Celeriac (Celery Root)
Vegetables · Root Vegetables
Raw peeled celeriac, also called celery root has a low FODMAP reference of 75 g. The 325 g reference is moderate and 492 g is high. These are listed reference portions, not exact transition cutoffs.
Serving sizes for celeriac (celery root)
75 g low; 325 g moderate; 492 g high. Use the stated raw preparation.
Reference portions
Select an amount or rating to update your portion. These are reference portions, not exact cut-offs or recommended intakes.| Serving | Amount | FODMAP rating |
|---|---|---|
| 1/3 medium | ||
| 1 1/4 medium | ||
| 2 medium |
Is celeriac (celery root) low FODMAP?
At 75 g, all listed FODMAP components are low. At 325 g, mannitol is moderate. At 492 g, mannitol is high. Compare the separate variety and preparation guides before substituting another food.
Celeriac (Celery Root) and IBS: what to know
Peel the celeriac before weighing the raw edible portion. The reference concerns the root, not celery stalks or the total weight of a finished mash. Supporting background: Monash: Food processing and FODMAPs. Background on variation and preparation; does not establish the numerical references here.
Gut-friendly ways to eat celeriac (celery root)
Track the celeriac separately when mixing it into a mash with white potato. For another root vegetable, compare parsnip or white turnip.
Frequently asked questions
What is the low FODMAP portion of raw peeled celeriac, also called celery root?
The low reference is 75 g; the moderate reference is 325 g and the high reference is 492 g. Match the preparation and use the gram weight.
Can celery stalks use the celeriac guide?
No. Celery stalks and celeriac are separate foods with separate serving guidance.
Should I use the cooked weight?
These references describe raw peeled celeriac, also called celery root. Keep the starting raw ingredient weight for a cooked recipe; no raw-to-cooked conversion is established here.
Check a whole plate in seconds.
Not sure about a whole meal? Scan it with the Gut Friendly app.
Get the appRelated foods
Sources and editorial notes
- Monash: Food processing and FODMAPs
Background on variation and preparation; does not establish the numerical references here.