It is like carrot that is why it is called root vegetable. In color, it is paler than carrot and more sweet also. People of Eurasia have been eating this vegetable since the old times. It depends on you how to take either in raw form or in cooked one. You may boil them, roast or include in soups or in casseroles.
For putting it in the soups, after boiling the stiff portion is separated and mild one is added for thickness of the soup. On Christmas, people must prepare dishes by adding parsnip. They can be stir-fried as well. It is not warm climate vegetable because frost develops its taste. Its growing season is short that is why gardeners love to grow it. Seeds are grown in spring and harvesting is started in fall season. For growing it, use fresh seeds because they cannot be stored for long time and will be rotten.
Parsnip Nutritional Value, Data, Information, Content, Label, List and Benefits
Measure 125ml
Weight 82g
Energy 59kcal
Energy 245kj
Protein 1g
Carbohydrate 14 g
Total Sugar 4g
Total Dietary Fiber 2.7g
Total Fat tr g
Calcium 30mg
Iron 0.5mg
Sodium 8mg
Potassium 302mg
Magnesium 24mg
Phosphorus 57mg
Vitamin A 0RAE
Beta-carotene 0 mcg
Lycopene 0mcg
Folate 48DFE
Vitamin C 11mg
Vitamin B12 0mcg