Herb
Root
Angelica root is the underground storage organ—starch, sweetness or spice depending on the plant. Scrub or peel, cook until tender, or grate raw when appropriate. Store cool and dark when whole. Salt early for large joints, late for delicate leaves and soft fruit.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.81 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.39 g
- Cholesterol 0 mg
- Sodium 25.4 mg
- Salt 0.05 g
- Total Carbohydrate 7.31 g
- Dietary Fibre 4.29 g
- Total Sugars 0.82 g
- Complex / starch 1.78 g
- Protein 3.16 g
- Water 79.7 g
- Energy 50.7 kcal
- Water 79.7 g
- Carbohydrates 7.31 g
- Protein 3.16 g
- Fat 0.81 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.39 g
- Omega-3 0.04 g
- Vitamins 344 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.91 mg
- Vitamin B5 — Pantothenic Acid 0.36 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 69.6 µg
- Vitamin C 2 mg
- Vitamin E 1.7 mg
- Vitamin K 252 µg
- Minerals 359 mg
- Major Minerals 357 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 0.91 · vitamin-b5-pantothenic-acid: 0.36 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 69.6 · vitamin-e: 1.7 · vitamin-k: 252.2 ·
Minerals
Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.
History
Chefs insisted on fresh aromatic quality for angelica finishes and infusions, including named root portions.
Chefs insisted on fresh aromatic quality for angelica finishes and infusions, including named root portions.
Dried and fresh commercial packs of angelica reached urban grocers, including named root portions.