Disclaimer: This description is part of a partially automated process of collecting data and might not be entirely accurate or even related.
The parsnip is a root vegetable closely related to the carrot and parsley. It is a biennial plant usually grown as an annual. Its long tuberous root has cream-colored skin and flesh and can be left in the ground when mature as it becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, it produces its flowering stem, topped by an umbel of small yellow flowers, in its second growing season. By this time the stem is woody and the tuber inedible. The seeds are pale brown, flat and winged.
Source: Wikipedia. Source link.
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|Food Item||Parsnip, raw|
|Sub2Cat||Vegetables, raw and frozen|
|Dietary fibre (g)||3.8|
|Edible part (%)||80|
|Vitamin A (RAE)||2|
|Vitamin B12 (µg)||0|
|Vitamin B6 (mg)||0.09|
|Vitamin C (mg)||17|
|Vitamin D (µg)||0|
|Vitamin E (alfa-TE)||0.7|