What’s So Great About Celery Root?

Not so good: weird names it goes by like celeriac, turnip rooted celery and knob celery. Try tucking those words at the end of “Hey kids, who wants some…” Also, it’s weird looking. Kinda brownish grey, gnarly and sort of hairy. But…but people! It has the most mild taste and can be eaten raw in a crunchy, dipping, “Hey, play date friends, my Mom’s the coolest snack maker” kind of way! Just don’t call it by name and for God’s sake, do not let them see if before you cut it and lay it down dip-side.

Here are the nutrition stats from www.nutritionandyou.com:

It’s low calorie (just 42 per 100g). Like carrots, celeriac too contains many poly-acetylene anti- oxidants. Several research studies from scientists at University of Newcastle at Tyne found that these compounds have anti-cancer function and offer protection from colon cancer and acute lymphoblastic leukemia. Celeriac is a very good source of vitamin K, which helps increase bone mass by promoting osteotrophic activity in the bones. Research studies suggest that it also has an established role in Alzheimer’s disease patients by limiting neuronal damage in the brain.

The root is a very good source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese. Phosphorus is required for cell metabolism, buffer system, bone and teeth. Copper helps restore immunity, prevents anemia, and is required for bone metabolism.

Further, it contains some of the valuable B-complex vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin. Fresh root also provides moderate amounts of vitamin C (8 mg/100 g).