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Celeriac nutrition, glycemic index, calories, net carbs & more

Celeriac, raw
*all the values are displayed for the amount of 100 grams
Article author photo Jack  Yacoubian by Jack Yacoubian | Last updated on February 05, 2022
Education: Haigazian Medical University
Celeriac

Carbs in Celeriac

Celeriac is the root of celery; it is mainly composed of water. The total carbohydrate component of celeriac is equal to 9.2g. This amount covers 3% of the DV of carbohydrates.

The chart below indicates the carbohydrate ratio with the macronutrient values.

Macronutrients chart

2% 10% 88%
Protein:
Daily Value: 3%
1.5 g of 50 g
3%
Fats:
Daily Value: 0%
0.3 g of 65 g
0%
Carbs:
Daily Value: 3%
9.2 g of 300 g
3%
Water:
Daily Value: 4%
88 g of 2,000 g
4%
Other:
1 g

Carbs per serving size

The serving size of celeriac is 1 cup, equivalent to 156g. One cup of celeriac contains 13.98 grams of carbs.

The net carb of 1 serving is 11.54g.

Carbohydrate type breakdown

Net carbs in celeriac

Net carbs in 100g of celeriac are equal to 7.4g. As mentioned above, it is equivalent to 11.54g in 1 serving.

Fiber distribution in celeriac

Celeriac contains 1.8g of fibers per 100g. In equivalence to 1 serving size, it contains 2.8g of fibers. The fiber distribution is important to consider when adding celeriac to a diet.

Fiber content ratio for Celeriac

1.6% 1.8% 5.8%
Sugar: 1.6 g
Fiber: 1.8 g
Other: 5.8 g

Comparison to other fruits

Celeriac as a root vegetable can be compared to different types of foods belongings to the same category. The table below highlights those comparisons

Food

Carbs, (per serving)

Carbs, per 100g

Celeriac

13.98g

9.2g

Parsnip

24g (133g)

18g

Turnip

0.96g (15g)

6.4g

Carrot

5.9g (61g)

9.6g

Daikon

4.7g (116g)

4.1g

Jicama

10.56g (120g)

8.8g

Article author photo Jack  Yacoubian
Education: Haigazian Medical University
Last updated: February 05, 2022

Important nutritional characteristics for Celeriac

Celeriac
Glycemic index ⓘ Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high.
35 (low)
Insulin index ⓘ
N/A
Calories
42
Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols
7.4 grams
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 cup (156 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral.
-2.4 (alkaline)
74% Vitamin C
63% Calcium
63% Potassium
61% Fiber
56% Vitamin K
Explanation: The given food contains more Vitamin C than 74% of foods. Note that this food itself is richer in Vitamin C than it is in any other nutrient. Similarly, it is relatively rich in Calcium, Potassium, Fiber, and Vitamin K.

Celeriac Glycemic index (GI)

Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high.
35

Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 13% 27% 15% 50% 27% 14% 10% 24% 21% 4% 5%
Calcium: 43 mg of 1,000 mg 4%
Iron: 0.7 mg of 8 mg 9%
Magnesium: 20 mg of 420 mg 5%
Phosphorus: 115 mg of 700 mg 16%
Potassium: 300 mg of 3,400 mg 9%
Sodium: 100 mg of 2,300 mg 4%
Zinc: 0.33 mg of 11 mg 3%
Copper: 0.07 mg of 1 mg 8%
Manganese: 0.158 mg of 2 mg 7%
Selenium: 0.7 µg of 55 µg 1%
Choline: 9 mg of 550 mg 2%

Mineral chart - relative view

Calcium
43 mg
TOP 37%
Potassium
300 mg
TOP 37%
Sodium
100 mg
TOP 48%
Manganese
0.158 mg
TOP 55%
Phosphorus
115 mg
TOP 60%
Magnesium
20 mg
TOP 61%
Copper
0.07 mg
TOP 69%
Iron
0.7 mg
TOP 70%
Zinc
0.33 mg
TOP 78%
Selenium
0.7 µg
TOP 86%
Choline
9 mg
TOP 86%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 0% 8% 0% 27% 13% 14% 14% 22% 39% 6% 0% 103%
Vitamin A: 0 IU of 5,000 IU 0%
Vitamin E : 0.36 mg of 15 mg 2%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 8 mg of 90 mg 9%
Vitamin B1: 0.05 mg of 1 mg 4%
Vitamin B2: 0.06 mg of 1 mg 5%
Vitamin B3: 0.7 mg of 16 mg 4%
Vitamin B5: 0.352 mg of 5 mg 7%
Vitamin B6: 0.165 mg of 1 mg 13%
Folate: 8 µg of 400 µg 2%
Vitamin B12: 0 µg of 2 µg 0%
Vitamin K: 41 µg of 120 µg 34%

