Vegetable

Main Root

Celery main root is a prepared form of the root, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BoiledCookedFreshPickledPreparedRaw

Traits

HardyMain RootPortionPrep ReadySweet

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 43.4

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 0.15 g
Cholesterol 0 mg
Sodium 20.8 mg
Salt 0.05 g
Total Carbohydrate 6.63 g
Dietary Fibre 2.9 g
Total Sugars 2.4 g
Complex / starch 3.69 g
Protein 1.94 g
Water 80 g

Detailed nutrients

Energy 43.4 kcal
Water 80 g
Carbohydrates 6.63 g
- Sugars 2.4 g
- Starch 3.69 g
- Fibre 2.9 g
Protein 1.94 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 67.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.56 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 26.6 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 21.5 µg
Minerals 432 mg
- Major Minerals 431 mg
  - Calcium 65 mg
  - Sodium 20.8 mg
  - Potassium 345 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: 0.07 · vitamin-b3-niacin: 0.56 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 26.6 · vitamin-e: 0.35 · vitamin-k: 21.5 ·

Minerals

Sodium: 20.76 · Potassium: 345 · Calcium: 65 · Iron: 1.5 ·

Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.

History

500

Market gardeners and growers selected celery for flavour, yield and keeping quality, including named main root portions.

1850

Cold storage and transport made celery a year-round kitchen staple in many regions, including named main root portions.

1980