Celery characteristics

• Strong antioxidant power
• Rich in fibre
• Source of essential micronutrients
• Recognised allergen

Calories and nutritional values of celery

Raw celery, one medium stem, 20cm/40g

• Calories: 6
• Protein: 0.3 g
• Carbohydrates: 1.2 g
• Lipids: 0.1 g
• Fibre: 0.6 g

Among the nutrients present in celery in good quantities, we can mention the following:

• Vitamin K
• Vitamin B6 (pyridoxine)
• Vitamin C

The benefits of celery

• Prevents the proliferation of several types of cancer cells
• Antioxidant power

Celery seeds also contain apigenin, an antioxidant with anti-cancer properties. Celery would also provide an important dietary intake of lutein, an antioxidant in the carotenoid family.

How to choose the right celery?

Celery is a vegetable that belongs to the large family of Apiaceae, like carrots and parsley. This ancient vegetable, found throughout the Mediterranean region, is available all year round, much to our delight.

In Europe, the branches are peeled with a vegetable peeler, but this practice is not common in North America, where the varieties on offer tend to be less fibrous. However, it is sometimes necessary to "pull" the stalks from the celery to remove them if they are very fibrous.

Celery storage

Celery can be kept in the vegetable drawer of the fridge for a few days. However, like carrots with their tops, celery keeps much better if the twigs are kept separate from the leaves. Once cooked or blanched, it can also be stored in the freezer for several months.

Contraindications and allergies

Celery is a recognised allergen and must be declared as such on food labels. It also contains certain substances that can react strongly to exposure to the sun, so it is advisable to be careful about these two specific points.

A recognised allergen

Celery is also a food involved in oral allergy syndrome. This is an allergic reaction to certain proteins found in a variety of fruits, vegetables and nuts. It affects some people with allergies to environmental pollens, such as birch and mugwort pollen. This syndrome is almost always preceded by hay fever.

So when some people with ambrosia allergy eat raw celery (cooking usually breaks down the allergenic proteins), an immune reaction can occur. These people experience itching and burning sensations confined to the mouth, lips and throat. The symptoms may come and go, usually within minutes of eating or touching the offending food.

In the absence of other symptoms, this reaction is not serious and celery does not need to be systematically avoided. However, the symptoms of celery allergy can in some cases include severe digestive and respiratory symptoms. It is advisable to consult an allergist to determine the cause of reactions to plant foods. The allergist will be able to assess whether any special precautions need to be taken.

Furanocoumarins

Furanocoumarins are substances that can react to light. They occur naturally in celery and other vegetables such as turnips. Contact of these vegetables with the skin, combined with exposure to light, can sometimes cause a skin irritation called phytophotodermatitis. This reaction would particularly affect workers in agricultural settings or food markets, who are often in contact with plants that contain it. Furanocoumarins can also cause reactions in people who visit tanning salons.