Celeriac, raw
* 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 | 8 MG | 9% | |
| Thiamin | 0.1 MG | 4% | |
| Riboflavin | 0.1 MG | 5% | |
| Niacin | 0.7 MG | 4% | |
| Pantothenic acid | 0.4 MG | 7% | |
| Vitamin B-6 | 0.2 MG | 10% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 9 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 2% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 41 UG | 34% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 43 MG | 3% | |
| Iron, Fe | 0.7 MG | 4% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 115 MG | 9% | |
| Potassium, K | 300 MG | 6% | |
| Sodium, Na | 100 MG | 4% | |
| Zinc, Zn | 0.3 MG | 3% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.2 MG | 7% | |
| Selenium, Se | 0.7 UG | 1% |
Nutrition Highlights
- Very low in calories (42 kcal per 100g), suitable for weight management.
- Very low in fat (0.3g per 100g).
- Good source of Vitamin K (phylloquinone) (34% DV).
About Celeriac, raw
This knobby, brown-skinned root vegetable might not win any beauty contests, but it's a powerhouse of nutrition hiding beneath its rough exterior. With a mild, celery-like flavor and a starchy texture, it's a versatile ingredient that's especially popular in European cuisines. Despite its earthy appearance, it's surprisingly low in calories and fat, making it a great choice for those watching their weight. It's also a good source of dietary fiber, which supports digestive health, and provides a modest amount of protein. Additionally, it contains essential nutrients like vitamin K, which is important for bone health, and vitamin C, an antioxidant that supports the immune system.
In the kitchen, this root can be prepared in a variety of ways. It's often peeled and used raw in salads, where its crisp texture adds a refreshing crunch. When cooked, it becomes tender and can be mashed, roasted, or added to soups and stews for a hearty, earthy flavor. It's also a popular ingredient in remoulade, a classic French dish where it's grated and mixed with a tangy dressing. For those looking to reduce their carbohydrate intake, it can be a great substitute for potatoes in dishes like gratins or purees. Whether you're a seasoned cook or just starting to explore new ingredients, this root vegetable is a nutritious and delicious addition to your culinary repertoire.
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