Know what’s on your plate
Celery
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 14 kcal —
- Protein 0.7 g 1%
- Carbohydrate 1.4 g 0%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 1.6 g 6%
- Sugars 1.3 g —
- Sodium 80 mg 3%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 22 µg 2%
- Vitamin C 3.1 mg 3%
- Vitamin D 0 µg 0%
- Vitamin E 0.27 mg 2%
- Vitamin K 29.3 µg 24%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.06 mg 4%
- Niacin (B3) 0.32 mg 2%
- Pantothenic acid (B5) 0.25 mg 5%
- Vitamin B6 0.07 mg 4%
- Biotin (B7) 0.1 µg 0%
- Folate (B9) 36 µg 9%
- Vitamin B12 0 µg 0%
- Choline 6.1 mg 1%
Minerals
- Calcium 40 mg 3%
- Iron 0.2 mg 1%
- Magnesium 11 mg 3%
- Phosphorus 24 mg 2%
- Potassium 260 mg 6%
- Zinc 0.13 mg 1%
- Copper 0.04 mg 4%
- Manganese 0.1 mg 4%
- Selenium 0.4 µg 1%
- Iodine 1 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 14 | 0.7 g | 1.4 g | 0.2 g |
| 1 × cup chopped | 101 g | 14 | 0.7 g | 1.4 g | 0.2 g |
| 1 × tbsp | 7.5 g | 1 | 0.1 g | 0.1 g | 0 g |
| 1 × stalk, large (11"-12" long) | 64 g | 9 | 0.4 g | 0.9 g | 0.1 g |
| 1 × stalk, medium (7-1/2" - 8" long) | 40 g | 6 | 0.3 g | 0.5 g | 0.1 g |
| 1 × stalk, small (5" long) | 17 g | 2 | 0.1 g | 0.2 g | 0 g |
| 1 × strip (4" long) | 4 g | 1 | 0 g | 0.1 g | 0 g |
| 2 × cup chopped | 202 g | 28 | 1.4 g | 2.8 g | 0.3 g |
| ½ × cup chopped | 50.5 g | 7 | 0.3 g | 0.7 g | 0.1 g |
| 3 × cup chopped | 303 g | 42 | 2.1 g | 4.2 g | 0.5 g |
| 4 × cup chopped | 404 g | 57 | 2.8 g | 5.5 g | 0.7 g |
Similar foods
- Celery stalkraw15 kcal / 100 g
- Celery stalk or stemraw14 kcal / 100 g
- Celery rootimported, raw20 kcal / 100 g
- American Green celerystalk, raw12 kcal / 100 g
- Celery leavesfresh16 kcal / 100 g
- Celeriacraw42 kcal / 100 g
- Celeriac rootraw22 kcal / 100 g
- Carrotsraw41 kcal / 100 g
- Danish celeriaccelery root, raw20 kcal / 100 g
- Cabbageraw25 kcal / 100 g
Questions about Celery
How do you keep celery crisp in the fridge?
Remove any limp outer stalks, wrap the bunch loosely in foil and keep it in the fridge’s vegetable drawer. If celery has gone a little soft, trim the base and stand the stalks in cold water in the fridge until crisp.
How do you prepare celery without tough strings?
Rinse the stalks, trim the leafy top and the dry base, then pull away any thick strings from the outer curve with a small knife or vegetable peeler. Slice across the stalk for salads and soups, or cut it into sticks for dipping.
What dishes use celery as a flavour base?
Finely diced celery is often cooked with onion and carrot at the start of soups, stews and sauces; this combination is known as soffritto in Italian cooking. Add the celery early so it softens and flavours the dish rather than staying crunchy.
Can you roast celery?
Yes. Cut the stalks into short lengths, toss with oil and roast in a single layer at 200°C for about 25–30 minutes, turning once, until tender and browned at the edges. Roasted celery works well alongside roast vegetables or in a warm grain salad.
What can you do with celery leaves?
Use the tender inner leaves like a herb: chop them into salads, soups, omelettes or a potato salad. The larger outer leaves have a stronger flavour and are useful in stock.
What can you use instead of celery in a soup or stew?
Fennel stalk or a little finely diced fennel bulb gives a similar aromatic base, though it adds a mild aniseed note. For crunch in a salad, try thinly sliced fennel or carrot instead.
Is celery the same as celeriac?
No. They come from the same plant species, but celery is grown for its crisp stalks, while celeriac is grown for its knobbly root, which is peeled and cooked or grated raw.
Source: USDA FoodData Central 169988 · per 100 g · carbohydrate per EU label, fibre excluded
