c. diced celery
Celery is very low in calories (approximately 16 per 100g) and contains significant vitamin K, potassium, and antioxidant compounds; it is composed primarily of water (95%) with modest amounts of dietary fiber and phytonutrients.
About
Celery (Apium graveolens var. dulce) is a cultivated herbaceous plant of the Apiaceae family, native to the Mediterranean region and now cultivated worldwide. The edible portion consists of elongated, fibrous petioles (leaf stalks) that grow in clusters from a central crown, typically pale green to dark green in color. Celery possesses a crisp, watery texture with a distinctive herbaceous, slightly peppery flavor profile. The plant contains numerous volatile compounds, particularly 3-n-butylphthalide and limonene, which contribute to its characteristic aroma and taste. Common varieties include Pascal (the predominant commercial type), Golden (blanched for milder flavor), and celeriac (grown for its root rather than stalks).
Culinary Uses
Diced celery serves as a foundational aromatic vegetable in countless cuisines, particularly in the Western culinary tradition where it forms part of the classic mirepoix (celery, onion, carrot) base for stocks, soups, stews, and braises. It appears in salads such as celery salad and chicken salad, is consumed raw as a crudités component, and is used in sofrito and other regional flavor bases. The vegetable's high water content and subtle flavor make it valuable for building depth in slow-cooked dishes without overwhelming other components, while its fibrous structure provides textural contrast in both cooked and raw preparations.