Allergies (！)
Celery is among a small group of foods (headed by peanuts) that appear to provoke the most severe allergic reactions; for people with celery allergy, exposure can cause potentially fatalanaphylactic shock.[17] The allergen does not appear to be destroyed at cooking temperatures. Celery root—commonly eaten as celeriac, or put into drinks—is known to contain more allergen than the stalk. Seeds contain the highest levels of allergen content. Exercise-induced anaphylaxis may be exacerbated. An allergic reaction also may be triggered by eating foods that have been processed with machines that have previously processed celery, making avoiding such foods difficult. In contrast with peanut allergy being most prevalent in the US, celery allergy is most prevalent in Central Europe.[18] In the European Union, foods that contain or may contain celery, even in trace amounts, must be clearly marked as such.
Nutrition
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 16 kcal (67 kJ) |
| Carbohydrates | 3 g |
| - Sugars | 1.4 g |
| - Dietary fibre | 1.6 g |
| Fat | 0.2 g |
| Protein | 0.7 g |
| Water | 95 g |
| Vitamin A equiv. | 22 μg (3%) |
| Thiamine (vit. B1) | 0.021 mg (2%) |
| Riboflavin (vit. B2) | 0.057 mg (5%) |
| Niacin (vit. B3) | 0.323 mg (2%) |
| Vitamin B6 | 0.076 mg (6%) |
| Folate (vit. B9) | 36 μg (9%) |
| Vitamin C | 3 mg (4%) |
| Vitamin E | 0.27 mg (2%) |
| Vitamin K | 29.3 μg (28%) |
| Calcium | 40 mg (4%) |
| Iron | 0.2 mg (2%) |
| Magnesium | 11 mg (3%) |
| Phosphorus | 24 mg (3%) |
| Potassium | 260 mg (6%) |
| Sodium | 80 mg (5%) |
| Zinc | 0.13 mg (1%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database | |
Celery is used inweight-loss diets, where it provides low-caloriedietary fibre bulk. Celery is often purported to be a "negative calorie food" based on the idea that the body will burn more calories during the digestion of the food than the body can extract from the food itself. The fact that the body uses very small amounts of energy in digestion compared to what can be extracted even from a low-calorie food like celery disproves this hypothesis.
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