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Celeriac

Celeriac
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Celeriac, also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots; these are sometimes collectively called celery root.  Celeriac is a vegetable that is a member of the celery family. Also known as celery root, knob celery, and turnip rooted celery, celeriac has a taste that is similar to a blend of celery and parsley. Additionally, celeriac is grown similarly to celery, as its seeds are sown outdoors in the spring then the vegetable harvested when its roots are developed.

Celeriac was originally grown in Northern Europe and the Mediterranean. Today, the vegetable is still popular for use among the peoples who inhabit these areas. Although celeriac is not as commonly used in the United States as it is in other countries, you can still purchase celeriac year-round in some larger supermarket chains and in specialty grocery stores.

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.

Typically, celeriac is harvested when its hypocotyl is 10–14 cm in diameter. 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.

Unlike many root vegetables, celeriac contains little starch: 5–6% by weight. The shelf life of celeriac is approximately three to four months if stored between 0°C and 5°C and not allowed to dry out.

Celeriac is a vegetable that can be used in many dishes especially where its celery-like flavor is warranted. Thus, it will continue to be a staple among European culinary circles and is now a welcome addition to American kitchens as well.

Given its immense nutritional value, celeriac is widely consumed as edible and medicinal vegetable. The root vegetable is eaten after boiling it in salt water. The leafy stalk of celeriac is, sometimes, boiled and eaten as seakale.

High cholesterol patients should include this vegetable in their regular diet. Being high in water soluble fiber, it lowers the cholesterol level. Heart patients should eat celeriac as this can reduce the risk of heart attack.This vegetable is suggested to people with urinary problems.  The phosphorus content in it works wonder to such patient. People suffering from nerve related problems must include this vegetable in their regular diet.

Celeriac is really a vegetable having a delicate flavor that should be better known. Raw or cooked, it’s particularly well-liked in winter season, like all underlying veggies. It has several minerals and vitamins, particularly vitamin k supplement.

Protein well in celeriac help in build up body cell and also help in maintain the hormones god function and also help in maintain the maintain the metabolism of cell and also help in maintain the good work of brain.

Iron contain well in the celeriac help in maintain the blood levels in anemia patient and also help in mostly in the prevents from menopause and also mainly help in pregnancy and also help in internal hemorrhage and also help in severe bleeding problem and also help in maintain the blood levels in the body and also help in replace blood levels prevents from sickness.

Mostly well in amount of vitamin C help in maintain prevents from disease and also help in improve the immunity and also prevents from disease and also help in remove the dead cells from the body and also help in remove the microbial disease and also help in improve healing capacity.

Carbohydrate diet help in maintain the emergency levels of energy and also help in maintain the blood sugar levels and also help in prevents from sickness.

Celeriac help in maintain the blood levels mostly production of blood cell and also help in mostly in period of pregnancy and also help in the time of severe internal hemorrhage and also help in the prevents from bleeding and also help in maintain the blood volume and also help in maintain hemoglobin levels and also help in prevents from disease it help in mostly B12 help in DNA synthesis and also help in leukocytes and also help in maintain the nervous system healthy and also help in mostly prevents from depression and also help in prevents from anxiety and also help in prevents from cancer obeys and also help in prevents from heart disease.

Well amount of antioxidant contain food help in prevents from cancer and also help in prevents from free radical damages and also help in prevents from cell depth and also help in prevents from cancer mostly contain betacaroteinoids help in antioxidant capacity to body.

Mostly well amount of nutrients presents in celeriac present well amount mostly presents of prosperous and also well amount of calcium presents and also help in maintain the good health of bone and other skeletal tissue that’s help in good health of bone.

Mostly well amount of nutrients presents in celeriac that help in prevents from loss of water contain in the body and also help in prevents from loss of electrolytes in the body and also help in maintain the blood levels in the body and also help in prevents from head stroke and also help in remove the toxins from the body and also help in maintain the easy of kidney function.

Mostly well amount nutrients presents in the diet help in maintain good health and also help in maintain healthy heart function mostly presents of magnesium and also potassium and also well in foliate help in good healthy heart and also help in easy flow of blood in the vessels and also help in prevents from deposits of fat in vessels and also help in mostly well amount of nutrients mostly help in good heart.

Researchers have shown that extracts of celery root contained polyacetylene, compounds that destroy cancer cells in vitro. These results are preliminary and further studies should be conducted to learn more about the possible relationship between the consumption of celeriac and cancer.

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Nutrition Data for Celeriac, raw (11141)

Proximates
NutrientNutrient value per 100 gm1 cup
Water88 g137.28 g
Energy42 kcal65.52 kcal
Protein1.5 g2.34 g
Total lipid (fat)0.3 g0.468 g
Carbohydrate, by difference9.2 g14.352 g
Fiber, total dietary1.8 g2.808 g
Sugars, total1.6 g2.496 g
Minerals
NutrientNutrient value per 100 gm1 cup
Calcium, Ca43 mg67.08 mg
Iron, Fe0.7 mg1.092 mg
Magnesium, Mg20 mg31.2 mg
Phosphorus, P115 mg179.4 mg
Potassium, K300 mg468 mg
Sodium, Na100 mg156 mg
Zinc, Zn0.33 mg0.5148 mg
Vitamins
NutrientNutrient value per 100 gm1 cup
Vitamin C, total ascorbic acid8 mg12.48 mg
Thiamin0.05 mg0.078 mg
Riboflavin0.06 mg0.0936 mg
Niacin0.7 mg1.092 mg
Vitamin B-60.165 mg0.2574 mg
Folate, DFE8 µg12.48 µg
Vitamin B-120 µg0 µg
Vitamin A, RAE0 µg0 µg
Vitamin A, IU0 IU0 IU
Vitamin E (alpha-tocopherol)0.36 mg0.5616 mg
Vitamin D (D2 + D3)0 µg0 µg
Vitamin D0 IU0 IU
Vitamin K (phylloquinone)41 µg63.96 µg
Lipids
NutrientNutrient value per 100 gm1 cup
Fatty acids, total saturated0.079 g0.12324 g
Fatty acids, total monounsaturated0.058 g0.09048 g
Fatty acids, total polyunsaturated0.148 g0.23088 g
Cholesterol0 mg0 mg
Others
NutrientNutrient value per 100 gm1 cup
Caffeine0 mg0 mg
U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page
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MERCEDES48582015-05-10 17:47 (1 year ago.)

good