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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

Gordura

0.1g

of which saturates

Trace

Carbohydrate

1.4g

of which sugars

1.4g

Fibra

1.5g

Proteína

0.5g

Sal

0.19g

Álcool

0g

Água

95g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamina D

0µg

Vitamina E

0.06mg

Vitamin K1

4.9µg

Vitamina C

1mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.3mg

Vitamina B6

0.03mg

Vitamina B12

0µg

Ácido Fólico

11µg

Cálcio

41mg

Ferro

0.06mg

Magnésio

6mg

Phosphorus

20mg

Potássio

304mg

Sódio

77mg

Zinco

0.1mg

Copper

0.01mg

Selenium

Trace

Iodo

1µg

Other types of celery

Alimentos

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.

Leitura adicional e referências

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

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 3 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente