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.
Avoid oversized parsnips - which will be dry and woody. Avoid any with an unpleasant smell or soft spots.
Store in the crisper section of the fridge, unwrapped, for about a week.

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:

Find recipes with Parsnip

Nutrition per 0.5 Cup:

Weight (grams):

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