Celery

celery

Photo by J R. Creative Commons License.

Celery is a plant variety in the family Apiaceae, commonly used as a vegetable. The leaves are pinnate to bipinnate with rhombic leaflets (Wikipedia, nd).

Allergy Alert:

 Some people only have problems with celery at certain times of the year. This type of allergic reaction is due to cross-reactivity to birch trees or wormwood plants, which share a particular cell structure with celery. Oral syndromes occur most often during birch or wormwood pollination seasons. Other patients may experience allergy symptoms from eating cooked or uncooked celery anytime. Consequences range from simple itching to life-threatening metabolic collapse (Clarke, 2014).

Common Uses:

Celery is used around the world as a vegetable for the crisp petiole (leaf stalk). The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb. In temperate countries, celery is also grown for its seeds (Wikipedia, nd).

Nutritional Information:

Amount Per 1 stalk, medium (7-1/2″ – 8″ long) (40 g)

Calories 6
% Daily Value*
Total Fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 32 mg 1%
Potassium 104 mg 2%
Total Carbohydrate 1.2 g 0%
Dietary fiber 0.6 g 2%
Sugar 0.7 g
Protein 0.3 g 0%
Vitamin A 3% Vitamin C 2%
Calcium 1% Iron 0%
Vitamin D 0% Vitamin B-6 0%
Vitamin B-12 0% Magnesium 1%

Dietary Information and Related Articles:

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