Celery: oxalate content (14.95 mg/100 g)

14.95 mg/100 g

Reported range 6.70–23.20 mg per 100 g. Concentrations vary with ripeness, storage and processing, so a single figure would be misleading.

By portion

PortionGramsOxalate
1 stalk40 g5.98 mg
1 serving100 g14.95 mg

Source

“Celery Apium graveolens — Raw: total 23.2, soluble ND (mg/100 g FW)”
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications (Foods 2023;12(17):3201) · 2023 · CC BY 4.0
“Celery Apium graveolens — Canned: total 6.7, soluble 3.5 (mg/100 g FW)”
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications (Foods 2023;12(17):3201) · 2023 · CC BY 4.0

Food composition data, not medical advice. Reported tolerance thresholds vary widely between individuals, so a value being high here does not mean you will react to it.