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Celery, raw

Celery is a vegetable with edible stalks. The figures here describe raw celery stems, including those from whole heads, hearts and sticks, rather than the leaves. It consists mainly of water, with 95g per 100g, and provides 1.4g of carbohydrate, 1.5g of fibre and 304mg of potassium per 100g.

Fibre supports normal bowel function, while potassium helps nerves and muscles work normally. Raw celery contains little fat and has a low energy content. It also contains naturally occurring sodium, which is included in the salt figure and is worth noting when monitoring salt intake. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

9 kcal

Energy

36 kJ

Graisse

0.1g

of which saturates

Trace

Carbohydrate

1.4g

of which sugars

1.4g

Fibre

1.5g

Protéines

0.5g

Sel

0.19g

Alcool

0g

Eau

95g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamine D

0µg

Vitamine E

0.06mg

Vitamin K1

4.9µg

Vitamine C

1mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.3mg

Vitamine B6

0.03mg

Vitamine B12

0µg

Folate

11µg

Calcium

41mg

Fer

0.06mg

Magnésium

6mg

Phosphorus

20mg

Potassium

304mg

Sodium

77mg

Zinc

0.1mg

Copper

0.01mg

Sélénium

Trace

Iodine

1µg

Other types of celery

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Celery, boiled in unsalted water

5.1 kcal

0.3g

0.1g

0.8g

About these figures

Values are per 100g of the food as described (11 samples, UK, including whole heads, hearts and sticks, stem only). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 3 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine