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Up until the 16th century, celery was used as a medicinal herb, only finding its way into common culinary use in the latter part of the 17th century. The flavor is somewhat herbal and astringent, but it has a succulent, crisp texture. Because of its low-calorie count, celery is a favorite diet food.
The most common variety of celery is the pale green Pascal. Another variety, golden celery, is protected from light to prevent the development of chlorophyll during the growing period. The term celery hearts describes the tender, innermost ribs of the celery.
Celeriac, or celery root, is similar to common celery in appearance; however, it is the knobby stem of celeriac that is edible, rather than the stalk.
Wash celery just before using. Trim the leaves and the base, and reserve the leaves for soups and salads. Celery can also be frozen in plastic bags and used in dishes that call for cooked celery. Slice celery on the diagonal into salads, or braise it in olive oil and serve with salt and pepper.
Celery (raw), 1 large stalk
Calories: 10
Protein: 0.48g
Carbohydrate: 2.3g
Total Fat: 0.09g
Fiber: 1.01g
Diets high in insoluble fiber (found in some vegetables) are associated with protection against heart disease in both men and women.
Health benefits and
concerns for vegetables
Many health benefits and concerns associated with this food are applicable to other
vegetables. Read about health benefits and concerns
for vegetables for a full description.
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2003.