CELERY (root vegetable)
The storage root of celery (
Apium graveolens var. rapaceum) is characterized by a
robust mineral profile, containing significant concentrations of:
rubidium (163.0% of the Daily Value [DV] per 100 g),
silicon (97.0%),
boron (60.0%),
vanadium (28.0%),
lithium (21.0%),
cobalt (18.0%),
potassium (16.0%),
sulfur (12.0%),
phosphorus (11.0%),
calcium (10.1%), and
zinc (10.0%). It is also an important source of
vitamin K (phylloquinone) (34.2% DV).
The nutritional profile is further distinguished by its total phytosterol content (11.0% DV), mono- and disaccharides (11.0%), and dietary fiber (16.0%). Sucrose is present only in trace amounts (0.1 g per 100 g), while the starch concentration is relatively high for a root vegetable (1.0 g per 100 g).
People prone to gout should consider that the root vegetable of celery contains purine bases: in 100 g – 10.3-13.0 mg, – from which 30 mg of uric acid is formed in the body (and the daily norm of purines for those suffering from gout is 300 mg).
Caloric content per 100 g: 34 kcal
Water in 100 g: 87.7 g
Ash from 100 g: 1.0 g
MINERAL ELEMENTS
Macroelements
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Potassium |
393.0 mg |
16% |
 |
| Calcium |
63-141 mg |
10.1% |
 |
| Silicon |
29.0 mg |
97% |
 |
| Magnesium |
33 mg |
8% |
 |
| Sodium |
77.0-125.0 mg |
9% |
|
| Sulfur |
121 mg |
12% |
|
| Phosphorus |
27-115 mg |
11% |
|
| Chlorine |
13 mg |
0.6% |
 |
Microelements
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Aluminum |
131.7 µg |
0.4% |
|
| Boron |
42.2 µg |
60% |
 |
| Vanadium |
11.3 µg |
28% |
 |
| Iron |
0.5-1.4 mg |
4% |
|
| Iodine |
0.4-2.6 µg |
0.8% |
|
| Cobalt |
1.8 µg |
18% |
|
| Lithium |
21.2 µg |
21% |
|
| Manganese |
74.0-260.0 µg |
6% |
|
| Copper |
36.0-120.0 µg |
8% |
|
| Molybdenum |
4 µg |
5.7% |
|
| Nickel |
2.6-9.6 µg |
4.3% |
|
| Rubidium |
163 µg |
163% |
|
| Selenium |
0.2 µg |
0.4% |
|
| Fluorine |
4 µg |
0.1% |
|
| Chromium |
2.4 µg |
4.8% |
|
| Zinc |
730-1430 µg |
10.1% |
|
PROTEINS AND AMINO ACIDS
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Total protein content |
1.3 g |
2% |
|
| Content of essential amino acids |
0.443 g |
2% |
|
| Content of non-essential amino acids |
0.953 g |
1.7% |
|
Essential Amino Acids
| Acid Name |
Content, g per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Valine |
0.087 |
3.5% |
|
| Histidine |
0.027 |
1.3% |
|
| Isoleucine |
0.054 |
2.7% |
|
| Leucine |
0.076 |
1.7% |
|
| Lysine |
0.073 |
1.8% |
|
| Methionine |
0.018 |
1% |
|
| Threonine |
0.048 |
2% |
|
| Tryptophan |
0.015 |
1.5% |
|
| Phenylalanine |
0.045 |
1.5% |
|
Non-Essential Amino Acids
| Acid Name |
Content, g per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Alanine |
0.073 |
1.1% |
|
| Arginine |
0.045 |
0.7% |
|
| Aspartic acid |
0.220 |
1.8% |
|
| Glycine |
0.045 |
1.3% |
|
| Glutamic acid |
0.440 |
3.2% |
|
| Proline |
0.045 |
1% |
|
| Serine |
0.054 |
0.7% |
|
| Tyrosine |
0.027 |
0.9% |
|
| Cystine |
0.004 |
0.4% |
|
FATS AND FATTY ACIDS
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Total fat content |
0.3 g |
0.3% |
|
| Content of unsaturated fatty acids |
0.190 g |
0.5% |
|
| Content of omega-3 unsaturated fatty acids |
0.018 g |
1.5% |
|
| Content of omega-6 unsaturated fatty acids |
0.159 g |
1.6% |
|
| Content of saturated fatty acids |
0.067 g |
0.3% |
|
Unsaturated Fatty Acids
| Acid Name |
Content, g per 100 g of product |
| Palmitoleic C 16:1 (omega-7) |
0.0 g |
| Oleic C 18:1 (omega-9) |
0.013 g |
| Linoleic C 18:2 (omega-6) |
0.159 g |
| Linolenic C 18:3 (omega-3) |
0.018 g |
| Stearidonic C 18:4 (omega-3) |
0.0 g |
| Gadoleic C 20:1 (omega-11) |
0.0 g |
| Arachidonic C 20:4 (omega-6) |
0.0 g |
| Eicosapentaenoic C 20:5 (omega-3) |
0.0 g |
| Erucic C 22:1 (omega-9) |
0.0 g |
| Clupanodonic C 22:5 (omega-3) |
0.0 g |
| Docosahexaenoic C 22:6 (omega-3) |
0.0 g |
| Nervonic C 24:1 (omega-9) |
0.0 g |
Saturated Fatty Acids
| Acid Name |
Content, g per 100 g of product |
| Myristic C 14:0 |
0.0 g |
| Palmitic C 16:0 |
0.064 g |
| Stearic C 18:0 |
0.003 g |
| Arachidic C 20:0 |
0.0 g |
| Behenic C 22:0 |
0.0 g |
| Lignoceric C 24:0 |
0.0 g |
Sterols
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
Total phytosterols
(campesterol-5,7-dien-3β-ol; stigmasterol-5,7-dien-3β-ol; [24(24→1)Z]-stigmasterol-5,7,24(24→1)-trien-3β-ol; (22E)-stigmasterol-5,7,22-trien-3β-ol) |
6.0 mg |
11% |
|
| Cholesterol |
0.0 mg |
0% |
– |
CARBOHYDRATES
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Total carbohydrate content |
9.6 g |
3% |
|
| Mono- and disaccharides |
5.5 g |
11% |
|
| Glucose |
0.6 g |
6% |
|
| Fructose |
0.5 g |
1.4% |
|
| Galactose |
0.0 g |
0% |
|
| Sucrose |
0.1 g |
– |
– |
| Lactose |
0.0 g |
0% |
|
| Starch |
1 g |
– |
– |
| Maltose |
0.0 g |
– |
– |
| Fiber |
3.1 g |
16% |
|
PURINE BASES
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Total purine bases |
10.3-13.0 mg |
10% |
|
Units of measurement:
Piece: about 100.0 g
Tea glass: 250.0 g
Faceted glass: 200.0 g
Teaspoon: 7.0 g
Tablespoon: 20.0 g
