Substrate
Celery
1 named fermented preparation, across 1 region.
| Pickle | Region | Method | Salt | Terminal pH |
|---|---|---|---|---|
| Pao cai | China | unknown | - | - |
Composition
USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.
| Food | Sodium mg/100 g | Energy kcal | Dataset |
|---|---|---|---|
| Celery, cooked, boiled, drained, with salt | 327 | 18 | SR Legacy |
| Celery, raw | 80 | 14 | SR Legacy |
| Celery, cooked, boiled, drained, without salt | 91 | 18 | SR Legacy |
| Celery, raw | 97.2 | - | Foundation |
| Celery, raw | 97 | 17 | Survey (FNDDS) |
| Celery juice | 97 | 17 | Survey (FNDDS) |
| Celery, cooked | 231 | 42 | Survey (FNDDS) |
| Celery, pickled | 1025 | 35 | Survey (FNDDS) |
| Celery, cooked, as ingredient | 104 | 18 | Survey (FNDDS) |