Celeriac root cut in half

Closely related and similar to celery in taste, celeriac is not the root of the celery plant.

Celeriac was first discovered in the Mediterranean Basin area.

Background

  • Celeriac, also known as celery root, is part of the Apiaceae botanical family. This botanical family consists of multiple plant foods including carrot, celery, coriander, cumin, dill, fennel, parsley, and parsnip.
  • Celeriac produces a round knobby root-like tuber just underneath the surface of the soil. This root-like tuber is actually a stem known as a hypocotyl.

Nutrition

  • Celeriac is a good source of vitamin C and an excellent source of vitamin K. It also contains beneficial amounts of phosphorus, potassium, vitamin B6, manganese, and fiber.
    • Vitamin C supports wound healing, immune function, and formation of collagen and connective tissue.
    • Vitamin K encourages blood clotting and strong bones.
    • Phosphorus benefits bone formation, energy production, and hormone storage and activation.
    • Potassium regulates blood pressure, carbohydrate metabolism, heart function, and muscle contraction.
    • Vitamin B6 aids in immune and nervous system function as well as red blood cell formation and protein, carbohydrate, and fat metabolism.
    • Manganese supports cartilage and bone formation and wound healing.
    • Fiber promotes a healthy digestive system by normalizing bowel movements while also helping to maintain a healthy weight.

How to Purchase, Prepare, and Store

  • Purchase celeriac that are small to medium in size. They should be firm and heavy for their size. Avoid those with soft spots.
  • Prepare the celeriac by first scrubbing the outer layer and then peeling the outer skin with a knife.
  • Celeriac will oxidize when exposed to air. To reduce surface darkening, place the celeriac in a bowl of water containing lemon juice or a small amount of vinegar until ready to use.
  • When stored in a plastic bag, celeriac can be refrigerated for 1-2 weeks.
  • Enjoy celeriac raw or cooked — add to salads, soups, and other favorite dishes.

Nutrition Facts

1/2 cup celeriac, raw

  • Calories: 33
  • Protein: 1.2 g
  • Fat: 0.2 g
  • Carbohydrate: 7.2 g
  • Fiber: 1.4 g
  • Calcium: 33.5 mg
  • Iron: 0.5 mg
  • Magnesium: 0.1 mg
  • Phosphorus: 89.5 mg
  • Folate: 6.3 µg
  • Vitamin A: 0 µg

Via fdc.nal.usda.gov

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