Celeriac

Celeriac belongs to the family of root vegetables. The thick, tuberous root forms following the development of the top leaf stalks. Its typical celery flavour is due to its high percentage of essential oils.

Celeriac is a good storable vegetable and can easily be kept for a long time. Its thick skin is peeled away before eating.
Celeriac can be processed raw for a delicious salad or used in cooking soups, stews or other salads. When cut and in contact with the air, celery may change to a brown-greyish colour. A drizzle of lemon juice or vinegar prevents discoloration.
Celeriac is a very healthy food, thanks to is high mineral content, such as iron and calcium. In addition, it contains a large amount of vitamin E, niacin, pantothenic acid and B vitamins.

Season: Year round. Harvested from July to November.


Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
28 kcal Protein 1.5 g Sodium 100 mg C 8 mg
118 kJ Fat 0.3 g Potassium 321 mg E 0.4 mg
  2 Carbohydrates.4 g Calcium 43 mg Folate 40 µg
  Dietary Fibre 5 g Phosphorus 63 mg Niacin 0.8 mg
    Magnesium 12 mg Pantothenic Acid 0.5 mg
       

Energy: 28 kcal, 118 kJ

Nutrients: Protein 1.5 g, Fat 0.3 g, 2 Carbohydrates.4 g, Dietary Fibre 5 g

Minerals: Sodium 100 mg, Potassium 321 mg, Calcium 43 mg, Phosphorus 63 mg, Magnesium 12 mg

Vitamins: C 8 mg, E 0.4 mg, Folate 40 µg, Niacin 0.8 mg, Pantothenic Acid 0.5 mg

Did you know...?

The celeriac’s leaves are delicious seasoning herbs and can be used to flavour broths and soups.

1 portion a day corresponds to:

½ of a small celeriac