Healthy Food Database

Parsnip
The parsnip is a root vegetable from the same family as carrots, celery, fennel and celeriac. It is ivory-coloured with a delicate, sweet flavour. It is very popular in England with the Sunday roast.
Category: Vegetable
In Season: Autumn Winter
To Buy:
Avoid oversized parsnips - which will be dry and woody. Avoid any with an unpleasant smell or soft spots.
To Store:
Store in the crisper section of the fridge, unwrapped, for about a week.
Tips & Tricks:
Great added to soups, and roasted with other vegetables. Parsnips have a high GI so use in moderation if you're trying to lose weight.
Cooking Tips:

Nutrition per 0.5 Cup:

Weight (grams):
63
Carbohydrates, g:
6.3
Protein (g):
1.1
Saturated Fat, g :
0.0
Vitamin C:
Potassium:
Salicylates:
High
Energy (kJ):
144
High GI > 70 :
Fat (g):
0.1
Monosaturated Fat , g:
0.0
Folic Acid:
Amines:
Low
Glutamates:
n/a

Benefits the Following Health Conditions:*

Cold and Flus
Find recipes with Parsnip

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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