Parsnips belong to the root vegetables and grow like carrots or radishes under the ground.

Parsnips were a major staple food in Europe until the 18th century, until they were replaced by potatoes and carrots. This white-yellowish root has a spicy, aromatic taste. Frost can affect parsnips, making them taste sweeter and milder.
Parsnips can be eaten raw but most of the time they are processed and served in soups, vegetables, purees or baby food. Parsnips are considered as a light and easily digestible food. Compared to other root vegetables, the parsnip is a good nutrient package because it contains a lot of vitamin E, niacin, pantothenic acid, folic acid, calcium, potassium and zinc.

Season: From November to April

Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
22 kcal Protein 1.3 g Potassium 469 mg C 18 mg
93 kJ Fat 0.4 g Calcium 51 mg E 0.9 mg
  Carbohydrates 2.9 g Phosphorus 73 mg Folate 57 µg
  Dietary Fibre 4.3 g Magnesium 22 mg Niacin 0.9 mg
    Zink 0.9 mg Pantothenic Acid 0.5 mg

Energy: 22 kcal, 93 kJ

Nutrients: Protein 1.3 g, Fat 0.4 g, Carbohydrates 2.9 g, Dietary Fibre 4.3 g

Minerals: Potassium 469 mg, Calcium 51 mg, Phosphorus 73 mg, Magnesium 22 mg, Zink 0.9 mg

Vitamins: C 18 mg, E 0.9 mg, Folate 57 µg, Niacin 0.9 mg, Pantothenic Acid 0.5 mg

Did you know...?

Parsnips can taste differently, depending on the quality of soil, humidity and cultivation method. So that taste can range from moderately mild to sweet and from spicy-nutty to sharp-bitter.

1 portion a day corresponds to:

1 to 2 parsnips