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Celery root

Celery root is used either as a side dish or a hearty ingredient, especially in soups and stews. It can be cooked, or eaten raw.
88%
Water
 84
Macronutrient carbohydrates 83.64%
/14
Macronutrient proteins 13.64%
/03
Macronutrient fats 2.73%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, 0.1g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

Celery root is a cultivated form of wild celery (Apium graveolens var. Graveolens). Like the two other varieties of celery, green stalk celery and Chinese celery, celery root is used in dishes as a vegetable. Celery contains essential oils in its oil passages. The phthalides they contain are responsible for the typical flavor of celery.

Celery root has a round-shaped root, which can weigh as much as one kilogram. The leaves of the tuber resemble those of parsley and can be used to add flavor to food. The skin is yellowish-white to gray-brown and has a gnarled appearance. The pulp is white to beige.

General information:

From Wikipedia: “Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots. It is sometimes called celery root. ...

Celeriac is a root vegetable with a bulbous hypocotyl. In the Mediterranean Basin and in Northern Europe, celeriac grows wild and is widely cultivated. It is also cultivated in North Africa, Siberia, Southwest Asia, and North America. In North America, the Diamant cultivar predominates. Celeriac originated in the Mediterranean Basin.”

Nutrients:

At 19 kcal / 100 g, the tuber cell line has a low caloric content with a high content of vitamins and minerals. It has a high mineral content containing potassium, iron and calcium making it a valuable vegetable. Celery also contains carotenoids, vitamin C and B group vitamins.*

Culinary uses:

Typically, celeriac is harvested when its hypocotyl is 10–14 cm in diameter. However, a growing trend (specifically in Peruvian and South American cuisine) is to use the immature vegetable, valued for its intensity of flavour and tenderness overall. It is edible raw or cooked, and tastes similar to the stalks (the upper part of the stem) of common celery cultivars. Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles, and other savory dishes. The leaves and stems of the vegetable are quite flavoursome, and aesthetically delicate and vibrant, which has led to their use as a garnish in contemporary fine dining.

Storage and freshness:

The shelf life of celeriac is approximately six to eight months if stored between 0 °C (32 °F) and 5 °C (41 °F), and not allowed to dry out. However, the vegetable will tend to rot through the centre if the finer stems surrounding the base are left attached. The freshness of the vegetable can be determined by viewing the hollowness of the vegetable; a fresh celeriac should not have a hollow centre. The freshness of the vegetable will also be obvious from the taste; the older the vegetable, the less potent the celery flavor.

Allergic reactions:

“Celery can cause allergic reactions up to anaphylactic shock (celery-carrot-mugwort-spice syndrome).*”

Interesting facts:

Peeled celery root discolors very quickly. Drizzling some lemon juice on the raw celery root or adding vinegar or lemon juice to the cooking water will help to prevent this.

Note (italics): * = Translation from a German Wikipedia entry

Nutrient tables

The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.

Nutritional Information
per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy42 kcal
176 kJ
2.1%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids0.30 g0.4%
Recommended daily allowance according to the GDA: 70g
Saturated Fats0.08 g0.4%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber)9.2 g3.4%
Recommended daily allowance according to the GDA: 270g
Sugars1.6 g1.8%
Recommended daily allowance according to the GDA: 90g
Fiber1.8 g7.2%
Recommended daily allowance according to the GDA: 25g
Protein/Albumin1.5 g3.0%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:100.0 mg)254 mg10.6%
Recommended daily allowance according to the GDA: 2.4g
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein/Albumin
Cooking Salt

Essential micronutrients with the highest proportions per 100g 2000 kcal
VitVitamin K 41 µg55.0%
Recommended daily allowance according to the EU: LMIV-2011: 75 µg
ElemPhosphorus, P 115 mg16.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
ElemPotassium, K 300 mg15.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Sodium, Na 100 mg13.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
VitVitamin B6 (pyridoxine) 0.16 mg12.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
VitVitamin C (ascorbic acid) 8.0 mg10.0%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
MinManganese, Mn 0.16 mg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
MinCopper, Cu 0.07 mg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
VitPantothenic acid (vitamin B5) 0.35 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
MinIron, Fe 0.70 mg5.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg

Detailed micronutrients and daily requirement coverage per 100g

Explanations of nutrient tables in general

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Linoleic acid; LA; 18:2 omega-6 0.15 g1.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g
Alpha-Linolenic acid; ALA; 18:3 omega-3 0 g< 0.1%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g

Vitamins per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Vitamin K 41 µg55.0%
Recommended daily allowance according to the EU: LMIV-2011: 75 µg
Vitamin B6 (pyridoxine) 0.16 mg12.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Vitamin C (ascorbic acid) 8.0 mg10.0%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
Pantothenic acid (vitamin B5) 0.35 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
Thiamine (vitamin B1) 0.05 mg5.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Riboflavin (vitamin B2) 0.06 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Niacin (née vitamin B3) 0.70 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Folate, as the active form of folic acid (née vitamin B9 and 8.0 µg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
Vitamin E, as a-TEs 0.36 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 12 mg
Vitamin A, as RAE 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
Vitamin D 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg

Essential macroelements (macronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Phosphorus, P 115 mg16.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Potassium, K 300 mg15.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Sodium, Na 100 mg13.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Calcium, Ca 43 mg5.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Magnesium, Mg 20 mg5.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg

Essential trace elements (micronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Manganese, Mn 0.16 mg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
Copper, Cu 0.07 mg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Iron, Fe 0.70 mg5.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Zinc, Zn 0.33 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Selenium, Se 0.70 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
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