Vegetable
Leaf Top
Celery leaves bring the plant’s aromatic or bitter green character. Tender inner leaves suit raw salads; tougher outer leaves prefer wilting or braising. Wash well, spin dry, and dress or cook soon. Pair bitterness with fat, salt, and acid. Stems can often cook a minute longer than blades.
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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 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19.8 mg
- Salt 0.05 g
- Total Carbohydrate 6.5 g
- Dietary Fibre 3.36 g
- Total Sugars 2.95 g
- Complex / starch 2.05 g
- Protein 2.02 g
- Water 88.8 g
- Energy 32.1 kcal
- Water 88.8 g
- Carbohydrates 6.5 g
- Protein 2.02 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 645 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.53 mg
- Vitamin B5 — Pantothenic Acid 0.26 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 127 µg
- Vitamin C 30 mg
- Vitamin E 1.24 mg
- Vitamin K 470 µg
- Minerals 271 mg
- Major Minerals 270 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.53 · vitamin-b5-pantothenic-acid: 0.26 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 126.5 · vitamin-e: 1.24 · vitamin-k: 469.7 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Market gardeners sold plants already trimmed into cook-ready parts.
Supermarket pre-trimming expanded convenience vegetable sales.
Chefs re-emphasised using stalks, leaves, and cores to reduce waste.