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Celery, Pascal

Department of Defense fact sheet containing nutritional information for pascal celery.

Product Description

Good-quality celery should have even-colored, unblemished and smoothed-skinned stalks. Contrary to popular belief, light green stalks taste better than those that are dark green.

Peak Growing Season

Celery is grown all year in California; however, the peak season is October through December.


Celery can be used in soups, salads, stir-fries, or cut into sticks.


When removing celery from packing containers, grip each bunch from the butt end. Do not grab individual ribs. Trim celery sparingly when preparing for fresh use. Slice a thin layer from the butt end of ribs to maintain fresh appearance.


Celery 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 days when stored at 45–48 degrees Fahrenheit, but monitor celery daily for quality.

Nutrition Facts

A 1/2 cup serving of celery provides:

Calories 8
Protein 0.35 g
Carbohydrate 1.50 g
Fat 0.09 g
Saturated Fat 0.021 g
Cholesterol 0 mg
Iron 0.10 mg
Vitamin C 1.6 mg
Vitamin A 11 RAE
Calcium 20 mg
Sodium 40 mg
Dietary Fiber 0.8 g

Sources of Information

Produce Marketing Association [] External link opens in new window or tab.
Produce Oasis [] External link opens in new window or tab.
U.S. Department of Agriculture Nutrition Data Laboratory [] External link opens in new window or tab.
Ready Pac Produce [] External link opens in new window or tab.

Questions: Amy Bell | | 916-322-5051 
Last Reviewed: Monday, July 28, 2014

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