Celery Nutrition Facts

Celery is a herbaceous plant that belongs to the parsley family (the same family that includes carrots, cumin, and even parsley). Have a look at these amazing Celery Nutrition Facts below!

The cultivation of Celery began around at least 3000 years ago in the Mediterranean region. Celery is found everywhere, even today. It thrives on sandy and clay soils and favors temperate climates.

Celery is a source of nutrients that have a beneficial effect on the human body’s health. It is an integral part of the human diet. In addition, it has applications in the cosmetic, pharmaceutical, and medical industries.

Let’s get started with these Celery Nutrition Facts!

Celery Fun Facts

  1. Celery can be as tall as that is 3.3 feet.
  2. Celery is also referred to in the form of “a bunch of celery” because it comprises 10-12 individual light green stalks. They are sweet, crunchy, and U-shaped on the cross-section. Stalks are rough due to a series of ribs that are parallel.
  3. Each stalk is crowned with bipinnate or pinnate leaves with serrated edges. The leaves and the stalks are known as the heads of Celery.
  4. Celery produces white, creamy flowers that are placed within the inflorescence that is known as umbels.
  5. Celery is generally propagated through tiny seeds. A single ounce is enough to produce one acre of Celery. The oil extracted from seeds is used in the pharmaceutical and perfume industries.
  6. Celery is a vegetable that is low in energy. Due to its low content of calories, it’s good for diets. Celery is a good source of vitamins C B2, B2, K, and food fibers.
  7. Celery was first used to treat dental pain and anxiety, hypertension, insomnia, arthritis, rheumatism, and to cleanse the blood.
  8. Celery began to be a part of the humans diet around the year 16th century Italy. Since then, it has been an essential ingredient in European food.
  9. The entire celery plant is edible. Stalks can be consumed as raw, baked, or cooked. They are commonly used in making omelets, casseroles, sauces, salads, and drinks (such as Bloody Mary). The leaves are used mostly to decorate dishes and season food items.
  10. Celeriac is a variety of Celery grown due to its huge round bulb. It grows up to the same size as the potato. Celeriac can be eaten cooked or raw.
  11. The celery stalks are a great source of nutrition in cleaning the mouth and teeth after dinner.
  12. Ancient Romans utilized Celery as an aphrodisiac. Science has confirmed that Celery is a source of an ingredient (called androsterone) which is also present in the sweat glands of males. The substance is responsible for attracting females.
  13. Celery was used as a “bouquet of blooms” to honor athletes who won athletic competitions during the time of Ancient Greece.
  14. Despite its numerous benefits, it can trigger severe allergic reactions in sensitive people. The root of Celery is a source of allergens and is more harmful than leaves and stalks.
  15. Celery is a biennial flower that will end its life cycle within two years.

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Celery Nutrition Facts

The benefits of eating Celery are numerous due to its low calories vegetable. It’s a low-calorie vegetable with significant water content and is packed with a significant amount of fiber, minerals, and vitamins. It’s a great snack to take on the go and also a vegetable that can be added to stir-fries, cooked dishes, and salads.

“Since celery is made largely from water (almost 95 percent) and is a great water source, it’s not very high in any mineral or vitamin,” according to Megan Ware, a registered dietician nutritionist from Orlando, Florida who spoke to Live Science. However, according to the University of Michigan, it is a great supply of Vitamin K and vitamin K, with one cup of Celery containing around 30 percent of the recommended daily dose.

It also helps you gain sufficient folate, potassium, fiber, and molybdenum, a micronutrient. It also contains small amounts of vitamin Cas well as vitamin A and certain B vitamins. “Celery naturally is low in calories and carbohydrates, fats, and cholesterol,” Ware added.

Here are the Celery Nutrition Facts according to the U.S. Food and Drug Administration (FDA):

  • serving size two medium-sized stalks (110 grams/3.9 oz)
  • Calories 15. (Calories from fat Calories from fat)

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Here are some Celery Nutrition Facts that you must know. The amount per portion (and *%DV)*Percent Daily Values (%DV) are calculated based on a diet that is 2,000 calories.

  • The total fat is0 grams (0%)
  • Total carbohydrate: 4 grams (1%)
  • Fiber from the diet:2 grams (8%)
  • Sugars 2 grams
  • Sodium: 115 milligrams (5%)
  • Potassium: 260 milligrams (7%)
  • Protein: 0 grams
  • Vitamin A: (10%)
  • Vitamin C: (15%)
  • Calcium: (4%)
  • Iron: (2%)

Celery can retain most of its nutrients even when cooked, unlike other vegetables. An article was published in 2011 in the Journal LWT Food and Science Technology. The study compared Celery that had been cooked, boiled and steamed and discovered that after just 10 hours of steaming, the veggie retained 83 percent to 99 percent of antioxidants when compared to cooked Celery. In contrast, boiling and blanching resulted in the loss of a 38%-41 percent reduction in antioxidants.

