Know what’s on your plate
Celeriac
Calories & nutrition facts
cooked, boiled, drained, with salt
Nutrition facts
Per 100 g% DV- Calories 27 kcal —
- Protein 1 g 2%
- Carbohydrate 5.9 g 2%
- Fat 0.2 g 0%
- Sodium 297 mg 13%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 3.6 mg 4%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.03 mg 2%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 0.43 mg 3%
- Pantothenic acid (B5) 0.2 mg 4%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 3 µg 1%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 26 mg 2%
- Iron 0.43 mg 2%
- Magnesium 12 mg 3%
- Phosphorus 66 mg 5%
- Potassium 173 mg 4%
- Zinc 0.2 mg 2%
- Copper 0.04 mg 5%
- Manganese 0.1 mg 4%
- Selenium 0.4 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 27 | 1 g | 5.9 g | 0.2 g |
| 1 × cup pieces | 155 g | 42 | 1.5 g | 9.1 g | 0.3 g |
| 2 × cup pieces | 310 g | 84 | 3 g | 18 g | 0.6 g |
| ½ × cup pieces | 77.5 g | 21 | 0.7 g | 4.6 g | 0.1 g |
| 3 × cup pieces | 465 g | 126 | 4.5 g | 27 g | 0.9 g |
| 4 × cup pieces | 620 g | 167 | 6 g | 37 g | 1.2 g |
Similar foods
- Celeriac rootraw22 kcal / 100 g
- Pickled celeriacdrained40 kcal / 100 g
- Mashed celeriac61 kcal / 100 g
- Celeriac saladcooked, with warm vinegar marinade50 kcal / 100 g
- Danish celeriaccelery root, raw20 kcal / 100 g
- Celeryraw14 kcal / 100 g
- Kohlrabiboiled, drained, with salt29 kcal / 100 g
- Celery rootimported, raw20 kcal / 100 g
- Carrotscooked, boiled, drained, with salt35 kcal / 100 g
- Turnipcooked, boiled, drained, with salt22 kcal / 100 g
Questions about Celeriac
How do you peel and prepare celeriac?
Cut off the top and root end so it sits steadily, then use a sturdy knife to remove the thick, knobbly skin. Trim away any remaining brown creases, rinse the flesh and cut it into pieces; toss raw pieces with lemon juice to slow browning.
How long does celeriac take to roast?
Cut it into roughly 2 cm cubes, toss with oil and seasoning, and roast at 200 °C for about 30–40 minutes, turning once. It is ready when browned at the edges and easily pierced with a fork.
How do you cook celeriac for mash?
Peel and cube it, then simmer in salted water for about 15–20 minutes until completely tender. Drain very well before mashing with butter and a splash of milk; celeriac holds more water than potato, so mash can turn loose if it is not drained.
Can you eat celeriac raw?
Yes. Peel it, cut or grate it finely, and dress it promptly with lemon juice or vinegar; raw celeriac is famously used in French céleri rémoulade, mixed with a mustardy mayonnaise dressing.
How should you store celeriac?
Keep an uncut celeriac in the fridge, ideally in the vegetable drawer, and leave the skin on until you are ready to use it. Wrap cut pieces tightly and refrigerate them; use within a few days, or freeze peeled cubes after blanching them briefly.
What can you use instead of celeriac?
For soups, stews or mash, use turnip or swede for a similarly earthy flavour, or potato for a milder result. If a recipe calls for raw grated celeriac, crisp apple or kohlrabi can give a similar fresh crunch, though the flavour will differ.
Is celeriac the same as celery?
No. They are forms of the same plant, but celeriac is grown for its large, knobbly root, while celery is grown mainly for its crisp stalks. Celeriac has a denser texture and a stronger, earthier flavour.
What does celeriac go well with?
Its earthy, slightly celery-like flavour pairs well with potato, apple, mustard, cream and herbs such as thyme. Try it in soup, mash, gratin, roast vegetable trays or remoulade; it also works well alongside roast meat.
Source: USDA FoodData Central 169341 · per 100 g · carbohydrate per EU label, fibre excluded
