Is celeriac high in polyols?

Polyols status

Low

Find out whether celeriac is high or low in polyols, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.

Related checkers

Compare celeriac across criteria

HistamineSafe Histamine LiberatorsSafe FODMAPsAvoid FructansSafe GOSSafe FructoseSafe

Sensitivity notes

Why polyols food checker matters

Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.

Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
Stone fruits are naturally high in polyols
Cooking doesn't reduce polyol content

Triggers

HistamineSafe

Histamine LiberatorsSafe

FODMAPsLow

FructansSafe

GOSSafe

FructoseSafe

PolyolsLow

GlutenSafe

LactoseSafe

Dairy ProteinsSafe

NightshadesSafe

SalicylatesSafe

OxalatesSafe

NickelSafe

SulfitesSafe

NitritesSafe

GlutamatesSafe

TyramineSafe

CaffeineSafe

LectinSafe

Low FermentationSafe

Diets

GlutenFit

InflammationFit

VeganFit

VegetarianFit

Paleo AIPFit

MediterraneanFit

DASH DietFit

EoE CompatibleFit

FODMAPsAvoid

Low FermentationFit

Priority ingredient notes

Serving size, prep, and portion notes for celeriac

Celeriac, the knobbly root sold as celery root, is one of the quietest vegetables on the food chemistry panel: A for histamine, histamine liberation, salicylate, oxalate, nickel, glutamate, sulfite, tyramine, gluten and nightshade, with only a B for total FODMAPs and a B for polyols. That clean sheet is why it shows up so often as a substitute for harsher roots. It also carries one caution that outweighs every grade on this page: celery is one of the fourteen allergens that must be declared on food labels across the EU and UK, and celeriac specifically is a well documented cause of severe reactions, up to and including anaphylaxis. Our columns score food chemistry, not IgE allergy, so a true celery allergy is invisible in the grades above. If celery stalk, celery seed or celery salt causes you trouble, celeriac is not the gentler version of it.

Watch for

Celery is a declarable allergen in the EU and UK and celeriac is one of its most reactive forms. Reported reactions run from oral itching and swelling through to anaphylaxis, so this is an allergy question rather than a sensitivity one. / Cooking is not a reliable safeguard. Celery carries both heat labile and heat stable allergens, so cooked celeriac in a soup or a gratin has still caused reactions in people who are allergic. / Birch and mugwort pollen allergy is the usual route in. In the birch, mugwort and celery pattern, cross reactive proteins mean pollen sensitised people react to celeriac, and mugwort sensitisation is associated with the more severe systemic reactions. / Celery is one of the classic triggers for food dependent exercise induced anaphylaxis, where the food is tolerated at rest but provokes a reaction when eaten shortly before exercise. / Gentler than its own stalk on the gut. Celeriac grades B for FODMAPs and B for polyols, while celery stalk grades D and E, so if celery bloats you rather than sets off your immune system, the root is the easier part of the plant in reasonable portions.

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