Parsnip is a biennial plant that belongs to the carrot family. It is harvested in the cold months when the root reaches a size of 15 to 25 centimeters by the eradication of the whole plant, just like the carrots. It is most spread in the Mediterranean region. It is used in dried form and as such can be found in supermarkets.
Health benefits of Parsnips:
- Parsnips contain more sugar than carrots, beets and rutabaga. There are 75 calories in 100 grams. Rich in minerals, vitamins and fiber.
- Fresh roots are also rich in vitamin C, providing around 28% of the recommended daily intake. Vitamin C is an antioxidant that dissolves in water. Helps in maintaining the health of connective tissue, teeth and gums. Antioxidant properties help to protect the body from cancer and other diseases through the collection of harmful free radicals.
- Parsnip is one of the best sources of soluble and insoluble fiber. Adequate representation of fiber in the diet helps to reduce harmful cholesterol and obesity.
- Rich in vitamin B complex, as folic acid, vitamin B6 (pyridoxine), thiamin and pantothenic acid, vitamin C and vitamin E.
- Also contains healthy amounts of some minerals, such as calcium, copper, iron, potassium, magnesium and phosphorus. Potassium is an important component of cell and body fluids that helps in the regulation of heart rate and blood pressure.
People who are allergic to pollen, walnuts, carrots, figs and parsley should avoid parsnips because its parts can cause hypersensitivity reactions and oral allergies. Symptoms of oral allergy may include: itching or burning sensation of the lips, mouth and throat.