The parsnip or Pastinaca sativa is a root vegetable native to Asia and Europe, very similar to the carrot, but cream in color. It belongs to the botanical family of umbellifers, like fennel, celery, carrot, parsley or dill. And before the potato arrived from America, in Europe it was very common to eat it cooked or roasted.
Although it is found throughout the year, its season is autumn-winter. Parsnip has a slightly aniseed and spicy flavor, which combines very well with stews, stews, stews, soups and purees.
Regarding the nutritional properties of the parsnip, it can be said that it surpasses those of the carrot, despite being less popular. Parsnip contains vitamins of group B, C, E and K and minerals (potassium, magnesium, sodium, phosphorus, calcium, selenium and zinc), so preparing a cream with it is a guarantee of receiving a good dose of nutrients. In addition, parsnips are an excellent source of fiber and contain essential fatty acids. It is a root rich in fiber and essential fatty acids. For all these reasons, the WHO recommends its consumption.
Calories: 75 kcal
Potassium: 375 mg
Carbohydrates: 18 g
Fiber: 4.9 g
Proteins: 1.2 g
Vitamin C: 17 mg
Calcium: 36 mg
Diuretic
The composition of parsnip gives it a mild diuretic effect, which can help prevent fluid retention and help our kidneys function properly.
Facilitates digestion
It is an easily digestible vegetable, and is highly recommended for delicate stomachs, especially if it is taken in cream.
Indicated during pregnancy and lactation
Parsnips are a very suitable food for women during pregnancy and breastfeeding due to their good content of vitamin B9 or folic acid.
Strengthens the immune system
Parsnip is an excellent food to eat during autumn and winter to strengthen our immune system, thanks to its vitamin C content.
Satiating
If you want to lose weight and are following a diet to lose weight, parsnip is your ally, because in addition to providing vitamins, minerals, fiber and energy, it is satiating and low in calories.
