Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 14 kCal | 1684 kCal | 0.8% | 5.7% | 12029 g |
| Proteins | 0.69 g | 76 g | 0.9% | 6.4% | 11014 g |
| Fats | 0.17 g | 56 g | 0.3% | 2.1% | 32941 g |
| Carbohydrates | 1.37 g | 219 g | 0.6% | 4.3% | 15985 g |
| Alimentary fiber | 1.6 g | 20 g | 8% | 57.1% | 1250 g |
| Water | 95.43 g | 2273 g | 4.2% | 30% | 2382 g |
| Ash | 0.75 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 22 μg | 900 μg | 2.4% | 17.1% | 4091 g |
| beta Carotene | 0.27 mg | 5 mg | 5.4% | 38.6% | 1852 g |
| Lutein + Zeaxanthin | 283 μg | ~ | |||
| Vitamin B1, thiamine | 0.021 mg | 1.5 mg | 1.4% | 10% | 7143 g |
| Vitamin B2, riboflavin | 0.057 mg | 1.8 mg | 3.2% | 22.9% | 3158 g |
| Vitamin B4, choline | 6.1 mg | 500 mg | 1.2% | 8.6% | 8197 g |
| Vitamin B5, pantothenic | 0.246 mg | 5 mg | 4.9% | 35% | 2033 g |
| Vitamin B6, pyridoxine | 0.074 mg | 2 mg | 3.7% | 26.4% | 2703 g |
| Vitamin B9, folate | 36 μg | 400 μg | 9% | 64.3% | 1111 g |
| Vitamin C, ascorbic | 3.1 mg | 90 mg | 3.4% | 24.3% | 2903 g |
| Vitamin E, alpha tocopherol, TE | 0.27 mg | 15 mg | 1.8% | 12.9% | 5556 g |
| Vitamin K, phylloquinone | 29.3 μg | 120 μg | 24.4% | 174.3% | 410 g |
| Vitamin PP, NE | 0.32 mg | 20 mg | 1.6% | 11.4% | 6250 g |
| Betaine | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 260 mg | 2500 mg | 10.4% | 74.3% | 962 g |
| Calcium, Ca | 40 mg | 1000 mg | 4% | 28.6% | 2500 g |
| Magnesium, Mg | 11 mg | 400 mg | 2.8% | 20% | 3636 g |
| Sodium, Na | 80 mg | 1300 mg | 6.2% | 44.3% | 1625 g |
| Sulfur, S | 6.9 mg | 1000 mg | 0.7% | 5% | 14493 g |
| Phosphorus, P | 24 mg | 800 mg | 3% | 21.4% | 3333 g |
| Trace Elements | |||||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 7.9% | 9000 g |
| Manganese, Mn | 0.103 mg | 2 mg | 5.2% | 37.1% | 1942 g |
| Copper, Cu | 35 μg | 1000 μg | 3.5% | 25% | 2857 g |
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 5% | 13750 g |
| Fluorine, F | 4 μg | 4000 μg | 0.1% | 0.7% | 100000 g |
| Zinc, Zn | 0.13 mg | 12 mg | 1.1% | 7.9% | 9231 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 1.34 g | max 100 г | |||
| galactose | 0.48 g | ~ | |||
| Glucose (dextrose) | 0.4 g | ~ | |||
| sucrose | 0.08 g | ~ | |||
| fructose | 0.37 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.02 g | ~ | |||
| valine | 0.027 g | ~ | |||
| Histidine * | 0.012 g | ~ | |||
| Isoleucine | 0.021 g | ~ | |||
| leucine | 0.032 g | ~ | |||
| lysine | 0.027 g | ~ | |||
| methionine | 0.005 g | ~ | |||
| threonine | 0.02 g | ~ | |||
| tryptophan | 0.009 g | ~ | |||
| phenylalanine | 0.02 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.023 g | ~ | |||
| Aspartic acid | 0.117 g | ~ | |||
| glycine | 0.021 g | ~ | |||
| Glutamic acid | 0.09 g | ~ | |||
| Proline | 0.018 g | ~ | |||
| serine | 0.02 g | ~ | |||
| tyrosine | 0.009 g | ~ | |||
| Cysteine | 0.004 g | ~ | |||
| Sterols | |||||
| Phytosterols | 6 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.042 g | max 18.7 г | |||
| 14: 0 Myristic | 0.001 g | ~ | |||
| 16: 0 Palmitic | 0.037 g | ~ | |||
| 18: 0 Stearin | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 0.032 g | min 16.8 г | 0.2% | 1.4% | |
| 16: 1 Palmitoleic | 0.001 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.031 g | ~ | |||
| Polyunsaturated fatty acids | 0.079 g | from 11.2 to 20.6 | 0.7% | 5% | |
| 18: 2 Linoleic | 0.079 g | ~ | |||
| Omega-6 fatty acids | 0.079 g | from 4.7 to 16.8 | 1.7% | 12.1% |
The energy value is 14 kcal.
- tbsp = 7.5 g (1.1 kCal)
- NLEA serving = 110 g (15.4 kCal)
- cup chopped = 101 g (14.1 kCal)
- stalk, large (11″-12″ long) = 64 гр (9 кКал)
- stalk, medium (7-1/2″ – 8″ long) = 40 гр (5.6 кКал)
- stalk, small (5″ long) = 17 гр (2.4 кКал)
- strip (4 ″ long) = 4 g (0.6 kCal)
Celery rich in vitamins and minerals such as: vitamin K – 24,4%
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
Tags: calorie content 14 kcal, chemical composition, nutritional value, vitamins, minerals, why Celery is useful, calories, nutrients, useful properties of Celery