The thick black skin of the salsify root is usually considered inedible and can be removed either prior to or after boiling. If the skin is removed prior to boiling, the peeled root should be immediately immersed in water mixed with vinegar or lemon juice, in order to prevent discolouring. Since the root sap is an extremely sticky latex, it is often more convenient to peel it after boiling the root for 20 to 25 minutes.
Black salsify is often eaten together with other vegetables, such as peas and carrots. But it is also popular served like asparagus in a white sauce, such as bechamel sauce or mustard sauce. Boiled salsify roots may also be coated with batter and deep fried.
Salsify Nutrition Facts: Calories, Carbs, and Health BenefitsTweet
Salsify is 77% water, 18.6% carbohydrates, 3.3% protein, and contains 0.2% fat. If you consume one cup of sliced salsify it will provide you with 24.738 grams of carbohydrates. That translates to 19.03 percent of the 130 grams of carbohydrates people should include in their daily diet, according to the Institute of Medicine (US). That same in a 100 gram amount, salsify supplies 82 calories and is an important source of Vitamin B6 (pyridoxine) and Vitamin B2 (riboflavin) (21.31% and 20% of the Daily Value, respectively). So if you have salsify in your diet, it helps your body to produce red blood cells (RBCs) and neurotransmitters, maintain metabolism of fats and carbohydrates into monosaccharides, break down peptides into amino acid monomers so that it can be used in the body and it is effective against mood disorders like depression, because vitamin B6 is responsible for creating neurotransmitters and regulates emotions through hormones like serotonin and dopamineAlzheimer’s disease with the help of other vitaminsanemia. In addition it contains a good amount of Manganese (14.89% DV) and Phosphorus (10.71% DV).