Celeriac: a comprehensive exploration of nutritional value, sustainability, and global market trends through food upcycling
2025
Sang A. Kwak | Jane J. Lee | Nami Joo
Celeriac (Apium graveolens var. rapaceum) is a root vegetable recognized for its nutritional and health benefits. Traditionally, only the root has been consumed; however, recent attention has been drawn to the potential of utilizing stems and leaves via food upcycling practices to reduce food waste and increase sustainability. This study explores the comprehensive use of all parts of celeriac, emphasizing how whole-plant utilization can improve nutritional benefits, environmental impact, and market potential. The research specifically examines the nutritional profile of celeriac in comparison to celery. An infodemiology approach via Google Trends and Naver DataLab is employed to analyze the growing interest in celeriac beyond the scientific community, demonstrating a rising global and regional interest. This research emphasizes celeriac’s potential as a functional food, demonstrating that its roots, stems, and leaves can be fully utilized through food upcycling, thereby reducing waste, supporting sustainability, and increasing the supply of nutrient-rich foods.
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