United States Department of Agriculture
Agricultural Research Service
National Nutrient Database for Standard Reference Release 28
Basic Report:  02007, Spices, celery seed
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heading Nutrient Unit
Value per 100 g
tsp 2 g
tbsp 6.5 g
Proximates Water g 6.04 0.12 0.39
Proximates Energy kcal 392 8 25
Proximates Protein g 18.07 0.36 1.17
Proximates Total lipid (fat) g 25.27 0.51 1.64
Proximates Carbohydrate, by difference g 41.35 0.83 2.69
Proximates Fiber, total dietary g 11.8 0.2 0.8
Proximates Sugars, total g 0.67 0.01 0.04
Minerals Calcium, Ca mg 1767 35 115
Minerals Iron, Fe mg 44.90 0.90 2.92
Minerals Magnesium, Mg mg 440 9 29
Minerals Phosphorus, P mg 547 11 36
Minerals Potassium, K mg 1400 28 91
Minerals Sodium, Na mg 160 3 10
Minerals Zinc, Zn mg 6.93 0.14 0.45
Vitamins Vitamin C, total ascorbic acid mg 17.1 0.3 1.1
Vitamins Thiamin mg 0.340 0.007 0.022
Vitamins Riboflavin mg 0.290 0.006 0.019
Vitamins Niacin mg 3.060 0.061 0.199
Vitamins Vitamin B-6 mg 0.890 0.018 0.058
Vitamins Folate, DFE µg 10 0 1
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 3 0 0
Vitamins Vitamin A, IU IU 52 1 3
Vitamins Vitamin E (alpha-tocopherol) mg 1.07 0.02 0.07
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 0.0 0.0 0.0
Lipids Fatty acids, total saturated g 2.190 0.044 0.142
Lipids Fatty acids, total monounsaturated g 15.930 0.319 1.035
Lipids Fatty acids, total polyunsaturated g 3.720 0.074 0.242
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0