Celery, cooked, boiled, drained, with salt

27 calories in 1 cup, diced

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Calories in Celery, cooked, boiled, drained, with salt
Celery, cooked, boiled, drained, with salt Suggest a better name
27 calories in 1 cup, diced
1 cup, diced = 150g ≈ 0.331lb ≈ 5.29oz
0.18 calories / gram
0 Weight Watchers points
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Calorie Sources:81% carbohydrates; 11% proteins; 8% fats
Fats:0.24 g (2 calories, 0% by weight)
Carbohydrates:6 g (21 calories, 4% by weight)
Proteins:1.25 g (3 calories, 1% by weight)
Alcohol:~
Water:141.16 g (94% by weight)
Fat Composition:50% polyunsaturated; 29% saturated; 21% monounsaturated
Trans Fat :~
Dietary Fiber:2.40 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, diced
Food Group:Vegetables and Vegetable Products
USDA #:11764
Related Foods: Calories in Boiled Egg
Calories in Boiled Peeled Apples
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Calories in Celery
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Calories in Salt
Vitamin A:782 IU
Retinol:~
Retinol Activity Equivalent:39 mcg
α-Carotene:~
β-Carotene:469.50 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:493.50 mcg
Vitamin B-1:60 mcg
Vitamin B-2:60 mcg
Vitamin B-3:465 mcg
Vitamin B-5:285 mcg
Vitamin B-6:120 mcg
Vitamin B-9:33 mcg
Food folate:33 mcg
Dietary Folate Equivalent:33 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:11.85 mg
Vitamin C:9.15 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:525 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:56.70 mcg
Calcium (Ca):63.00 mg
Copper (Cu):45.00 mcg
Fluoride (F):~
Iron (Fe):630 mcg
Magnesium (Mg):18 mg
Manganese (Mn):150 mcg
Phosphorus (P):37.50 mg
Potassium (K):0.43 g
Selenium (Se):1.50 mcg
Sodium (Na):0.49 g
Zinc (Zn):210 mcg
Cholesterol:~
Phytosterols:10.50 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:6 g
Dietary Fiber:2.40 g
Sugars Total:3.55 g
Fructose:0.99 g
Galactose:1.28 g
Glucose/Dextrose:1.07 g
Lactose:~
Maltose:~
Sucrose:0.21 g
Starch:~
Proteins Total:1.25 g
Essential amino acids
Phenylalanine:30 mg
Leucine:45 mg
Methionine:10.50 mg
Lysine:45 mg
Isoleucine:30 mg
Valine:45 mg
Threonine:30 mg
Tryptophan:15 mg
Histidine:15 mg
Arginine:30 mg
Non-essential amino acids
Alanine:30 mg
Aspartic acid:0.21 g
Betaine:~
Cystine:7.50 mg
Glutamic acid:0.15 g
Glycine:30 mg
Hydroxyproline:~
Proline:30 mg
Serine:30 mg
Tyrosine:15 mg
Fats Total:0.24 g
Saturated fatty acids:60 mg
Monounsaturated fatty acids:45 mg
Polyunsaturated fatty acids:0.10 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.50 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:45 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:6 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.50 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:30 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.10 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.35 g
Caffeine:~
Theobromine:~
Product Type:Celery
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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