Parsnip

Availability

Parsnips are often thought of as a winter vegetable but are available all year round. They are sometimes a bit hard to get in summer.

Storage and Handling

Store in the refrigerator. Handle all fresh produce with care and wash before eating.

History

Parsnips were used as a sweetener before the sugar beet industry was established during the 19th century, they have a long history and have grown in Europe since Roman times. The word parsnip is from the Latin ‘pastus’ meaning food and ‘sativa’ meaning cultivated.

Facts

Parsnips are amongst the sweetest vegetables their juices were evaporated and the residue used as honey - much as we would golden syrup today
The parsnip is a root vegetable and belongs to the carrot family

Growing Facts

Plant in September to March in warmer regions and October to December in cooler regions
Parsnips prefer well drained soil
Keep parsnips well-watered

Nutrition Information

1 cup sliced = 133 g

	Average Quantity per serving	% Daily Intake per serve	Average Quantity per 100 g
Energy (kJ/Cal)	313/75	4%	235/56
Protein (g)	1.3	3%	1.0
Fat, total (g)	0.4	1%	0.3
- saturated (g)	0.06	0%	0.04
Available carbohydrate (g)	13.7	4%	10.3
- sugars (g)	7.8	9%	5.9
Dietary Fibre (g)	5.3	18%	4.0
Sodium (mg)	3	0%	2
Vitamin K (µg)	30	37% ESADDI**	23.0
Niacin (µg)	2	20% RDI*	1.5
Pantothenic acid (mg)	0.8	16% ESADDI**	0.6
Vitamin C (mg)	4	11% RDI*	3
Potassium (mg)	532		400