Scientific Name of Celery is Apium graveolens. Celery is a popular leafy vegetable in many parts of the world and its edible portion is the long, thick, green fleshy petioles and associated leaves. Even though celery is a biennial plant belonging to the Umbelliferae (Apiaceae) family it is commercially grown as an annual crop.
According to USDA, a 100 g edible portion of raw, fresh celery will have the following nutrient composition.
Water-95.43 g; Energy-16 kcal; Protein-0.69 g; Total lipid (fat)-0.17 g; Carbohydrate-2.97 g; Fiber-1.6 g; Sugars-1.83 g; Calcium, Ca-40 mg; Iron, Fe-0.2 mg; Magnesium-11 mg; Phosphorus-24 mg; Potassium-260 mg; Sodium, Na-80 mg; Zinc, Zn-0.13 mg; Vitamin C-3.1 mg; Thiamin-0.021 mg; Riboflavin-0.057 mg; Niacin-0.32 mg; Vitamin B-6-0.074 mg; Folate-36 Aug; Vitamin A-449 IU; Vitamin E-0.27 mg; Vitamin K-29.3 Aug; Saturated FA-0.042 g; MUFA-0.032 g and PUFA-0.079 g
Celery Seeds as a Spice and Condiment: Celery seeds are used as a spice and a condiment. Celery seeds are also used in many natural medicines. According to USDA, 100 g of seeds will have the following nutrient composition.
Water-6.04 g; Energy-392 kcal; Protein-18.07 g; Total lipid (fat)-25.27 g; Carbohydrate-41.35 g; Fiber-11.8 g; Sugars-0.67 g; Calcium, Ca-1767 mg; Iron, Fe-44.9 mg; Magnesium-440 mg; Phosphorus, P-547 mg; Potassium, K-1400 mg; Sodium, Na-160 mg; Zinc, Zn-6.93 mg; Vitamin C-17.1 mg; Thiamin-0.34 mg; Riboflavin-0.29 mg; Niacin-3.06 mg; Vitamin B-6-0.89 mg; Folate-10 Aug; Vitamin A-52 IU; Vitamin E-1.07 mg; Saturated FA-2.19 g; MUFA-15.93 g and PUFA-3.72 g
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Dried Celery Flakes as a Food Garnishing Agent: Dried leaves and stalks of the celery are called ‘celery flakes.’ Celery flakes are also used as food flavouring agents to flavour stews, soups, vegetable juices, and similar food preparations. However, its flavour is different than that of celery seeds.
According to USDA, celery flakes are rich source of Vitamin K and Vitamin C. it is also rich in minerals like calcium, phosphorus and potassium. A detailed account of nutrient composition in 100 g of celery flakes is given below:
Water-9 g; Energy-319 kcal; Protein-11.3 g; Total lipid (fat)-2.1 g; Carbohydrate-63.7 g; Fiber-27.8 g; Sugars-35.9 g; Calcium, Ca-587 mg; Iron, Fe-7.83 mg; Magnesium-196 mg; Phosphorus, P-402 mg; Potassium, K-4388 mg; Sodium, Na-1435 mg; Zinc, Zn-2.77 mg; Vitamin C-86.5 mg; Thiamin-0.44 mg; Riboflavin-0.5 mg; Niacin-4.64 mg; Vitamin B-6-0.46 mg; Folate, DFE-107Aug; Vitamin A-1962 IU; Vitamin E-5.55 mg; Vitamin K-584.2 Aug; Saturated FA-0.555 g; MUFA-0.405 g and PUFA-1.035 g
Cooked Celery as a Vegetable: Celery can be used as a boiled and steamed vegetable. Leaf stalks along with leaves are used for making vegetable dishes. It can also be stir-fried with cooking oil and various spices. Boiled celery may be used for making soups also. According to USDA, a 100g serving of boiled celery (leaf stalks along with leaves), without salt and water drained off, provides about 18 kcal of energy. A detailed account of nutrient composition in boiled celery is given below:
Water-94.11 g; Energy-18 kcal; Protein-0.83 g; Total lipid (fat)-0.16 g; Carbohydrate-4 g; Fiber-1.6 g; Sugars, total-2.37 g; Calcium, Ca-42 mg; Iron, Fe-0.42 mg; Magnesium-12 mg; Phosphorus, P-25 mg; Potassium, K-284 mg; Sodium, Na-91 mg; Zinc, Zn-0.14 mg; Vitamin C-6.1 mg; Thiamin-0.023 mg; Riboflavin-0.07 mg; Niacin-0.372 mg; Vitamin B-6-0.086 mg; Folate-33 Aug; Vitamin A-521 IU; Vitamin E-0.35 mg; Vitamin K-37.8 Aug; Saturated FA-0.04 g; MUFA-0.03 g and PUFA-0.075 g
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