Parsnip

What it is

Parsnip is a root vegetable. This entry uses the raw-parsnip reference, rather than a roasted portion, soup, or mashed mixture.

What it does

The reference provides 18 g of carbohydrate, 4.9 g of fiber, and 67 micrograms of folate per 100 g. Folate supports DNA production and normal cell division. Potassium and vitamin C are also part of the food's nutrient profile.

Research context and ingredient forms

A root-vegetable category alone does not describe carbohydrate content. Compare named foods on the same weight and preparation basis instead of assuming that all roots supply the same amount.

Using this information

For a raw ingredient, use its edible weight. For roasted or mashed parsnips, account for preparation and added ingredients. Comparing a raw parsnip with a cooked portion of another root requires separate records for both forms.

Food sources and composition

NutrientAmount and serving basisFood and source
Energy75 kcal per 100 g edible portionParsnips, raw; Parsnips, raw SR Legacy April 2018; FDC published 2019-04-01
Carbohydrate, by difference18 g per 100 g edible portionParsnips, raw; Parsnips, raw SR Legacy April 2018; FDC published 2019-04-01
Fiber, total dietary4.9 g per 100 g edible portionParsnips, raw; Parsnips, raw SR Legacy April 2018; FDC published 2019-04-01
Vitamin C, total ascorbic acid17 mg per 100 g edible portionParsnips, raw; Parsnips, raw SR Legacy April 2018; FDC published 2019-04-01
Potassium, K375 mg per 100 g edible portionParsnips, raw; Parsnips, raw SR Legacy April 2018; FDC published 2019-04-01
Folate, total67 µg per 100 g edible portionParsnips, raw; Parsnips, raw SR Legacy April 2018; FDC published 2019-04-01
Scientific Research & References

Related dictionary entries

Products containing it

No label-specific product relationship has been reviewed for this entry.

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