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5+ A Day

Parsnip

Parsnip
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Availability

Parsnips are often thought of as a winter vegetable but are available all year round.  They are sometimes a bit hard to get in summer.

 

Storage and Handling

Store in the refrigerator. Handle all fresh produce with care and wash before eating.

 

History

Parsnips were used as a sweetener before the sugar beet industry was established during the 19th century, they have a long history and have grown in Europe since Roman times. The word parsnip is from the Latin ‘pastus’ meaning food and ‘sativa’ meaning cultivated.

 

Facts

  • Parsnips are amongst the sweetest vegetables their juices were evaporated and the residue used as honey - much as we would golden syrup today
  • The parsnip is a root vegetable and belongs to the carrot family

 

Growing Facts

  • Plant in September to March in warmer regions and October to December in cooler regions
  • Parsnips prefer well drained soil
  • Keep parsnips well-watered

Nutrition Information

Serving size: 80g - 1/2 medium parsnip, boiled

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 192/46 240/57
Protein (g) 0.8 1.0
Fat, total (g) 0.4 0.5
- saturated (g) trace trace
Carbohydrate (g) 8.4 10.5
- sugars (g) 4.6 5.8
Dietary Fibre (g) 3.2 4.0
Sodium (mg) 2 2
Niacin (µg) 1.6 2.0
Potassium (mg) 320 400
Vitamin C (mg) 2.6 3.3
Iron (mg) 0.16 0.2
Thiamin (mg) trace trace
Riboflavin (mg) trace trace

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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