The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler and have a stronger flavour. Until the potato arrived from the New World, its place in dishes was occupied by the parsnip and other root vegetables such as taro.
Parsnips Nutrition Info
The parsnip is richer in vitamins and minerals than its close relative the carrot. It is particularly rich in potassium with 600mg per 100g. The parsnip is also a good source of dietary fibre. 100g of parsnip contains 75 calories (313 kJ) energy.
Parsnips also contribute some folate, calcium, iron and magnesium. They also contain small amounts of vitamin C and E. Falcarinol, although mostly associated with carrots, is found in higher levels in parsnips.
History Of Parsnips
Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times. The parsnip originates in the Mediterranean region and originally was the size of a baby carrot when full grown. When Roman Empire moved north through Europe they brought the parsnip with them. They found that the parsnip grew bigger the further north they went. Apparently the archaeological evidence for the cultivation of the parsnip is “still rather limited”, and whilst Greek and Roman literary sources are a major source regarding early use, there are some difficulties in distinguishing between parsnip and carrot in classical writings since both vegetables seem to have been called pastinaca.
|Amount Per 100 grams|
|% Daily Value*|
|Polyunsaturated Fat||0 g|
|Vitamin A||0%||Vitamin C||28%|
|Vitamin D||0%||Vitamin B-6||5%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.