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Celeriac, Apium graveolens var. rapaceum / Umbelliferae
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 18.17-18.17 kcal
Fats: 0.33-0.33 g
Fibres: 4.23-4.23 g

Minerals

Calcium: 68.00-68.00 mg
Zinc: 0.369-0.369 mg
Chlorine: 150.00-150.00 mg
Phosporus: 80.00-80.00 mg
Iron: 0.530-0.530 mg
Magnesium: 9.30-9.30 mg
Manganese: 0.150-0.150 mg
Potasium: 321.00-321.00 mg
Selenium: 0.900-0.900 µg
Sodium: 77.00-77.00 mg
Iodine: 2.83-2.83 µg
Proteins: 1.55-1.55 kcal
Carbohidrates: 2.25-2.25 g

Liposoluble Vitamins

A Retinol: 2.50-2.50 µg
A Carotenoids: 15.00-15.00 µg
E or Tocoferol: 0.670-0.670 mg
K or Filoquinone: 41.33-41.33 µg

Liposoluble Vitamins

B1 or Thiamine: 0.036-0.036 mg
B2 or Riboflavine: 0.070-0.070 mg
B5 or Pantothenic Acid: 0.510-0.510 mg
B6 or Piridoxine: 0.200-0.200 mg
B9 or Folic Acid: 8.25-8.25 mg
C or Ascorbic Acid: 8.25-8.25 mg
Celeriac
Celeriac is a large root, generally thick, spherical and surrounded by small secondary roots, that are usually remover for their commercialisation. It is of a ground-like brown colour and it has a hard and compact yellowish white flesh. It is very succulent, having a strongly marked celery taste, although sweeter and more perfumed.
Nutrition and eating
Celeriac has a scarce energetic value, reason why it is used in slimming diets. Among the minerals supplied stands out potassium, although it is also a good source of chlorine and phosphorus, providing with small amounts of sodium. As far as its vitamin content, folic acid, vitamin C and potassium are the most significant.
The fruit
Celeriac is a large root, generally thick, spherical and surrounded by small secondary roots, that are usually remover for their commercialisation. It is of a ground-like brown colour and it has a hard and compact yellowish white flesh. It is very succulent, having a strongly marked celery taste, although sweeter and more perfumed.

Celeriac ( Apium graveolens to var. Rapaceum ) belongs to the Apiaceae family. It has stiff and pinnate leaves. For every 100 g of fresh product we obtain an energetic value of 18.17 kcal. Among minerals, the one in greater proportion is potassium.

Storage at 0-1.5ºC and 85-90% of relative humidity will enable to keep the produce for 7 weeks. Once at home, it is recommended to keep it in the fridge inside a perforated plastic bag.

In Spain it is barely cultivated; however, it is widely cultivated in all the western European countries, where it is a popular vegetable, specially in Germany, Italy, France, and England.

Cut in strips or grated, it is an ideal ingredient in salads and soups; it is also used in multiple stews, being an excellent garnish for meat and fish dishes.
The plant
The plant belongs to the Umbelliferae family and its scientific name is Apium graveolens L., variety rapaceum D.C.

It is a biennial plant cultivated for its globulous organ formed by the root’s hypertrophic neck and some elements of the stem.

This herbaceous plant has longer leaves and less developed petioles than the celery. Another differing characteristic is the hypertrophia of the root neck, forming a globulous, ball-like organ, around 0.5 and 1 kg of weight. This is the part we consume. In this globulous reserve organ take part both the root as the stem elements. The stalks (petioles) are hollow and therefore they are not eaten.
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