Vegetable
Root
Celery 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. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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Cuts & parts
Characteristics
Preparations
Traits
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 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 19.3 mg
- Salt 0.05 g
- Total Carbohydrate 6.88 g
- Dietary Fibre 2.78 g
- Total Sugars 2.27 g
- Complex / starch 3.41 g
- Protein 2.04 g
- Water 77.7 g
- Energy 40.1 kcal
- Water 77.7 g
- Carbohydrates 6.88 g
- Protein 2.04 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Omega-3 0.02 g
- Vitamins 68.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.57 mg
- Vitamin B5 — Pantothenic Acid 0.28 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 27.1 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 21.9 µg
- Minerals 375 mg
- Major Minerals 373 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.57 · vitamin-b5-pantothenic-acid: 0.28 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 27.1 · vitamin-e: 0.35 · vitamin-k: 21.9 ·
Minerals
Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.
History
Cooks bought prepped forms of celery for speed while markets still sold whole produce, including named root portions.
Cooks bought prepped forms of celery for speed while markets still sold whole produce, including named root portions.
Cold storage and transport made celery a year-round kitchen staple in many regions, including named root portions.