Celeriac, cooked, boiled, drained, with salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 3.6 MG | 4% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.0 MG | 3% | |
| Niacin | 0.4 MG | 3% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 3 UG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 26 MG | 2% | |
| Iron, Fe | 0.4 MG | 2% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 66 MG | 5% | |
| Potassium, K | 173 MG | 4% | |
| Sodium, Na | 297 MG | 13% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.0 MG | 5% | |
| Manganese, Mn | 0.1 MG | 4% | |
| Selenium, Se | 0.4 UG | 1% |
Nutrition Highlights
- Very low in calories (27 kcal per 100g), suitable for weight management.
- Very low in fat (0.2g per 100g).
About Celeriac, cooked, boiled, drained, with salt
This root vegetable, often mistaken for its close relative celery, is actually a different variety cultivated for its bulbous, knobby underground stem. When cooked by boiling and drained, it develops a mild, nutty flavor with a texture similar to a starchy potato. It's a low-calorie option, providing just 27 calories per 100 grams, making it a great choice for those looking to manage their weight without sacrificing volume in meals.
Nutritionally, it offers a modest amount of protein and is very low in fat, with just 0.2 grams per serving. Its carbohydrate content is moderate at 5.9 grams, though notably, it contains no fiber in this preparation, which is something to consider if you're aiming to increase your daily fiber intake. It also contains a small amount of naturally occurring sodium due to the added salt during cooking.
In the kitchen, this versatile vegetable shines in a variety of dishes. It can be mashed as a lighter alternative to potatoes, blended into creamy soups, or diced and added to stews for a subtle earthy flavor. It's also delicious roasted or pureed into a silky side dish. Its mild taste pairs well with herbs, garlic, and rich sauces, making it a favorite in both rustic and refined recipes.
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