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Nutrition - Facts for Celery, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Celery, raw.
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per 100 grams
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Celery, raw

Calories 16 Calories from Fat 1
(9%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 80mg 0.08%
Potassium 260mg 0.26%
Total Carbohydrate 3g 3%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.02 g
Alcohol, ethyl 0.00 g
Apigenin 4.61 mg
Arginine 0.02 g
Ash 0.75 g
Aspartic acid 0.12 g
Betaine 0.10 mg
Caffeine 0.00 mg
Calcium, Ca 40.00 mg
Carbohydrate, by difference 2.97 g
Carotene, alpha 0.00 mcg
Carotene, beta 270.00 mcg
Cholesterol 0.00 mg
Choline, total 6.10 mg
Copper, Cu 0.04 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.00 g
Dihydrophylloquinone 0.00 mcg
Energy 16.00 kcal
Energy 67.00 kJ
Fatty acids, total monounsaturated 0.03 g
Fatty acids, total polyunsaturated 0.08 g
Fatty acids, total saturated 0.04 g
Fiber, total dietary 1.60 g
Fluoride, F 4.00 mcg
Folate, DFE 36.00 mcg_DFE
Folate, food 36.00 mcg
Folate, total 36.00 mcg
Folic acid 0.00 mcg
Fructose 0.51 g
Galactose 0.66 g
Glucose (dextrose) 0.55 g
Glutamic acid 0.09 g
Glycine 0.02 g
Histidine 0.01 g
Iron, Fe 0.20 mg
Isoleucine 0.02 g
Lactose 0.00 g
Leucine 0.03 g
Lutein + zeaxanthin 283.00 mcg
Luteolin 1.31 mg
Lycopene 0.00 mcg
Lysine 0.03 g
Magnesium, Mg 11.00 mg
Maltose 0.00 g
Manganese, Mn 0.10 mg
Methionine 0.01 g
Niacin 0.32 mg
Pantothenic acid 0.25 mg
Phenylalanine 0.02 g
Phosphorus, P 24.00 mg
Phytosterols 6.00 mg
Potassium, K 260.00 mg
Proline 0.02 g
Protein 0.69 g
Quercetin 3.50 mg
Retinol 0.00 mcg
Riboflavin 0.06 mg
Selenium, Se 0.40 mcg
Serine 0.02 g
Sodium, Na 80.00 mg
Starch 0.00 g
Sucrose 0.11 g
Sugars, total 1.83 g
Theobromine 0.00 mg
Thiamin 0.02 mg
Threonine 0.02 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.00 mg
Total lipid (fat) 0.17 g
Tryptophan 0.01 g
Tyrosine 0.01 g
Valine 0.03 g
Vitamin A, IU 449.00 IU
Vitamin A, RAE 22.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.07 mg
Vitamin C, total ascorbic acid 3.10 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.27 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 29.30 mcg
Vitamin P (proanthocyanidin 4-6mers) 0.00 mg
Vitamin P (proanthocyanidin 7-10mers) 0.00 mg
Vitamin P (proanthocyanidin dimers) 0.00 mg
Vitamin P (proanthocyanidin monomers) 0.00 mg
Vitamin P (proanthocyanidin polymers (>10mers)) 0.00 mg
Vitamin P (proanthocyanidin trimers) 0.00 mg
Water 95.43 g
Zinc, Zn 0.13 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1986
  3. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5f". 2001 Beltsville MD
  4. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1991
  5. Nutrient Data Laboratory, ARS, USDA. "Investigation of the carbohydrate fraction of foods . . . raw, processed and prepared". 1985 Beltsville MD
  6. Nutrient Data Laboratory, ARS, USDA. "Determination of the Tocopherol Content of Selected Foods". 1992 Beltsville MD
  7. Nutrient Data Laboratory, ARS, USDA. "NDL Report Vitamin E 1997". 1997 Beltsville MD
  8. R. Becker. "Identification of some sugars and mannitol in celery". 1968 Journal of Food Science 33 Pg. 128 - 130
  9. C. Y. Lee. "Free sugars in fruits and vegetables". 1970 Food Science and Technology 1
  10. S.L. Booth, J.A. Sadowski, J.A. T. Pennington. "Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study". 1995 Journal of Agricultural and Food Chemistry 43 6 Pg. 1574 - 1579
  11. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  12. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5n". 2001 Beltsville MD
  13. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1983
  14. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1984
  15. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1985

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