How many kg of stalks is 10.31 US cups?

10.31 US cups of stalks is about 1 kg. The conversion works the same in reverse, so you can switch between kg and US cups without changing the result. This helps when a recipe lists one unit but you would rather measure the other. Use the converter above for any amount.

Convert Celery from Kilograms to US cups (chopped)

Celery converter

Use the tool below to convert celery from Kilograms to US cups (chopped).

A small celery stalk is around a quarter to a third the weight of a large one, so 'three stalks' in a mirepoix or stock can swing the result. Pick the right size below to keep soups and tuna salad on target.

How many US cups is a kg of stalks?

A kg of stalks is about 10.31 US cups. Half that is about 5.15 US cups and double about 20.62 US cups, so the ratio scales in a straight line. Use the converter above for any amount, or the chart below for the most common quantities.

Want to know how much juice you can get from stalks? Try our juice calculator →

After a crisp, anise-scented bulb instead? The fennel converter handles whole-bulb counts and sliced cups across small, medium, and large sizes. See our Fennel converter.

No scale? The tool below gives a good estimate, but for exact bakes a digital kitchen scale removes the guesswork.

Enter an amount, pick your units, and set the size for counting whole stalks.

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Stalk sizeSize applies to whole stalks (small / medium / large).

Result

10.31 cups (US)

Common Celery conversions

Quick reference for celery at medium size. Switch the size in the converter above for small or large.

Kilograms	US cups (chopped)
0.25 kg	2.58 cups (US)
0.5 kg	5.15 cups (US)
1 kg	10.31 cups (US)
2 kg	20.62 cups (US)
3 kg	30.93 cups (US)

Celery conversion chart

The chart below shows how whole stalks (medium size) convert to cups, grams and ounces.

kg	cups (US)	stalks	cups	g	oz	lb
0.25 kg	2.58 cups (US)	6.25 stalks	2.48 cups	250 g	8.82 oz	0.55 lb
0.5 kg	5.15 cups (US)	12.5 stalks	4.95 cups	500 g	17.64 oz	1.1 lb
1 kg	10.31 cups (US)	25 stalks	9.9 cups	1000 g	35.27 oz	2.2 lb
2 kg	20.62 cups (US)	50 stalks	19.8 cups	2000 g	70.55 oz	4.41 lb
3 kg	30.93 cups (US)	75 stalks	29.7 cups	3000 g	105.82 oz	6.61 lb

Celery varieties and best uses

The conversions above are the same whatever variety you use; the difference is what each is good for. Here is how the common celery varieties compare.

Variety	Best for
Pascal	Soups, stocks, and mirepoix: the standard dark-green supermarket celery, sturdy and bold.
Celery hearts	Raw eating, dipping, and salads: the pale inner stalks of any bunch, tender and milder.
Golden / Self-blanching	Salads and crudités: blanched pale yellow stalks, mild and crisp.
Chinese celery	Stir-fries and Asian soups: thin hollow stalks with a strong herbal aroma.
Cutting (leaf) celery	Garnish and herb use: grown for fragrant leaves, stalks too thin to chop by the cup.

Which should I pick?

For everyday soups, stocks, and mirepoix, Pascal is the default: the standard dark-green supermarket celery, with sturdy stalks and bold flavour. No Pascal? Celery hearts (the inner pale stalks of any bunch) are more tender and milder, the pick for raw eating, dipping, and salads. Reach for Chinese celery only when a recipe wants its strong, herbal aroma in stir-fries; the stalks are too thin and pungent for Western soups.

Frequently Asked Questions

How many US cups is a kg of stalks?: A kg of stalks is about 10.31 US cups of celery. The density of chopped celery is fixed, so the ratio holds at any amount: double the kg and you double the US cups. Use the converter above for any quantity, or the chart below for the most common amounts. Open the celery converter
How many kg of stalks is 10.31 US cups?: 10.31 US cups of stalks is about 1 kg. The conversion works the same in reverse, so you can switch between kg and US cups without changing the result. This helps when a recipe lists one unit but you would rather measure the other. Use the converter above for any amount.
Which celery variety should I use?: For everyday soups, stocks, and mirepoix, Pascal is the default: the standard dark-green supermarket celery, with sturdy stalks and bold flavour. No Pascal? Celery hearts (the inner pale stalks of any bunch) are more tender and milder, the pick for raw eating, dipping, and salads. Reach for Chinese celery only when a recipe wants its strong, herbal aroma in stir-fries; the stalks are too thin and pungent for Western soups.

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