| Fruits |
Vegetables
|
Parsnip, Pastinaca sativa / Umbelliferae (Apiaceae)
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Note: Composition for 100 g. of fresh product Values in ( min. - max. ) format. | |
| Energy: 22.23-64.00 kcal Fats: 0.43-1.10 g Fibres: 4.60-4.60 g Fat Acids Saturated: 0.20-0.20 gMonounsat.: 0.50-0.50 g Polyunsat.: 0.20-0.20 g Minerals Calcium: 41.00-51.00 mgZinc: 0.300-0.850 mg Chlorine: 49.00-49.00 mg Phosporus: 73.00-74.00 mg Iron: 0.600-0.620 mg Magnesium: 22.00-23.00 mg Manganese: 0.400-0.500 mg Potasium: 450.00-469.00 mg Selenium: 1.70-2.00 µg Sodium: 8.00-10.00 mg Iodine: 3.60-3.60 µg | Proteins: 1.31-1.80 kcal Carbohidrates: 2.92-12.50 g Liposoluble Vitamins A Retinol: 0.00-3.33 µgA Carotenoids: 20.00-30.00 µg E or Tocoferol: 0.930-1.00 mg K or Filoquinone: 1.00-1.00 µg Liposoluble Vitamins B1 or Thiamine: 0.080-0.230 mgB2 or Riboflavine: 0.010-0.130 mg B3 or Niacine: 1.00-1.00 mg B5 or Pantothenic Acid: 0.500-0.500 mg B6 or Piridoxine: 0.110-0.110 mg B9 or Folic Acid: 17.00-18.00 mg C or Ascorbic Acid: 17.00-18.00 mg |
Parsnip (Pastinaca sativa) is the fleshy root that grows in the plant of the same name. It is of a creamy colour and it usually measures between 20 and 30 cm long. It is very aromatic and it has a sweet and hot taste.
Before the introduction of potatoes in Europe, this vegetable was an important winter food because it has many reserves, sugars and starch.
Before the introduction of potatoes in Europe, this vegetable was an important winter food because it has many reserves, sugars and starch.
Nutrition and eating
Parsnip is a source of fibre and potassium. It also contains a small amount of vitamin C, although it is usually lost when cooked. Fibre consumption protects us from disorders in the alimentary canal, including intestine cancer.
The fruit
Parsnip (Pastinaca sativa) is the fleshy root that grows in the plant of the same name. It is of a creamy colour and it usually measures between 20 and 30 cm long. It is very aromatic and it has a sweet and hot taste.
Before the introduction of potatoes in Europe, this vegetable was an important winter food because it has many reserves, sugars and starch.
It grows wild all over Europe, in fallows and fields, being quite abundant in England, Wales and the Caucasus.
It is usually confused with the root of another very different plant, turnip rooted parsley.
It is a thick root of white greyish colour, with yellowish or pale brown flesh and very similar in taste to celery. It is eaten as a vegetable or to prepare soups and creams.
Apart from water, carbohydrates are the main component of this tuber. Most of them are composed of starch, that does not affect the decay formation. Parsnip is one of the vegetables with greater supply of lipids. It also contains a large amount of soluble fibre that helps to prevent high levels of cholesterol in the blood. Each 100 g of edible product provides with 22 -64 kcal of energetic value.
When purchasing this vegetable, it is recommended to choose medium-sized parsnips so as to avoid the hard and woody texture. They have a good capacity for refrigeration and freezing, provided they are stored in suitable conditions.
Parsnips are eaten raw as part of salads, or cooked, boiled, roasted, frosted or in puree. A kind of pale-coloured wine is made from them.
At present, in Spain, parsnips are not very important at a commercial level although they are usually found in the supermarkets.
Before the introduction of potatoes in Europe, this vegetable was an important winter food because it has many reserves, sugars and starch.
It grows wild all over Europe, in fallows and fields, being quite abundant in England, Wales and the Caucasus.
It is usually confused with the root of another very different plant, turnip rooted parsley.
It is a thick root of white greyish colour, with yellowish or pale brown flesh and very similar in taste to celery. It is eaten as a vegetable or to prepare soups and creams.
Apart from water, carbohydrates are the main component of this tuber. Most of them are composed of starch, that does not affect the decay formation. Parsnip is one of the vegetables with greater supply of lipids. It also contains a large amount of soluble fibre that helps to prevent high levels of cholesterol in the blood. Each 100 g of edible product provides with 22 -64 kcal of energetic value.
When purchasing this vegetable, it is recommended to choose medium-sized parsnips so as to avoid the hard and woody texture. They have a good capacity for refrigeration and freezing, provided they are stored in suitable conditions.
Parsnips are eaten raw as part of salads, or cooked, boiled, roasted, frosted or in puree. A kind of pale-coloured wine is made from them.
At present, in Spain, parsnips are not very important at a commercial level although they are usually found in the supermarkets.
The plant
The plant belongs to the Umbelliferous family. Its scientific name is Pastinaca sativa L. This plant is cultivated for its root, that is a tuber known as parsnip. It has been cultivated for thousands of years; the most fleshy and tasteful varieties have been gradually selected.
It is a biennial plant with a tap root of whitish colour and imparipinnate leaves. The edges of the leaves are sawed and the petioles are clasping.
During the second year of the cycle, the stems grow. They are hollowed and furrowed, and they give rise to the typical inflorescences in umbel shape.
The flattened seeds are crossed by streaks. One gram contains up to 425 seeds and their germination capacity is from one to two years.
It is a biennial plant with a tap root of whitish colour and imparipinnate leaves. The edges of the leaves are sawed and the petioles are clasping.
During the second year of the cycle, the stems grow. They are hollowed and furrowed, and they give rise to the typical inflorescences in umbel shape.
The flattened seeds are crossed by streaks. One gram contains up to 425 seeds and their germination capacity is from one to two years.
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