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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled salted celeriac is very healthy. It is an excellent source of Vitamin K, which supports bone health and blood clotting, and it provides dietary fiber for digestive health. It is also low in calories and contains antioxidants that help reduce inflammation.
A 100g serving of boiled salted celeriac contains approximately 27 calories and 5.9g of carbohydrates. This makes it a very low-calorie and low-carb vegetable compared to other root vegetables like potatoes.
Yes, it is an ideal food for weight management. Its high fiber content helps promote a feeling of fullness, while its low calorie density (27 calories per 100g) allows for satisfying portions without excessive calorie intake.
Yes, boiled celeriac is considered keto-friendly. With only 5.9g of total carbs per 100g, it is a popular low-carb alternative to potatoes for those following a ketogenic or low-carbohydrate lifestyle.
Yes, boiled salted celeriac is naturally vegan and gluten-free. It is a simple plant-based dish prepared with water and salt, making it safe for individuals with gluten sensitivities or those on a vegan diet.
It has a mild, earthy, and slightly nutty flavor that resembles a cross between celery and parsley. Boiling softens its tough texture, resulting in a creamy consistency with a subtle herbal sweetness.
Absolutely. Boiled celeriac is one of the best low-carb substitutes for mashed potatoes. Once boiled until tender, it can be mashed with a little butter or cream to create a side dish that is similar in texture but lighter in calories.
boiled salted celeriac is a versatile ingredient found in cuisines around the world. With 27 calories per 100g and 1.2 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Cooked celeriac should be stored in an airtight container in the fridge. It will typically stay fresh for 3 to 5 days. If it develops an off smell or slimy texture, it should be discarded.
Yes, you can freeze boiled celeriac for up to 3 months. However, the texture may become somewhat watery upon thawing, so it is best used in soups, stews, or purees rather than as a standalone side dish after freezing.
While some water-soluble vitamins like Vitamin C may leach into the cooking water, celeriac retains most of its fiber and fat-soluble Vitamin K during boiling. To minimize nutrient loss, avoid overcooking and use just enough water to cover the vegetable.