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Celery


(Scientific Binomial Name: Apium graveolens)

Selection Information


Usage: Eating fresh, cooking and salads.

Selection: Good-quality celery should have even-colored, unblemished and smoothed-skinned stalks. Leaves should be fresh with no signs of wilting. Contrary to popular belief, light green stalks taste better than those that are dark green. Scratch the butt-end of the celery with your fingernail. A sweet or bitter smell means sweet or bitter flavor.

Avoid: While light green stalks are preferred, avoid celery with white stalks which indicates old product.- Stalks that are soft, spreading out and bend are also signs of old product. Thick veins and rough inside surfaces indicate over-aged and tough celery.


Seasonal Information


Celery is available year-round from California. Washington celery is available from August until November with a peak in September.


Celery Nutritional Information


Serving Size: Raw Celery (110g)

Amount Per Serving

 
Calories 18
Calories from Fat 2

 

% Daily Value*

Total Fat 0g

3% 

  Saturated Fat Fat 0g

1% 

Cholesterol 0mg

0% 

Sodium 88mg

4% 

Total Carbohydrate 4g

1% 

Dietary Fiber 2g

7% 

Sugars 2g

 

Protein 1g

 

Vitamin A 10%

Vitamin C 6%

Calcium 4%

Iron 1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts

Celery is low in Saturated Fat, and very low in Cholesterol. It's also a good source of Riboflavin, Vitamin B6, Pantothenic Acid, Calcium, Magnesium and Phosphorus, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium and Manganese.


Celery Tips & Trivia