Know what’s on your plate
Celtuce
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 18 kcal —
- Protein 0.9 g 2%
- Carbohydrate 2 g 1%
- Fat 0.3 g 0%
- Fibre 1.7 g 6%
- Sodium 11 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 175 µg 19%
- Vitamin C 19.5 mg 22%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.07 mg 5%
- Niacin (B3) 0.55 mg 3%
- Pantothenic acid (B5) 0.18 mg 4%
- Vitamin B6 0.05 mg 3%
- Folate (B9) 46 µg 12%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 39 mg 3%
- Iron 0.55 mg 3%
- Magnesium 28 mg 7%
- Phosphorus 39 mg 3%
- Potassium 330 mg 7%
- Zinc 0.27 mg 2%
- Copper 0.04 mg 4%
- Manganese 0.69 mg 30%
- Selenium 0.9 µg 2%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 18 | 0.9 g | 2 g | 0.3 g |
| 1 × leaf | 8 g | 1 | 0.1 g | 0.2 g | 0 g |
| 2 × leaf | 16 g | 3 | 0.1 g | 0.3 g | 0 g |
| ½ × leaf | 4 g | 1 | 0 g | 0.1 g | 0 g |
| 3 × leaf | 24 g | 4 | 0.2 g | 0.5 g | 0.1 g |
| 4 × leaf | 32 g | 6 | 0.3 g | 0.6 g | 0.1 g |
Similar foods
- Lettuceraw15 kcal / 100 g
- Asparagus stalkfresh, raw23 kcal / 100 g
- Asparagusall types, raw18 kcal / 100 g
- Celery stalkraw15 kcal / 100 g
- Looseleaf lettuceraw16 kcal / 100 g
- Iceberg lettuceincluding crisphead types, raw15 kcal / 100 g
- Green lettuceassorted varieties, raw, fresh14 kcal / 100 g
- Celeryraw14 kcal / 100 g
Questions about Celtuce
How do you prepare celtuce before cooking?
Cut off the leaves and the base, then peel the stem generously with a vegetable peeler: the outer skin is tough, while the flesh beneath is crisp and pale. Slice or cut the stem into batons; the leaves are edible too.
Can you eat celtuce raw?
Yes. Peel the stem, then slice or shave it thinly for salads or a crunchy slaw; thicker pieces can taste fibrous. The leaves can be eaten raw as well, like lettuce.
How do you stir-fry celtuce?
Peel and slice the stem, then stir-fry it in a hot pan with a little oil for about 2–3 minutes, until just tender but still crisp. Garlic, ginger, soy sauce or a splash of sesame oil work well with its mild flavour.
What dishes can you make with celtuce?
Celtuce stem is especially good in quick stir-fries with garlic, mushrooms, tofu or pork, and it can also go into soups. For a fresh side, toss thinly sliced raw stem with a little vinegar, sesame oil and salt.
How should you store celtuce?
Keep the unpeeled stem in the fridge, loosely wrapped, and use it while it is firm and crisp. If the leaves are attached, remove them and store them separately so they do not draw moisture from the stem.
What can you use instead of celtuce?
For a raw salad or slaw, use peeled kohlrabi or crisp lettuce stalks. In a stir-fry, asparagus or celery can stand in for the crunchy texture, though neither has celtuce’s mild, slightly nutty flavour.
Is celtuce the same as celery or lettuce?
No. Celtuce is a type of lettuce grown for its thick, crisp stem as well as its leaves; it is not a kind of celery. Its flavour is mild, with a hint of lettuce and a texture that stays pleasantly crunchy when cooked briefly.
Source: USDA FoodData Central 169990 · per 100 g · carbohydrate per EU label, fibre excluded
