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Fresh, low-calorie, high fiber, rich in vitamins and minerals
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Grated celery stalk has 16 calories. It contains 3 g of carbs, 0.7 g of protein, 0.2 g of fat and 1.6 g of fiber. Its 29.3 µg of Vitamin K covers 24% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 100 g
16
KCAL / 100G
Carbs
3g
· 1% DV
Protein
0.7g
· 1% DV
Fat
0.2g
· 0% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 72% · Protein 17% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 16 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 80 mg | 3% |
| Total carbohydrate | 3 g | 1% |
| Fiber | 1.6 g | 6% |
| Protein | 0.7 g | 1% |
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 cup (medium) | 100 g | 16 kcal |
| 1 g | 1 g | 0 kcal |
| 1 tablespoon (medium) | 8 g | 1 kcal |
| 1 piece (medium) | 40 g | 6 kcal |
| ½ cup (small) | 50 g | 8 kcal |
| 1 serving (medium) | 80 g | 13 kcal |
| 100 g | 100 g | 16 kcal |
| 1.5 cup (large) | 150 g | 24 kcal |
| 2 cup (extra large) | 200 g | 32 kcal |
Calculated from 16 calories per 100 g.
Trim off the base and leafy tops, wash and dry the stalks, then run them along the large holes of a box grater. Grate carefully near the end of each stalk, or cut the remaining piece into small pieces instead.
Yes, grated celery stalk works in coleslaw and adds a fresh, crisp celery flavor. Mix it with the other vegetables shortly before serving, since its moisture can thin the dressing if the salad sits for a long time.
Grated celery stalk releases moisture because grating breaks its crisp plant structure into small pieces. If the mixture is too wet for your recipe, let it drain briefly or blot it gently; avoid squeezing it dry unless the recipe calls for that.
Toss grated celery stalk with a little lemon juice if you are preparing it ahead. Keep it covered and refrigerated, too; lemon adds a noticeable tang, so use only as much as suits the salad or recipe.
No. Grated celery stalk comes from the crisp stems, while grated celery root comes from the round underground root, also called celeriac. They have different textures and flavors, so check which one a recipe specifies before swapping them.
No, grated celery stalk does not need to be cooked separately before going into soup. Add it to the pot while the soup simmers; it softens faster than larger celery pieces, so add it later if you want it to retain some texture.
Grated celery stalk keeps best when refrigerated promptly in a sealed container and used soon after preparation. It may lose its crunch and release liquid as it sits, so discard it if it develops an off smell or an unusually slimy texture.
Yes, grated celery stalk can be mixed into tuna salad for a fresh celery flavor. Drain or blot it first if you want a thicker mixture, and add it shortly before serving to preserve more crunch.
Yes, celery leaves are edible and can be finely chopped into grated celery stalk dishes. Their flavor is more pronounced than the stems, so start with a small amount and add more only if you want a stronger celery taste.
Yes, grated celery stalk can be blended into a smoothie, though blending removes its crisp texture. Its savory, grassy flavor pairs better with vegetables and tart ingredients than with very sweet fruit, so start with a modest amount.
Vitamins
Vitamin K
29.3µg · 24% DV
Folate
36µg · 9% DV
B5
0.25mg · 5% DV
B2
0.06mg · 5% DV
Minerals
Potassium ⭐
260mg · 8% DV
Manganese
0.1mg · 4% DV
Calcium
40mg · 4% DV
Copper
0.04mg · 4% DV
Sodium
80mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 16 calories in 100 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.
Grated celery stalk is made from the crisp, ribbed stalks of celery, finely shredded for use as a fresh ingredient. Its flavour is mild and green, with a lightly savoury edge, and it adds plenty of crunch. It is often used raw in salads and slaws, or stirred into soups, sauces and other dishes as a subtle aromatic vegetable.
Toss it with lemon and olive oil, or combine it with apple, cabbage or a creamy dressing for a simple salad. It is mostly water and fibre, with just 16 calories per 100 g. Add it shortly before serving if you want to keep its fresh texture.
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.