Celeriac

Celeriac

Celeriac Nutritional Profile
Energy value (calories per serving): Low
Protein: Moderate

Fat: Low
Saturated fat: Low

Cholesterol: None

Carbohydrates: High

Fiber: Moderate

Sodium: Moderate
Major vitamin contribution: Vitamin C
Major mineral contribution: Potassium, phosphorus

About the Nutrients in Celeriac
Celeriac is the starchy root of a variety of celery with moderate amounts of dietary fiber and vitamin C. One-half cup cooked celeriac has 1 g dietary fiber and 4.11 mg vitamin C (6.8 percent of the RDA).


The Most Nutritious Way to Celeriac
Fresh sliced in salads to protect the vitamin C.


Diets That May Restrict or Exclude Celeriac
Low-fiber diet

Low-sodium diet

Buying Celeriac
Look for: firm, small-to-medium, sprout-free celeriac roots
Avoid: large roots. Larger celeriac roots contain more cellulose and lignin, which gives them a "woody" texture.

 

Storing Celeriac
Do remove green tops from celeriac before storing the root.
Do refrigerate celeriac in plastic bags or in the vegetable crisper; it will keep fresh for about a week.


Preparing This Food
Scrub celeriac under cold running water. Cut off leaves, and extra root buds. Peel the root, slice it and either use it raw in salads or boil it to serve as a vegetable side dish.


When you cut into the celeriac, you tear its cell walls, releasing polyphenoloxidase, an enzyme that will turn the vegetable brown. You can slow the reaction (but not stop it completely) by dipping peeled, sliced raw celeriac in an acid such as lemon juice or a solution of vinegar and water.


What Happens When You Cook Celeriac
When celeriac is heated, the soluble fibers in its cell walls dissolves; the cooked vegetable is softer.
 

Medical Uses and/or Benefits of Celeriac
Lower risk of stroke. Potassium lowers blood pressure. According to new data from the Harvard University Health Professionals Study, a long-running survey of male doctors, a diet rich in high-potassium foods such as bananas may also reduce the risk of stroke. The men who ate the most potassium-rich foods (an average nine servings a day) had 38 percent fewer strokes than men who ate the least (less than four servings a day).


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