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. Potassium plays an important role in the metabolism of energy. Vitamin C is a powerful antirust that might protect against several types of cancer, intensifying at the same time the immunological functions. A continued lack of vitamin C leads to scurvy, one of the oldest diseases known by humankind.

This root, that was our ancestors’ companion in cookery, is not given the attention it deserves in our dishes.

It contains 15% of carbohydrates and vitamins from group B, although it has a special interest for its diuretic, detoxifying and anti-rheumatic effect and its contribution in relieving difficult menstruations.

A soup made of parsnip, onion and leek is recommended for its diuretic properties.