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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.

Uses

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

Preparation

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.

Storage

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 [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.
Ready Pac Produce [http://www.readypac.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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