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|
|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|
|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|
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