Vegetable
Pale Heart
Celery pale heart is a prepared form of the heart, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Rest after high heat so juices redistribute before carving or plating.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 0.17 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 6.75 g
- Dietary Fibre 2.6 g
- Total Sugars 2.96 g
- Complex / starch 1.92 g
- Protein 2.07 g
- Water 87.6 g
- Energy 31.6 kcal
- Water 87.6 g
- Carbohydrates 6.75 g
- Protein 2.07 g
- Fat 0.17 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Omega-3 0.02 g
- Vitamins 83.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.5 mg
- Vitamin B5 — Pantothenic Acid 0.25 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 34.8 µg
- Vitamin C 2 mg
- Vitamin E 0.46 mg
- Vitamin K 28.3 µg
- Minerals 262 mg
- Major Minerals 260 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.5 · vitamin-b5-pantothenic-acid: 0.25 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 34.8 · vitamin-e: 0.46 · vitamin-k: 28.3 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Cold storage and transport made celery a year-round kitchen staple in many regions, including named pale heart portions.
Cold storage and transport made celery a year-round kitchen staple in many regions, including named pale heart portions.
Market gardeners and growers selected celery for flavour, yield and keeping quality, including named pale heart portions.