Parsnip

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• Nutrition value per 100 g 1 Piece 1 Cup, sliced All links open in new tab
• Caffeine 0 mg
• Theobromine 0 mg
• Proteins and Amino Acids 1.2 g
• Carbohydrates (By Difference) 17.99 g
  • Sugars, total 4.8 g
  • Fiber, total dietary 4.9 g
• Ash (Minerals) 0.98 g
  • Calcium, Ca 36 mg
  • Iron, Fe 0.59 mg
  • Magnesium, Mg 29 mg
  • Phosphorus, P 71 mg
  • Potassium, K 375 mg
  • Sodium, Na 10 mg
  • Zinc, Zn 0.59 mg
  • Copper, Cu 0.12 mg
  • Manganese, Mn 0.56 mg
  • Selenium, Se 1.8 µg
• Vitamins 20.1095 mg*
  • Vitamin A (total, IU) 0 iu
  • Vitamin A (total, RAE) 0 µg
    • Vitamin A1 (retinol) 0 µg
    • Provitamin A (beta-carotene) 0 µg
    • Provitamin A (alpha-carotene) 0 µg
    • Provitamin A (beta-cryptoxanthin) 0 µg
  • Vitamin E (alpha-tocopherol) 1.49 mg
  • Vitamin D, total, IU 0 iu
  • Vitamin D, total (D2 + D3) 0 µg
  • Lycopene (bright red carotenoid) 0 µg
  • Lutein + Zeaxanthin (yellow-red carotenoid) 0 µg
  • Vitamin C (ascorbic acid) 17 mg
  • Vitamin B1 (thiamin) 0.09 mg
  • Vitamin B2 (riboflavin) 0.05 mg
  • Vitamin B3 (niacin) 0.7 mg
  • Vitamin B5 (pantothenic acid) 0.6 mg
  • Vitamin B6 (pyridoxine) 0.09 mg
  • Vitamin B12 (cobalamin) 0 µg
  • Vitamin K1 (phylloquinone) 22.5 µg
  • Vitamin B9 (folate, DFE) 67 µg
    • Vitamin B9, total (folate) 67 µg
      • Vitamin B9 (folic acid) 0 µg
      • Vitamin B9 (folate, food) 67 µg
• Fat (Lipids) 0.3 g
  • Fatty acids, total polyunsaturated 0.047 g
    • Linoleic acid (LA), undifferentiated 0.041 g
    • Linolenic acid, undifferentiated 0.003 g
  • Fatty acids, total trans 0 g
  • Fatty acids, total saturated 0.05 g
    • Myristic acid 0.003 g
    • Palmitic acid 0.03 g
    • Stearic acid 0.014 g
  • Fatty acids, total monounsaturated 0.112 g
    • Oleic acid, undifferentiated 0.102 g
    • Palmitoleic acid, undifferentiated 0.003 g
  • Sterols 0 g*
    • Cholesterol 0 mg
• Water 79.53 g
• Energy 75 kcal
• Energy 314 kj

The parsnip is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler and have a stronger flavor. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times. Until the potato arrived from the New World, its place in dishes was occupied by the parsnip.

When picking wild vegetables, it is easy to mistake poison hemlock (Conium maculatum) for parsnip, with deadly results.

Parsnip Nutrition Facts: Calories, Carbs, and Health Benefits

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Parsnip is 79.53% water, contains 17.99% carbohydrates, 0.3% fat, and 1.2% protein. If you consume one parsnip you will get 20.329 grams of carbohydrates. It is equal to 15.64 percent of the 130 grams of carbohydrates you should include in your daily diet. That same it has an energy value of 314 kJ (75 Calories) in a 100 g (3.5 Oz) amount and contains several nutrients in rich amounts (20% or more of the DV), including Vitamin K1 (phylloquinone) and Vitamin C (ascorbic acid). So if your diet contains parsnip, it helps your body to stabilise blood clots and heal wounds faster, regulate concentration of calcium in the blood, maintain healthy bone growth and resorption and it is effective against excessive bleeding, osteoporosis by regulating calcium levels and neuronal damage in the brain. With this it contains an appreciable amount of Manganese attaining 31.11% of the Daily Value in a 100 g (3.5 Oz).