Vitamin chart - relative view

Vitamin C
8 mg
TOP 26%
Vitamin K
41 µg
TOP 44%
Vitamin B6
0.165 mg
TOP 53%
Vitamin E
0.36 mg
TOP 64%
Folate
8 µg
TOP 68%
Vitamin B5
0.352 mg
TOP 69%
Vitamin B1
0.05 mg
TOP 72%
Vitamin B3
0.7 mg
TOP 74%
Vitamin B2
0.06 mg
TOP 78%
Vitamin D
0 µg
TOP 100%
Vitamin A
0 IU
TOP 100%
Vitamin B12
0 µg
TOP 100%

Fat type information

0.079% 0.058% 0.148%
Saturated Fat: 0.079 g
Monounsaturated Fat: 0.058 g
Polyunsaturated fat: 0.148 g

All nutrients for Celeriac per 100g

Nutrient DV% In TOP % of foods Value Comparison
Net carbs N/A 51% 7.4g 7.3 times less than Chocolate Chocolate
Protein 4% 81% 1.5g 1.9 times less than Broccoli Broccoli
Fats 0% 85% 0.3g 111 times less than Cheese Cheese
Carbs 3% 50% 9.2g 3.1 times less than Rice Rice
Calories 2% 90% 42kcal 1.1 times less than Orange Orange
Sugar N/A 62% 1.6g 5.6 times less than Coca-Cola Coca-Cola
Fiber 7% 39% 1.8g 1.3 times less than Orange Orange
Calcium 4% 37% 43mg 2.9 times less than Milk Milk
Iron 9% 70% 0.7mg 3.7 times less than Beef Beef
Magnesium 5% 61% 20mg 7 times less than Almond Almond
Phosphorus 16% 60% 115mg 1.6 times less than Chicken meat Chicken meat
Potassium 9% 37% 300mg 2 times more than Cucumber Cucumber
Sodium 4% 48% 100mg 4.9 times less than White Bread White Bread
Zinc 3% 78% 0.33mg 19.1 times less than Beef Beef
Copper 8% 69% 0.07mg 2 times less than Shiitake Shiitake
Vitamin A 0% 100% 0IU N/A Carrot
Vitamin E 2% 64% 0.36mg 4.1 times less than Kiwifruit Kiwifruit
Vitamin D 0% 100% 0µg N/A Egg
Vitamin C 9% 26% 8mg 6.6 times less than Lemon Lemon
Vitamin B1 4% 72% 0.05mg 5.3 times less than Pea Pea
Vitamin B2 5% 78% 0.06mg 2.2 times less than Avocado Avocado
Vitamin B3 4% 74% 0.7mg 13.7 times less than Turkey meat Turkey meat
Vitamin B5 7% 69% 0.35mg 3.2 times less than Sunflower seed Sunflower seed
Vitamin B6 13% 53% 0.17mg 1.4 times more than Oat Oat
Folate 2% 68% 8µg 7.6 times less than Brussels sprout Brussels sprout
Vitamin B12 0% 100% 0µg N/A Pork
Vitamin K 34% 44% 41µg 2.5 times less than Broccoli Broccoli
Cholesterol 0% 100% 0mg N/A Egg
Trans Fat N/A 100% 0g N/A Margarine
Saturated Fat 0% 83% 0.08g 74.6 times less than Beef Beef
Monounsaturated Fat N/A 84% 0.06g 168.9 times less than Avocado Avocado
Polyunsaturated fat N/A 82% 0.15g 318.7 times less than Walnut Walnut

Check out similar food or compare with current

NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 42
% Daily Value*
0%
Total Fat 0g
0%
Saturated Fat 0g
Trans Fat g
0%
Cholesterol 0mg
4%
Sodium 100mg
3%
Total Carbohydrate 9g
8%
Dietary Fiber 2g
Total Sugars g
Includes ? g Added Sugars
Protein 2g
Vitamin D 0mcg 0%

Calcium 43mg 4%

Iron 1mg 13%

Potassium 300mg 9%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
ok
 ⓘ Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
ok
 ⓘ Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
 ⓘ Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
ok
 ⓘ Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
ok
 ⓘ While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Celeriac nutrition infographic

Celeriac nutrition infographic
Infographic link

References

The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/170400/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.