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Fiber-rich, low-calorie dish with potassium and vitamin C
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Celeriac with onion (180 g) has 86 calories. That works out to 48 calories per 100 g. It contains 16.6 g of carbs, 2.3 g of protein, 1.1 g of fat and 4.9 g of fiber. Its 50.4 µg of Vitamin K covers 42% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
86
KCAL / 180G
Carbs
16.6g
· 6% DV
Protein
2.3g
· 5% DV
Fat
1.1g
· 1% DV
Fiber
4.9g
· 18% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 11% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 86 kcal | |
| Total fat | 1.1 g | 1% |
| Saturated fat | 0.18 g | 1% |
| Trans fat | 0 g | |
| Sodium | 130 mg | 6% |
| Total carbohydrate | 16.6 g | 6% |
| Fiber | 4.9 g | 18% |
| Protein | 2.3 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 86 kcal |
| 1 tablespoon (grated) | 18 g | 9 kcal |
| 1 piece (small) | 90 g | 43 kcal |
| 100 g | 100 g | 48 kcal |
| 1 cup (diced) | 120 g | 58 kcal |
| 1 cup (chopped) | 150 g | 72 kcal |
| 1 piece (large) | 220 g | 106 kcal |
| 1 serving (large) | 250 g | 120 kcal |
Calculated from 48 calories per 100 g.
Celeriac with onion is made by gently cooking chopped onion and peeled celeriac in olive oil, then adding a little liquid and simmering until tender. Carrot and lemon are common additions; keep the pieces similar in size for even cooking.
Keep peeled, cut celeriac for celeriac with onion in water with a squeeze of lemon until you cook it. Celeriac darkens when exposed to air, and a little lemon in the cooking liquid also helps preserve its pale colour.
Yes, orange juice works well in celeriac with onion. It adds gentle sweetness and balances celeriac’s earthy, slightly sharp flavour; use it in place of some of the recipe’s water rather than adding a large amount.
Celeriac with onion can be served warm or cold. Olive-oil versions are often chilled before serving, while a warm serving works well as a side dish; let it rest briefly after cooking so the flavours settle.
Carrot is a common addition to celeriac with onion, and some versions include potato or peas. Cut the vegetables into similarly sized pieces, but add quick-cooking peas later so they keep their shape.
For celeriac with onion, cut off the top and base, then use a sturdy knife to remove the rough, knobbly skin in strips. Trim away any remaining dark or fibrous spots before cutting the flesh into pieces.
Yes, tender celeriac leaves can be added to celeriac with onion. Wash and chop them, then stir them in near the end of cooking so their fresh, savoury flavour does not disappear.
Celeriac with onion pairs well with rice, crusty bread, or a simple yoghurt side. If serving it chilled as an olive-oil dish, add a fresh salad for a light, balanced plate.
Celeriac with onion keeps for about three days in a covered container in the refrigerator. Chill leftovers promptly after cooking, and take out only the portion you plan to serve.
Yes, you can freeze celeriac with onion, though the celeriac may become softer and release water after thawing. Freeze it in portions, thaw it in the refrigerator, and avoid freezing it again once thawed.
Vitamins
Vitamin K
50.4µg · 42% DV
Vitamin C
13.5mg · 15% DV
B5
0.5mg · 10% DV
B6
0.16mg · 9% DV
Minerals
Potassium ⭐
513mg · 15% DV
Copper
0.13mg · 14% DV
Manganese
0.29mg · 13% DV
Phosphorus
59mg · 8% DV
Sodium
130mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 86 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Celeriac with onion is a simple vegetable dish made by cooking celeriac root with onion until tender. It fits naturally into Turkish home cooking, where it may be prepared in the zeytinyağlı style with olive oil and lemon; recipes vary from kitchen to kitchen.
Celeriac has a gently earthy, aromatic flavour, and the dish is enjoyable warm, at room temperature or chilled. In Turkey it can accompany a main meal or be served among meze and other olive-oil vegetables. It provides fibre and is relatively light at 48 calories per 100 g. Pair it with bread, grains or a bean dish for a more substantial meal.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.18g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.27g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.