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Boiled celery root with a mild sweet-citrus flavor and added vitamin C from orange juice
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Celery root boiled in orange juice (150 g) has 74 calories. That works out to 49 calories per 100 g. It contains 15.3 g of carbs, 1.7 g of protein, 0.5 g of fat and 3.2 g of fiber. Its 42 µg of Vitamin K covers 35% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
74
KCAL / 150G
Carbs
15.3g
· 6% DV
Protein
1.7g
· 3% DV
Fat
0.5g
· 1% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 84% · Protein 9% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 74 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.09 g | 0% |
| Trans fat | 0 g | |
| Sodium | 138 mg | 6% |
| Total carbohydrate | 15.3 g | 6% |
| Fiber | 3.2 g | 11% |
| Protein | 1.7 g | 3% |
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) | 150 g | 74 kcal |
| 1 tablespoon (grated) | 18 g | 9 kcal |
| 1 piece (small) | 80 g | 39 kcal |
| 100 g | 100 g | 49 kcal |
| 1 piece (medium) | 120 g | 59 kcal |
| 1 cup (shredded) | 130 g | 64 kcal |
| 1 cup (diced) | 140 g | 69 kcal |
| 1 cup (chopped) | 155 g | 76 kcal |
| 1 piece (large) | 180 g | 88 kcal |
| 1 serving (large) | 220 g | 108 kcal |
Calculated from 49 calories per 100 g.
To make celery root boiled in orange juice, peel and cube the root, then simmer it with orange juice and a little water until tender. Onion, carrot, and olive oil are common additions that give it a savory, Mediterranean-style character.
Celery root boiled in orange juice tastes earthy and gently sweet, with a mild citrus note. The orange softens the root’s sharper flavor, while the finished dish remains savory rather than tasting like a dessert.
Yes, plain bottled orange juice works for celery root boiled in orange juice. Choose an unsweetened juice rather than an orange drink, since added sweeteners can make the dish overly sweet and obscure the celery root’s flavor.
Yes, peel celery root before boiling it in orange juice because its rough outer skin is tough. Trim away any dark or damaged spots, then cut the flesh into evenly sized pieces so they cook at a similar rate.
Yes, frozen celery root can be used for celery root boiled in orange juice, although it may turn soft more quickly than fresh root. Add it while still frozen and check its texture as it cooks rather than relying on a fixed cooking time.
To keep celery root boiled in orange juice from turning mushy, cut it into even pieces and simmer gently instead of boiling it vigorously. Stop cooking as soon as a knife passes through easily, and stir carefully to preserve the pieces.
Lemon juice can replace some of the orange juice in celery root boiled in orange juice, but using it alone makes the dish much sharper and less sweet. Dilute it with water and add a small amount at a time to keep the flavor balanced.
Celery root boiled in orange juice can be served warm or chilled. Chilling suits an olive-oil-style preparation and lets the citrus flavor settle in; serve it warm if you want it as a vegetable side with a hot meal.
Celery root boiled in orange juice pairs well with grains such as rice or bulgur, roasted vegetables, and simple green salads. Its citrus flavor also complements fish or chicken if you are serving it as part of a larger meal.
Reheat celery root boiled in orange juice gently in a covered saucepan over low heat, adding a splash of water if the sauce has thickened. Avoid vigorous stirring, which can break up the softened root; it is also good served cold.
Vitamins
Vitamin K
42µg · 35% DV
Vitamin C
17.25mg · 19% DV
B5
0.45mg · 9% DV
B6
0.12mg · 7% DV
Minerals
Potassium ⭐
428mg · 13% DV
Copper
0.09mg · 10% DV
Manganese
0.21mg · 9% DV
Phosphorus
44mg · 6% DV
Sodium
138mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 74 calories in 1 serving (medium) (150 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.
Celery root boiled in orange juice is made by simmering peeled, chopped celeriac in orange juice, often with a little water, until tender. The citrus lends a gentle sweetness and aroma to the root’s earthy, mildly peppery flavour. It is a simple home-cooked vegetable side rather than a fixed, widely standardised dish.
Serve it warm or chilled, as a side with fish, chicken or beans, or alongside other vegetables. A little parsley or olive oil works well without overpowering the orange. Celeriac provides fibre, while the dish is naturally low in fat; keep it light by adding only a small amount of oil and letting the juice provide most of the flavour.
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
0.09g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.