
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.
Store in the refrigerator. Handle all fresh produce with care and wash before eating.
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.
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 |
Percentage Daily Intakes are based on an average adult diet of 8700 kJ
Your daily Intakes may be higher or lower depending on your energy needs
*Recommended Dietary Intake (Average Adult)
**Estimated Safe and Adequate Daily Dietary Intake
Source: FOODfiles 2016