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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

Energía

9 kcal

Energía

36 kJ

Grasa

0.1g

of which saturates

Trace

Carbohydrate

1.4g

of which sugars

1.4g

Fibra

1.5g

Proteína

0.5g

Sal

0.19g

Alcohol

0g

Agua

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

Vitamin B6

0.03mg

Vitamina B12

0µg

Ácido fólico

11µg

Calcio

41mg

Hierro

0.06mg

Magnesio

6mg

Phosphorus

20mg

Potasio

304mg

Sodio

77mg

Zinc

0.1mg

Cobre

0.01mg

Selenio

Trace

Iodine

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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente