Vegetable
Celery
Celery is grown for crisp pale stalks, aromatic leaves, and concentrated seed. Pascal types dominate as crunchy vegetable ribs; leaf celery and Chinese celery emphasise thin stalks and potent foliage used like a herb in stocks, salads, soups, and stir-fries. Leaves are stronger and more herbal than mild inner ribs. Seed is a warm spice (often listed separately in spice blends) produced by the same species. Matching stalk, leaf, heart, or seed to the dish avoids wasting the aromatic top or under-seasoning broths.
Also known as: Qin cai, Céleri, Sedano
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A sample of named types with their own origin and culinary profiles. Showing 10 of 19.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 20.1 mg
- Salt 0.05 g
- Total Carbohydrate 6.76 g
- Dietary Fibre 2.34 g
- Total Sugars 3.02 g
- Complex / starch 2.13 g
- Protein 1.94 g
- Water 92.4 g
- Energy 37.6 kcal
- Water 92.4 g
- Carbohydrates 6.76 g
- Sugars 3.02 g
- Monosaccharides 2.12 g
- Disaccharides 0.91 g
- Starch 2.13 g
- Amylose 0.53 g
- Amylopectin 1.6 g
- Digestible Starch 1.81 g
- Resistant Starch 0.21 g
- Fibre 2.34 g
- Soluble Fibre 0.82 g
- Insoluble Fibre 1.52 g
- Protein 1.94 g
- Plant Protein 1.84 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Vitamins 111 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.59 mg
- Vitamin B5 — Pantothenic Acid 0.29 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 28.2 µg
- Vitamin C 37 mg
- Vitamin E 0.37 mg
- Vitamin K 22.8 µg
- Minerals 510 mg
- Major Minerals 504 mg
- Trace Minerals 6.1 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 37 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.59 · vitamin-b5-pantothenic-acid: 0.29 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 28.2 · vitamin-e: 0.37 · vitamin-k: 22.8 ·
Minerals
Sodium: 20.05 · Potassium: 432 · Calcium: 52 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Leafy wild celery was used as a garland and flavouring plant in the classical Mediterranean.
European kitchen gardens grew smallage and leaf celery before thick blanched stalks became the main market form.
Chinese celery types emphasised thin stalks and potent leaves in stir-fries and soups.
Pascal celery breeding and blanching methods fixed modern thick-stalk celery for raw eating and mirepoix.
Chefs revived celery leaf as a zero-waste herb and specialty salad green alongside commodity stalks.