Celery also has a lengthy shelf life, lasting about two weeks inside the refrigerator following researchers at the U.N.Lincoln University.

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Other Facts About Celery

Here are some other Celery Nutrition Facts to know about. Have a look.

  1. Celery originated in the Mediterranean region and is also found in the Middle East. Its original appearance was like the smallage (wild Celery). 
  2. The early Greeks and Romans utilized Celery for flavoring. The old Chinese employed it as a medication. 
  3. Contrary to what is commonly believed, Celery is not considered a “negative-calorie” food. It is a food that requires greater power to consume than it contains. 
  4. Along with peanuts, Celery is one of the few groups of food items that trigger extreme allergic reactions. Anyone sensitive to Celery could experience death-threatening anaphylactic shock. Indeed, the cooking process of Celery doesn’t eliminate any allergies. 
  5. In the 60s, Jell-O sold a gelatin mix with a celery flavor.
  6. Celery root has more allergens than the stalk, and seeds contain the highest levels of allergens. 
  7. Celery can trigger allergic reactions, that the machines that process celery may contaminate other foods and cause allergies. 
  8. Although peanut allergies are prevalent across the United States, celery allergies are more prevalent within Europe.
  9. Celery belongs to the umbellifer family. It is an herbaceous plant species that is extremely poisonous. Hemlock, the poison Socrates swallowed, is a part of the umbellifer group of plants.
  10. Ancient Greeks and Romans weaved celery leaves into victory crowns of athletes crowned with star status. 
  11. Celery was traditionally a therapeutic plant used to treat illnesses like toothache, insomnia, gout, rheumatism, arthritis, and anxiety. 
  12. Wild Celery was utilized in the past as a spice or medicine. Its cultivation as a food item began in Italy and France around the year 1600. 
  13. One of the first mentions of Celery appears mentioned in the homer’s The Iliad, where the horses of Myrmidon were grazing on the wild Celery. 
  14. “celery,” or “celery” originates originated from the Greek silicon, “parsley.
  15. This town, Celeryville, Ohio, was founded by farmers who grew Celery in the 19th century. 
  16. There is a museum located in Michigan named Celery Flats. It has, as you might expect it is a place to see celeriac.
  17. Celery should be consumed within seven days of the purchase. After that, the majority of the antioxidants found in Celery are gone.
  18. Celery is an excellent food source for vitamin K. A cup of Celery has around 30 percent of the recommended daily dose.
  19. Celery is 95 95% in water.
  20. The average American consumes approximately six pounds of Celery a year.
  21. Celery is a great source of phytonutrient antioxidants that reduce inflammation in our bodies. 
  22. Traditionally it has been utilized as a remedy for heartburn. The AARP even suggests this as a remedy due to the low acid level. 
  23. Celery can help lower cholesterol. Its fiber in Celery absorbs excess cholesterol compounds within the intestines and pushes them out through elimination.
  24. One cup of Celery contains approximately 6 percent of the everyday fiber requirements. Recent research has shown that Celery may also improve the stomach lining. 
  25. Dr. Brown’s Cel-Ray, a.k.a. “Jewish Champagne,” has been available throughout the United States since 1969. The extract of celery seeds flavors its soda.
  26. Although Celery’s health benefits are numerous, there are some dangers. Consuming quantities of Celery may cause digestive problems, malnutrition, or even goiters. 
  27. Celery is a source of psoralens, one of the chemical compounds that, if applied directly to the skin, resulting in it becoming very sensitive to ultraviolet light. 
  28. Celery is often exposed to numerous pesticides and is regularly included on the Environmental Working Group’s Dirty Dozen as a product with the highest pesticides.

Wrap Up

Hope you loved reading these Celery Nutrition Facts above. Know the ingredients, nutritional content, and health benefits before eating anything.

Do share these Celery Nutrition Facts with your friends and family!

About Ru

Ru is driven by the desire to inspire others about life and happiness. Before her infamous writing career, she consumed a lot of digital content and became an overachiever. When she is not writing, you can find her under the stars with her best friend Guitar. She's also a Nutritionist who is here to tell you some mind-blowing facts about your tasty food.

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