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Light vegetable dish with fiber, calcium, and vitamin C
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Celery with yogurt sauce (200 g) has 156 calories. That works out to 78 calories per 100 g. It contains 17.6 g of carbs, 6.8 g of protein, 7 g of fat and 4.2 g of fiber. Its 44 µg of Vitamin K covers 37% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 200 g
156
KCAL / 200G
Carbs
17.6g
· 6% DV
Protein
6.8g
· 14% DV
Fat
7g
· 9% DV
Fiber
4.2g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 17% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 156 kcal | |
| Total fat | 7 g | 9% |
| Saturated fat | 3.1 g | 16% |
| Trans fat | 0.06 g | |
| Sodium | 210 mg | 9% |
| Total carbohydrate | 17.6 g | 6% |
| Fiber | 4.2 g | 15% |
| Protein | 6.8 g | 14% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 156 kcal |
| 100 g | 100 g | 78 kcal |
| ½ cup (small) | 100 g | 78 kcal |
| 1 cup (medium) | 180 g | 140 kcal |
| 1.5 cup (large) | 270 g | 211 kcal |
| 1 serving (large) | 300 g | 234 kcal |
| 1 piece (whole) | 350 g | 273 kcal |
Calculated from 78 calories per 100 g.
Celery with yogurt sauce is made with celeriac—the celery root—mixed with yogurt, often garlic, and seasoning. Recipes may use raw grated or cooked celeriac, and toppings such as walnuts or olive oil are optional.
To make celery with yogurt sauce, grate celeriac or cook it until tender, then combine it with garlicky yogurt. If cooked, let the celeriac cool first; squeeze excess liquid from grated celeriac so the finished dish stays thick.
Either raw or cooked celeriac works for celery with yogurt sauce. Raw grated celeriac stays crisp and has a sharper flavor, while cooked celeriac is softer and milder. Cool cooked celeriac before mixing it with yogurt.
Put peeled or grated celeriac straight into water with a little lemon juice to slow browning. Drain and squeeze it before adding yogurt; leaving it exposed to air while preparing the other ingredients can darken its surface.
Yes, grated apple is a common addition to celery with yogurt sauce. Its sweetness balances celeriac’s assertive flavor. Toss the apple with a little lemon juice after grating and mix it in just before serving to keep it from browning.
Often, yes: garlic is mixed into the yogurt for celery with yogurt sauce, though it is optional. Start with a small amount of finely crushed garlic, then taste before adding more, since its flavor becomes stronger as the dish sits.
Celery with yogurt sauce turns watery when the celeriac is warm or retains too much moisture. Cool cooked celeriac, squeeze grated celeriac well, and use thick strained yogurt; mix them shortly before serving for the best texture.
Celery with yogurt sauce keeps for about two days in a covered container in the refrigerator. It may release liquid and soften over time, so stir it before serving and avoid leaving it at room temperature for an extended period.
No, freezing celery with yogurt sauce is not recommended. Yogurt can separate after thawing, and the celeriac may become soft and watery. Make it fresh or refrigerate it instead, adding the yogurt close to serving if preparing ahead.
Serve celery with yogurt sauce chilled as a side dish or mezze alongside grilled foods, roasted vegetables, or a bean dish. Its creamy, tangy flavor also fits a spread of small plates; keep it refrigerated until serving.
Vitamins
Vitamin K
44µg · 37% DV
B2
0.32mg · 25% DV
B12
0.36µg · 15% DV
Vitamin C
13mg · 14% DV
Minerals
Phosphorus
146mg · 21% DV
Calcium
208mg · 21% DV
Iodine
26µg · 17% DV
Potassium ⭐
570mg · 17% DV
Sodium
210mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 156 calories in 1 serving (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Celery with yogurt sauce is a Turkish-style dish made with celeriac—the knobbly root known as kereviz in Turkey—rather than simply celery stalks. The root is cooked until tender and served with a yogurt-based dressing; garlic, lemon or herbs may be added depending on the recipe.
It works well chilled or at room temperature as a meze, side dish or light lunch. The earthy, gently sweet celeriac contrasts with the tangy, creamy sauce. It is a light vegetable dish that also provides fibre; pair it with bread or other meze for a more substantial meal.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.1g
MONOUNSATURATED
1.9g
POLYUNSATURATED
0.56g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.