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Parsnip


Selection Information


Usage: Stews.

Selection: Good-quality parsnips will be firm, straight and have no deformities or blemishes. The coloring will be even and white to cream.

Avoid: Avoid product that is dry, shriveled, soft or has dark blemishes. Yellow or tan coloring indicates old product.


Seasonal Information


Available year-round from storage with a peak during the early fallmonths.


Parsnip Nutritional Information



Serving Size: 133g

Amount Per Serving

 
Calories 100
Calories from Fat 0

 

% Daily Value*

Total Fat 0g

3% 

  Saturated Fat Fat 0g

1% 

Cholesterol 0mg

0% 

Sodium 13mg

1% 

Total Carbohydrate 24g

8% 

Dietary Fiber 7g

26% 

Sugars 6g

 

Protein 2g

 

Vitamin A 0%

Vitamin C 38%

Calcium 5%

Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts


Parsnip is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate and Manganese.

Parsnip Tips & Trivia