Celeriac
A knobby root vegetable — the bulbous form of celery — with a milder, earthier flavor and a similar nutrient profile.
Gut Health
Energy
Heart Health
Celeriac (celery root) contains fiber, vitamin C, and potassium. It supports digestion and heart health. Use in soups, purees, or roasted for a nutty flavor.
Celeriac
Per
1 cup, cooked (156g)
Calories
42
Vitamin K
53%
Vitamin A
0%
Vitamin C
6%
Vitamin B12
0%
Vitamin D
0%
Iron
4%
Magnesium
5%
Potassium
6%
Calcium
3%
Fiber
1.9g
Nutrition Highlights
Vitamin K, fiber, vitamin C, phosphorus
—
Nutrition Density Score (ANDI Score)
Not officially rated
Editorial estimate
Prep Tip
Peel before cooking — the thick, knobby skin is tough and not typically eaten; roast, mash, or use raw in slaws once peeled.
Absorption Boost
Healthy fats — helps absorb the fat-soluble vitamin K
Apples or mustard — classic pairings in remoulade-style preparations
Use Caution If
You have a celery allergy — celeriac is part of the same plant family and can cross-react
You take warfarin or other blood thinners — moderate vitamin K content; keep intake consistent
Storage
Store in the fridge crisper drawer; whole celeriac keeps for several weeks.
Biomarkers to Track
Subjective
(Daily)
Digestive comfort
Energy stability
Objective
(Quarterly)
Vitamin K and INR status
Fasting blood glucose