Parsley root has a more delicate, sweeter and more herbal taste than a parsnip. Parsley root is usually eaten cooked but can be served raw, and varieties of parsley root with large fleshy tap roots are used for cooking in Central and Eastern Europe.
Both the root and the leaves of parsley root, also called turnip-rooted parsley, are edible. The root was first used for cooking in 16th century Germany, where it is known as Hamburg parsley, and it has large turnip-like roots and fern-like leaves that taste like celery. Parsley root has long been used as a winter vegetable in Germany, Holland and Poland.
Parsley root Nutrition Facts: Calories, Carbs, and Health BenefitsTweet
Parsley root is 83% water, 12.3% carbohydrates, % protein, and contains 0.6% fat. One parsley root supplies you with 18.45 grams of carbohydrates, which is 14.19 percent of the minimum of 130 grams of carbohydrates you should have daily. That same a 100 gram reference serving of parsley root provides 55 calories and has a high content of Vitamin C (ascorbic acid), containing 54.67% of the Daily Value (DV) per 100-gram amount (right table of USDA nutrient values). This means if your diet contains parsley roots, it helps your body to reduce probability of heart disease by fighting cholesterol, reduce the risk of anemia as this vitamin absorbs iron, improve the efficiency of lymphocytes (or white blood cells) to heal wounds and it is effective against dementia since vitamin C impacts memory positivelyhigh blood pressurethe occurrence of cancer. Besides it it contains a large amount of Copper and Manganese attaining 25.56% and 25.56% of the Daily Value in a 100 g (3.5 Oz), respectively.