Vegetables / Leafy Greens
Celery, Chinese, lvs & petioles, boiled
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g |
| Calories | 27kcal / 2530kcal (1%) low |
Macronutrients
Protein | 1.4 g/ 71g (1%) | ||||||
Total Fat | 0.1 g/ 42g (0.24%) low | ||||||
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Total Carbs | 5 g/ 348g (1%) | ||||||
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Vitamins
Vit A | 0 mcg RAE/ 700mcg RAE (0%) |
Vit B1 | 0.02 mg/ 1mg (1%) |
Vit B2 | 0.02 mg/ 1mg (1%) |
Vit B3 | 0.4 mg NE/ 16mg NE (2%) |
Vit C | 16 mg/ 70mg (22%) source |
Minerals
Calcium | 79 mg/ 750mg (10%) |
Phosphorus | 27 mg/ 700mg (3%) |
Iron | 5.8 mg/ 12mg (48%) high |
Sodium | 108 mg/ 1500mg (7%) low |
Allergen Info
Celery
What is this food?
Boiled celery (Chinese celery) — the stalks plus some leaves (lvs & petioles), served as a vegetable.
Why it matters to health
Celery is a low-calorie veggie (about 27 kcal per 100 g) and helps you add volume to meals without taking too much space in your plate. It also provides dietary fiber (about 2 g per 100 g), which supports regular digestion and helps you feel satisfied. The sodium is relatively moderate for a vegetable (about 108 mg per 100 g), so it’s still best to watch how salty the dish becomes when you add sauces. You’ll also get some natural sugars (about 2.9 g), but these come along with fiber—so it’s a good choice for everyday meals and snacks when paired with balanced foods.
Healthier tips
- Use celery as a side or add-on to your ulam (e.g., with chicken, fish, or tofu) to increase fiber and freshness.
- For a balanced day: aim for 3 full meals plus 1–2 snacks; include veggies like celery at least in 1–2 meals.
- Keep sauces light: go easy on soy sauce, oyster sauce, and instant seasoning to manage sodium.
- Try portioning: start with about 1 cup cooked (or a generous handful) and adjust based on your appetite and the rest of your meal.
Common Filipino dishes
Tinola with celery, Sinigang with celery, Ginisang celery with garlic and egg, Pancit with celery, Vegetable soup with celery
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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