Vegetable

Celeriac

Health
ScoreA

Celeriac (celery root) is a starchy cruciferous vegetable rich in potassium, fiber, and vitamin K, offering anti-inflammatory and cardiovascular support with minimal caloric density.

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Why Celeriac scores 89

Nutrient density32

Protein quality8

Fiber content9

Healthy fats5

Bioactive compounds13

Glycemic impact10

Top nutrients

% Daily Value per ½ cup (85 g)

Vitamin K 29%Vitamin B6 18%Phosphorus 7.8%Vitamin C 7.6%Copper 6.6%

Nutrition

per_100g

Calories

1.5g

Protein

9.2g

Carbs

0.3g

Fat

1.8g

Fiber

Health benefits

Supports cardiovascular health through potassium and blood pressure regulation

strong evidence

Potassium acts as a vasodilator and counterbalances sodium's effects on blood pressure; adequate intake is associated with reduced hypertension risk and improved arterial elasticity.

Enhances digestive health and gut microbiome diversity

moderate evidence

Inulin and other soluble fibers act as prebiotics, selectively feeding beneficial bacteria like Bifidobacterium and Faecalibacterium, which produce short-chain fatty acids essential for colonic health.

Supports bone health and blood clotting through vitamin K

strong evidence

Vitamin K activates osteocalcin, which binds calcium to the bone matrix, and carboxylates clotting factors II, VII, IX, and X for proper hemostasis.

Promotes cognitive function and liver detoxification via choline

moderate evidence

Choline is a precursor for acetylcholine (neurotransmitter) and phosphatidylcholine (cell membrane integrity); supports hepatic Phase I and II detoxification pathways.

Reduces inflammation through glucosinolates and phytochemicals

emerging evidence

Glucosinolates convert to sulforaphane and other isothiocyanates, activating Nrf2 signaling pathway to upregulate antioxidant and anti-inflammatory gene expression.

Pairs well with

·Pair with olive oil because fat-soluble vitamins K, A, and E require dietary lipids for absorption and transport; monounsaturated fats enhance bioavailability.
·Combine with leafy greens (kale, spinach) because both provide complementary phytonutrients (glucosinolates and lutein) that synergistically activate detoxification pathways.
·Serve with legumes (lentils, chickpeas) because legume polyphenols enhance celeriac's prebiotic effect and increase microbial fermentation of fiber.
·Pair with mushrooms because ergothioneine and beta-glucans in mushrooms amplify celeriac's anti-inflammatory effect through complementary immune mechanisms.

Practical tips

·Best timing: Celeriac is nutrient-dense but low-glycemic, making it suitable for any meal. Consuming with lunch or dinner ensures adequate fat intake for fat-soluble vitamin absorption. No time-restricted benefit exists.
·Select smaller, firmer celeriac roots (2-4 inches diameter) over large ones; larger roots tend to be woody and fibrous with less tender flesh.
·Store unwashed celeriac in a cool, humid environment (refrigerator crisper drawer) for up to 3 weeks; peel just before use to minimize nutrient oxidation.
·Roast at 425°F (220°C) for 25-30 minutes to caramelize and enhance sweetness; this cooking method preserves more vitamin K than boiling (which causes leaching).
·Consume raw in thin slices or julienne form in salads to maximize enzyme activity and preserve heat-sensitive vitamin C; raw preparation also optimizes glucosinolate conversion.