Celeriac contains moderate salicylates, but is low in amines and glutamates. With its knobbly, light-brown skin, celeriac looks unusual. But it is a versatile vegetable with high nutritional value (a good source of fibre and essential minerals). It tastes a bit like celery and parsley and you can either eat it raw in salads or boil, steam, roast or mash it.
  • Celeriac is a very good source of fibre, vitamin C and essential minerals such as phosphorus, iron, calcium and copper.
  • This root vegetable contains many antioxidants that can boost the immune system
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