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Celery and Carrots

Department of Defense fact sheet containing nutritional information for celery and carrot sticks.

Product Description

Good-quality celery should be even-colored, unblemished and smoothed-skinned. Good quality carrots should be firm with a smooth exterior. Color should be vibrant orange to red-orange.

Peak Growing Season

Celery and carrot sticks are available all year in California. The peak season for celery is October through December. The peak season for carrots is June, July, and October through December.

Uses

They are ideal in sack lunches, on trays, or in salad bars. They are great for dipping in hummus or yogurt based dressing.

Preparation

None

Storage

Carrot and celery sticks should be stored at 32–35 degrees Fahrenheit with a relative humidity of 90–95 percent.

Best If Used By

Typical shelf life is 14–28 days when stored at 45–48 degrees Fahrenheit, but monitor often for quality.

Nutrition Facts

A three ounce serving of celery and carrot sticks provides:

Calories 24
Protein 0.69 g
Carbohydrate 5.33 g
Fat 0.17 g
Saturated Fat 0.034 g
Cholesterol 0 mg
Iron 0.21 mg
Vitamin C 4.8 mg
Vitamin A 364 RAE
Calcium 31 mg
Sodium 63 mg
Dietary Fiber 1.9 g

Sources of Information

Produce Marketing Association [http://www.pma.com/] External link opens in new window or tab.
Produce Oasis [http://www.produceoasis.com] External link opens in new window or tab.
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00] External link opens in new window or tab.
Dole [http://www.dole.com/] External link opens in new window or tab.

Questions: Amy Bell | abell@cde.ca.gov | 916-322-5051 
Last Reviewed: Thursday, February 25, 2016

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