Parsnip
Description
Parsnip, the white, edible root of the parsnip plant, Pastinaca sativa. It closely resembles the carrot in shape and the sweet potato in taste. Until the potato made its appearance, the parsnip was the main carbohydrate source. This vegetable contains appreciable amounts of potassium and vitamin C, as well as lesser amounts of manganese and folacin. Parsnips suppy a moderate amount of dietary fiber as well.
Available September through November and March through May.
Caloric Content
| 1 | 2 | |
| Calories: | 102 | 63 |
| Protein: | 2.3 | 1.03 gm |
| Carbohydrates: | 23 | 15.23 gm |
| Fiber: | 3 | 1.72 gm |
| Total fats: | .8 | .23 gm |
| Saturated fats: | - | .039 gm |
| Unsaturated fats: | - | .124 gm |
| Cholesterol: | - | 0 mg |
1. Raw - 1 cup, 155 grams
2. Boiled, Drained - 1/2 cup slices, 78 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | 50 | 0 | 5000 IU |
| Thiamine: | .11 | .065 | 1.7 mg |
| Vitamin B-2: | .12 | .040 | 1.7 mg |
| Vitamin B-6: | .13 | .073 | 2.0 mg |
| Vitamin B-12: | 0 | 0 | 6 mcg |
| Biotin: | .15 | - | 300 mcg |
| Niacin: | .2 | .565 | 20 mg |
| Pantothenic Acid: | .9 | .459 | 10 mg |
| Folic acid: | .09 | 45.4 | 400 mcg |
| Vitamin C: | 16 | 10.1 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. Raw - 1 cup, 155 grams
2. Boiled, Drained - 1/2 cup slices, 78 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 70 | 29 | 1000 mg |
| Copper: | - | .108 | 2 mg |
| Iron: | .9 | .45 | 18 mg |
| Magnesium: | - | 23 | 400 mg |
| Manganese: | - | .229 | n/a mg |
| Phosphorus: | 96 | 54 | 1000 mg |
| Potassium: | 587 | 287 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 12 | 8 | n/a mg |
| Zinc: | - | .20 | 15 mg |
1. Raw - 1 cup, 155 grams
2. Boiled, Drained - 1/2 cup slices, 78 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | - | - gm |
| Threonine: | - | - gm |
| Isoleucine: | - | - gm |
| Leucine: | - | - gm |
| Lysine: | - | - gm |
| Methionine: | - | - gm |
| Cysteine: | - | - gm |
| Phenylalanine: | - | - gm |
| Tyrosine: | - | - gm |
| Valine: | - | - gm |
| Arginine: | - | - gm |
| Histidine: | - | - gm |
| Alanine: | - | - gm |
| Aspartic acid: | - | - gm |
| Glutamic acid: | - | - gm |
| Glycine: | - | - gm |
| Proline: | - | - gm |
| Serine: | - | - gm |
1. Raw - 1 cup, 155 grams
2. Boiled, Drained - 1/2 cup slices, 78 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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