Celeriac: Difference between revisions
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Revision as of 05:23, 29 September 2013
| Apium graveolens var. rapaceum | |
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| A celeriac hypocotyl sliced in half, and with the greens removed | |
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| Variety: | rapaceum
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| Cultivars[1][2] | |
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Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery[3] or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots; these are sometimes collectively (but erroneously) called celery root.
Celeriac is a root vegetable with a bulbous hypocotyl. In the Mediterranean Basin and in Northern Europe, celeriac grows wild and is widely cultivated.[3][2] It is also cultivated in North Africa, Siberia, Southwest Asia, and North America.[2] In North America, the Diamant cultivar predominates.[4] Celeriac originated in the Mediterranean Basin.[2]
Culinary use
Typically, celeriac is harvested when its hypocotyl is 10–14 cm in diameter.[4] 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. [5]
The shelf life of celeriac is approximately three to four months if stored between 0°C (32°F) and 5°C (41°F), and not allowed to dry out.[citation needed]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 176 kJ (42 kcal) | ||||||||||||||||||||||||||||||||||||||||||
9.2 g | |||||||||||||||||||||||||||||||||||||||||||
| Sugars | 1.6 g | ||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 1.8 g | ||||||||||||||||||||||||||||||||||||||||||
0.3 g | |||||||||||||||||||||||||||||||||||||||||||
1.5 g | |||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||
| Water | 88 g | ||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[6] except for potassium, which is estimated based on expert recommendation from the National Academies.[7] | |||||||||||||||||||||||||||||||||||||||||||
See also
References
- ^ "Growing Crops: Celery and Celeriac". Urban Organic Gardening. 17 June 2011. Retrieved 28 January 2012.
{{cite web}}: External link in|work= - ^ a b c d Schuchert, Wolfgang. "Celeriac (Apium graveolens L. var. rapaceum)". Crop Exhibition. Max Planck Institute for Plant Breeding Research. Retrieved 28 January 2012.
{{cite web}}: External link in|publisher= - ^ a b Chisholm, Hugh, ed. (1911). "Celery". Encyclopædia Britannica (11th ed.). Cambridge University Press. Retrieved 31 January 2012.
- ^ a b "Celeriac (Apium graveolens rapaceum)". Desirable Vegetable Varieties, By Vegetable. The Owlcroft Company. Retrieved 28 January 2012.
{{cite web}}: External link in|work= - ^ "Nutrient data for 11141, Celeriac, raw". USDA National Nutrient Database for Standard Reference. Retrieved 3 February 2012.
{{cite web}}: External link in|work= - ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.
