Celery Root (Celeriac): Nutrition, Uses and Allergy Facts

Celery root, also called celeriac, is the knobbly, pale bulb of a celery variety grown for its swollen base rather than its stalks. Under the rough skin is creamy white flesh with a mild celery and parsley flavor that turns nutty and soft when cooked. In USDA data, a cup of raw celery root has about 66 calories, about half the Daily Value for vitamin K and a modest amount of fiber, phosphorus and potassium, with roughly half the carbohydrate of the same weight of potato. Below is the full celery root nutrition picture, how it compares with potato and celery, how to prepare it, and the allergy facts that matter most.

Peptide Labs does not sell celery root or celeriac products. This article is general nutrition information, not medical advice.

What is celery root?

Celeriac and stalk celery are the same species, Apium graveolens. Celery was bred for long, crisp leaf stalks; celeriac, the variety rapaceum, was bred for an enlarged base. A 2019 review of celery breeding describes the edible part as a round, fleshy hypocotyl, the stem section between root and shoot, so “root” is a kitchen name rather than a strict botanical one. Celery and celeriac have more than two centuries of breeding history in Europe, where celeriac is a familiar soup and slaw vegetable.

Celeriac and celery are related but are eaten very differently, so their nutrition differs too. If you came here for celery stalks, our celery juice guide covers the stalk and its juice, and our guide to the negative calorie idea explains why no vegetable has calories below zero.

Celery root nutrition (USDA)

Values come from the USDA FoodData Central SR Legacy database, with percent Daily Value (% DV) based on FDA Daily Values. USDA lists a cup of raw celeriac at 156 grams and a cup of boiled pieces at 155 grams.

Boiled celeriac shows lower numbers per cup partly because it absorbs water during cooking and partly because some water-soluble nutrients, such as vitamin C and potassium, leach into the cooking water. USDA lists no vitamin K value for the boiled entry, so the table leaves it blank rather than guessing. Celeriac contains no vitamin A, unlike orange root vegetables such as those in our carrot guide. For the vitamin K context, see our guide to vitamin K in foods; for potassium sources, our potassium foods guide.

Celery root vs potato, celery and parsnip

Celeriac is often mashed or roasted in place of potato. Per 100 grams raw, here is how it compares.

In the celery root vs potato comparison, celeriac has roughly half the calories and carbohydrate by weight, while potato has more vitamin C and potassium. That makes celeriac a common swap in lower-carbohydrate cooking; our guides to starchy vegetables and low carb foods put those numbers in context. Swapping one vegetable for another changes a meal modestly; it is not a weight-loss method on its own.

Does celeriac have health benefits?

Research on celeriac itself is limited to the lab. A 2025 study profiled 31 compounds in celeriac leaves and bulbs, including hydroxycinnamic acids, flavones such as apigenin, furanocoumarins and phthalides, and found that extracts lowered inflammation markers in mouse immune cells grown in a dish. We found no human trials of celeriac. Its realistic value is as a fiber-containing, lower-calorie vegetable with a useful amount of vitamin K, phosphorus and vitamin B6.

Celery root allergy and other cautions

Celery allergy is one of the more common food allergies in Europe, and celery root is a frequent trigger. EU law lists celery among the 14 allergens that must be highlighted on food labels; it is not one of the nine major food allergens that US labeling law requires companies to declare, so people who react need to read ingredient lists, including spice blends and soups.

• Pollen links: in a 2024 study of 79 people with celery allergy, 49 had reactions beyond the mouth, 80% had antibodies to birch pollen and 77% to mugwort pollen. Antibodies to a celery protein called Api g 7, found in 52%, tracked closely with mugwort sensitization, a pattern known as the celery-mugwort syndrome.
• Severe reactions: a 2025 review notes that sensitization to Api g 7 carries a high risk of severe systemic reactions and that no commercial test currently detects it, so diagnosis needs an allergist.
• Cooking is not a safe test: a 2011 lab study found the birch-related celeriac protein Api g 1 lost reactivity with heat, but other celery allergens behave differently. Anyone who has reacted should see an allergist rather than experiment; our elimination diet guide explains why supervised testing matters.
• Sun sensitivity: celery contains psoralens. A 1990 case report described a severe, body-wide burn in a woman who visited a tanning salon about an hour after eating a large amount of celery root. This is rare, but worth mentioning to a dermatologist if you use tanning beds or receive light therapy.
• Warfarin and kidney diets: raw celeriac carries a moderate amount of vitamin K, so people taking warfarin should keep intake steady; people who track potassium or phosphorus for kidney disease should ask their dietitian, as our potassium guide explains.

How to cook celery root

• Peel it: trim the top and bottom, then cut away the thick, knobbly skin with a knife; a vegetable peeler struggles with it.
• Keep it pale: cut celeriac browns in air, so drop pieces into water with a squeeze of lemon if you are not cooking them right away.
• Mash or puree: simmer cubes until tender and mash, alone or with potato.
• Roast: cubes or wedges with olive oil turn sweet and golden.
• Raw: grate or cut into thin matchsticks for creamy slaws.
• Soups: it adds body and a gentle celery flavor to blended soups.

For a leafy side dish to go with it, see our sibling guide to Swiss chard, and our GLP-1 diet guide if you are eating smaller portions on a GLP-1 medicine.

Frequently Asked Questions

Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: Swiss Chard: Nutrition, Benefits, Rainbow Chard and Cautions, Celery Juice: Nutrition, Claimed Benefits and Side Effects, Starchy Vegetables: List, USDA Nutrition and Non-Starchy Swaps.