salads or chop it finely for soups and sauces.
How long should you cook celery in soup?
For a soft but still recognisable bite, simmer sliced celery for about 10–15 minutes. Add it near the start with onion and carrot when making a soup base, or later if you want it to stay firmer.
How do you keep celery crisp after buying it?
Wrap the whole bunch in foil or a clean damp cloth and keep it in the fridge’s vegetable drawer. If the stalks have gone limp, trim the ends and stand them in iced water for about 20 minutes.
Can you freeze celery?
Yes. Chop it, blanch it in boiling water for about 3 minutes, then cool it quickly, drain and freeze in portions. Frozen celery softens, so use it in soups, stews and sauces rather than salads.
What goes well with celery?
Celery’s fresh, savoury crunch works well with apple, blue cheese, peanut butter, chickpeas and tuna. It is also a classic base ingredient in soups, stews and the French mirepoix of onion, carrot and celery.
Can you use celery instead of celeriac?
Not as a direct swap: celeriac is a dense root with a more earthy flavour, while celery is crisp and watery. Use chopped celery in soups or stews when you want its lighter flavour, but not when a recipe relies on celeriac’s smooth, creamy texture.
Is celery a good source of vitamin K?
Yes. Celery is high in vitamin K, with 37.8 µg per 100 g. A typical serving of two stalks is about 75 g.
Why do some celery stalks have leaves?
The leaves are part of the same plant and are edible; they have a stronger, more herbal flavour than the stalks. Chop tender leaves into salads, soups or sauces, or use them like parsley.
Source: USDA FoodData Central 169342 · per 100 g · carbohydrate per EU label, fibre excluded
