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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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