Parsnip

Scientific Binomial Name: Pastinaca sativa

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

Parsnips are the taproot of a member of the parsley family. They were developed primarily in Germany.