Nutrient Decline in Celery


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The USDA has been collecting celery nutrient data for decades and celery provides an exception to the more general trend of decline in nutrients. Celery showed an increase in riboflavin by 50% and an increase in vitamin C. It did show declines in calcium, iron, and phosphorous. None of these celery-specific changes are statistically significant, but you can read more about the general tendency toward nutrient decline and what you can do about it: Nutrient Decline.

Change in Nutrients for Celery

In the table provided below we provide the nutritional content of celery from 1950 and 1999. The 1950 measures for celery are adjusted for water content — a sample with more water will bias the results. These nutrient measures are based on just a few data points and none of the individual differences are statistically different, but as a group, they suggest a decline in nutrient content in small garden produce.

Nutrient Change In Celery

Nutrient
1950*
1999
Calories
15.3
16
Protein
1.11
.75
Fat
.17
.14
Carbohydrates
3.2
3.6
Ash
.94
.82
Calcium
42.54
40
Phosphorus
34.03
25
Iron
.43
.4
Vitamin A
134
Thiamin
.04
.046
Riboflavin
.03
.045
Niacin
.34
.32
Vitamin C
5.96
7

*The 1950 data is adjusted for water content.

Licensed to Share: Creative Commons

The graphs used to present changes in nutritional content of garden crops on the Traditional Foods site, including change in celery, can be reposted for noncommercial use with a link back to this celery page or to our article about nutrient decline here.

Data Source

The historical data on the nutritional content of fruits and vegetables has been published and distributed by the United States Department of Agriculture. It was also analyzed by Davis, Epp, and Riordan whose research we describe on this website. We adjusted the 1950 celery nutrient content so that the water content of the 1950 and 1999 samples would be the same, as did Davis, Epp, and Riordan.

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