Know what’s on your plate
Celeriac
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 42 kcal —
- Protein 1.5 g 3%
- Carbohydrate 7.4 g 3%
- Fat 0.3 g 0%
- Saturated fat 0.1 g 0%
- Fibre 1.8 g 6%
- Sugars 1.6 g —
- Sodium 100 mg 4%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 8 mg 9%
- Vitamin D 0 µg 0%
- Vitamin E 0.36 mg 2%
- Vitamin K 41 µg 34%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.06 mg 5%
- Niacin (B3) 0.7 mg 4%
- Pantothenic acid (B5) 0.35 mg 7%
- Vitamin B6 0.17 mg 10%
- Folate (B9) 8 µg 2%
- Vitamin B12 0 µg 0%
- Choline 9 mg 2%
Minerals
- Calcium 43 mg 3%
- Iron 0.7 mg 4%
- Magnesium 20 mg 5%
- Phosphorus 115 mg 9%
- Potassium 300 mg 6%
- Zinc 0.33 mg 3%
- Copper 0.07 mg 8%
- Manganese 0.16 mg 7%
- Selenium 0.7 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 42 | 1.5 g | 7.4 g | 0.3 g |
| 1 × cup | 156 g | 66 | 2.3 g | 12 g | 0.5 g |
| 2 × cup | 312 g | 131 | 4.7 g | 23 g | 0.9 g |
| ½ × cup | 78 g | 33 | 1.2 g | 5.8 g | 0.2 g |
| 3 × cup | 468 g | 197 | 7 g | 35 g | 1.4 g |
| 4 × cup | 624 g | 262 | 9.4 g | 46 g | 1.9 g |
Similar foods
- Celeriac rootraw22 kcal / 100 g
- Danish celeriaccelery root, raw20 kcal / 100 g
- Mashed celeriac61 kcal / 100 g
- Celeriac juice18 kcal / 100 g
- Celeriac puree26 kcal / 100 g
- Celery rootimported, raw20 kcal / 100 g
- Celeryraw14 kcal / 100 g
- Parsley rootraw52 kcal / 100 g
- Kohlrabiraw23 kcal / 100 g
- Carrotsraw41 kcal / 100 g
Questions about Celeriac
How do you peel celeriac without wasting too much?
Cut off the top and bottom to make a stable base, then stand it upright and slice away the thick, knobbly skin with a sharp knife. A peeler often struggles with the deep creases.
How do you stop cut celeriac turning brown?
Put peeled or sliced celeriac straight into water with a squeeze of lemon juice, especially if you are preparing it for a raw salad. Drain and dry it before cooking.
How long does celeriac take to roast?
Cut it into roughly 2 cm cubes, toss with oil and roast at 200 °C for about 30–40 minutes, turning once, until browned and tender when pierced with a knife.
How do you make smooth celeriac mash?
Peel and dice the celeriac, then simmer in salted water for about 15–20 minutes until completely tender. Drain it very well before mashing with butter and a splash of milk or cream; excess water makes the mash loose.
What is celeriac remoulade?
It is a classic French-style salad of raw celeriac cut into fine matchsticks and coated in a mustard mayonnaise dressing. Lemon juice helps keep the celeriac pale and adds a fresh note.
How should you choose and store celeriac?
Choose a firm, heavy root without soft patches or mould. Keep it unwashed in the fridge, where it will usually last for a couple of weeks; wrap a cut surface and use the remaining piece within a few days.
Can you use parsley root instead of celeriac?
You can swap in parsley root for soups, stews or roasted vegetables, but its flavour is sweeter and more distinctly herby. For a celeriac-style mash, potatoes or turnips are often a closer choice.
Source: USDA FoodData Central 170400 · per 100 g · carbohydrate per EU label, fibre excluded
