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Celery. Celery ( Apium graveolens Dulce Group or Apium graveolens var. dulce) [1] is a cultivated plant in the family Apiaceae that has been used as a vegetable since ancient times. Celery has a long fibrous stalk tapering into leaves. Celery seed powder is used as a spice.
Table of food nutrients. The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture ( USDA) sources. Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Celery is one of nature’s lowest-cal foods—it has about six calories per stalk—and ... at just 166 calories per cup, cooked. ... (about 40% of your daily value in one cup of cooked zucchini ...
Foods claimed to be negative in calories are mostly low-calorie fruits and vegetables such as celery, grapefruit, orange, lemon, lime, apple, lettuce, broccoli, and cabbage. However, celery has a thermic effect of around 8%, much less than the 100% or more required for a food to have "negative calories".
Wheat bran has a high content of dietary fiber. Dietary fiber ( fibre in Commonwealth English) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. [1] Dietary fibers are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability ...
8 Unexpected Ways to Cook with Celery. Nina Derwin. ... Celery has only ten calories per stalk, and one cup of celery contains an impressive five grams of fiber. The light green veggie also boasts ...
Chicken soup. Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley.
Kale is a good source (10–19% DV) of thiamin, riboflavin, pantothenic acid, vitamin E, and several dietary minerals, including iron, calcium, magnesium, potassium, and phosphorus. Boiling raw kale diminishes most of these nutrients, while values for vitamins A, C, and K and manganese remain substantial.
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