Celeriac is an unusual and nutritious vegetable with a wide variety of uses. It may offer several health benefits, such as improving bone and heart health.
Celeriac has green leaves and stalks that grow above ground and roots with a rough, brown skin that grow underground. While farmers grow celery for its edible leaves and stalks, they grow celeriac for its roots.
Some people refer to celeriac as celery root, but it is not the root of a celery stalk.
Other names for celeriac are knob celery and turnip-rooted celery. It belongs to the same plant family as carrots and is related to celery, parsley, and parsnips.
The edible part of the celeriac plant is the root. Inside, the root is pale and resembles a potato or turnip. Its flavor is similar to that of celery and parsley. A person can eat washed and peeled celeriac raw or prepare it using different cooking methods.
In this article, we explain the possible health benefits of celeriac, as well as its nutritional content and how to use it in recipes.
Benefits
Celeriac potentially boosts bone and heart health, and it may reduce the risk of diabetes.
Nutrition
According to the United States Department of Agriculture (USDA), one cup of raw celeriac provides:
- 65.5 calories
- 2.34 grams (g) of protein
- 0.47 g of fat
- 14.40 g of carbohydrate
- 2.81 g of fiber
Celeriac is a concentrated source of many nutrients, including:
- vitamin C
- vitamin K
- vitamin B-6
- potassium
- phosphorus
- fiber
Celeriac is particularly high in vitamins C and K, and it can make a significant contribution toward peoples recommended daily intake of these vitamins.
Al Jazeera International Catering L.L.C 