Hit enter to search or ESC to close

Parsnip

Parsnips have a long history. The Romans grew and cooked them to make broths and stews.When they conquered Gaul and Britain, the Romans discovered that root vegetables grown in northerly areas had a better flavour than those grown in the south. Throughout the Dark Ages and Middle Ages, parsnips were the main starchy vegetables for ordinary people. They were not only easy to grow but were a welcome food to eat during the winter months. They were also valued for their sugar content.

Health Benefits
  • Naturally low in fat
  • Naturally high in fibre
  • A source of potassium, which contributes to the maintenance of normal blood pressure.
  • A source of folate, which contributes to the the normal function of the immune system and reduces tiredness and fatigue.
 
Nutritional Value

 

    Per 100g (Boiled)  
Calories   66Kcal  
Protein   1.6g  
Carbohydrate   12.9g  
Fat   1.2g  
Fibre   4.7(NSP)  

Learn more about seasonal produce

Find out what time of year is best to purchase seasonal vegetables, fruit and herbs.