Celeriac

Zoom on carbohydrates

• The carbohydrate content of raw celeriac (3.98 g per 100 g) is lower than the average content found in raw vegetables (4.45 g per 100 g).
• These are mainly polyols, in the form of mannitol (2.20 g per 100 g), and sugars in the form of sucrose (1.60 g per 100 g).
• Raw celeriac is low in sugar* as it contains less than 5 g per 100 g.

Zoom on fibres

• Raw celeriac is a source of fibre* as 100 g provide more than 3 g of fibre, or 4.50 g per 100 g.
• This amount is higher than the average content found in raw vegetables (2.43 g per 100 g).

Zoom on proteins

• The protein content of raw celeriac (1.38 g per 100 g) is lower than the average in raw vegetables (1.87 g per 100 g).

Zoom on lipids

• Raw celeriac is fat-free* as the content is less than 0.5 g per 100 g.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

Zoom on minerals and trace elements

• Raw celeriac is a source of potassium as it provides the equivalent of 25% of DRVs, i.e. 500 mg per 100 g.
• It also contains significant amounts of chloride, copper and manganese. In fact, it provides the equivalent of:
  • 13% of DRVs for chloride, i.e. 104 mg per 100 g;
  • 11% of DRVs for copper, i.e. 0.11 mg per 100 g;
  • 10% of DRVs for manganese, i.e. 0.20 mg per 100 g.
• The other minerals and trace elements are present in quantities representing less than 9% of DRVs.

Zoom on vitamins

• Raw celeriac is a source of vitamin B9 as it represents 19.50% of DRVs, i.e. 39 µg per 100 g.
• It also contains significant amounts of vitamin B6 and vitamin B5. In fact, it provides the equivalent of:
  • 14.29% of DRVs for vitamin B6, i.e. 0.20 mg per 100 g;
  • 9.83% of DRVs for vitamin B5, i.e. 0.59 mg per 100 g.
• The other vitamins represent less than 6% of DRVs.

*Calculation made: Beta-Carotene / 6 + retinol

Zoom on polyphenols

• Polyphenols are substances with an antioxidant effect.
• Raw celeriac contains mainly flavonoids, in the form of flavones according to the chromatographic analysis method after hydrolysis.

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc.

Boiled celeriac is low in energy* as it provides an average of 26.20 calories (kcal) per 100 g, i.e. 110 kJ. One celeriac weighs on average 1 kg.

COMPOSITION TABLES

For each nutrient, the tables provide information on the content, minimum and maximum values and the percentage of the Dietary Reference Values (DRVs) for 100 g net of celeriac that is boiled/cooked in water.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

Zoom on carbohydrates

• The carbohydrate content of boiled celeriac (4.32 g per 100 g) is lower than the average carbohydrate content of cooked vegetables (4.85 g per 100 g).
• These are mainly polyols, in the form of mannitol (1.80 g per 100 g), and sugars in the form of sucrose (1.20 g per 100 g).
• Boiled celeriac is low in sugar* as it contains less than 5 g per 100 g.

Zoom on fibres

• The amount of fibre in boiled celeriac (2.60 g per 100 g) is lower than the average amount found in cooked vegetables (2.89 g per 100 g).

Zoom on proteins

• The protein content of boiled celeriac (0.94 g per 100 g) is well below the average for cooked vegetables (2 g per 100 g).

Zoom on lipids

• Boiled celeriac contains 0.30 g of fat per 100 g, which is less than 0.5 g per 100 g. Therefore, the claim “fat-free*” may be used for boiled celeriac.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

Zoom on minerals and trace elements

• Boiled celeriac is a source of potassium as it provides the equivalent of 15% of DRVs, i.e. 300 mg per 100 g.
• It contains a significant amount of copper with a content equivalent to 11% of DRVs, i.e. 0.11 mg per 100 g.
• The other minerals and trace elements are present in quantities representing less than 9% of DRVs for boiled celeriac.

Zoom on vitamins

• Boiled celeriac is high in vitamin B9, as it provides 42.25% of DRVs, i.e. 84.50 µg per 100 g.
• It also contains a significant amount of vitamin E with 1.13 mg per 100 g, which represents 9.42% of DRVs.
• The other vitamins represent less than 6% of DRVs.

*Calculation made: Beta-Carotene / 6 + retinol

According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of boiled celeriac, the following claims may be used:

NUTRITION CLAIMS OF BOILED CELERIAC

• Low in energy (100 g of boiled celeriac provide less than 40 kcal)
• Fat-free (100 g of boiled celeriac contain no more than 0.5 g of fat)
• Low in sugar (100 g of boiled celeriac contain no more than 5 g of sugars)
• High in vitamin B9 (100 g of boiled celeriac provide the equivalent of more than 30% of DRVs)
• Source of potassium (100 g of boiled celeriac provide the equivalent of more than 15% of DRVs)

HEALTH CLAIMS (for a consumption of 100 g of boiled celeriac)

Folates or vitamin B9

• Folates contribute to:
  • maternal tissue growth during pregnancy,
  • normal amino acid synthesis,
  • normal blood formation,
  • normal homocysteine metabolism,
  • normal psychological function,
  • normal function of the immune system,
  • reduction of tiredness and fatigue.

• Folates have a role in the process of cell division.

Potassium

• Potassium contributes to:
  • normal functioning of the nervous system,
  • normal muscle function,
  • maintenance of normal blood pressure.