Celeriac (Apium graveolens var. rapaceum) is also known as celery root, knob celery, and turnip-rooted celery. The root vegetable in the carrot and parsley family (Apiaceae) is a variety of celery (Apium graveolens var. dulce) and is native to the Mediterranean Basin.
Especially prevalent in eastern and northern European cuisines, celeriac may be enjoyed in raw or cooked states. Popular cooked preparations include:
- steaming, and
Celeriac's nutritional attributes include:
- phosphorus, essential for cell metabolism, at 16 percent of recommended daily allowance;
- poly-acetylene antioxidants such as falcarinol, falcarindiol, methyl-falcarindiol, and panaxydiol, anti-cancer compounds which protect against colon cancer and acute lymphoblastic leukemia (ALL);
- potassium, an essential mineral in regulating fluid balance, at 13 percent;
- low starch content at 5 to 6 percent by weight;
- Vitamin B6, known as pyridoxine, an essential nutrient which includes among its liver collaborations the creation of enzymes for fat and protein metabolism, at 13 percent RDA;
- Vitamin C, which improves blood flow to the brain, at 10 percent RDA;
- Vitamin K, essential for normal blood clotting, at 39 percent RDA.
With its high Vitamin K content, celeriac should be consumed judiciously by patients with high dosage prescriptions for anticoagulants.
Consumption of celeriac has been found to minimize neuronal damage in Alzheimer patients.
Celeriac cultivars which have garnered the prestigious Royal Horticultural Society Award of Garden Merit designation include:
- 'Prinz,' and