Also call:
 | DESCRIPTION
|
Parsnips are related to carrots, celery and parsley.
It has a tapery roots similar to carrot with white creamy skin and flesh.
| HISTORY AND ORIGIN
|
Originated in Eastern Europe and developed in Germany.
| BUYING AND STORAGE
|
Choose smooth and firm Parsnips with no signs of
softness. Store in the refrigerator, wrap in plastic and will keep up
to 2 weeks.
| PREPARATION AND USE
|
Wash, peel and trim top and roots. Diced or leave
whole. Can be use in soups, casseroles or serve with dips.
| NUTRITIONAL INFORMATION
|
An excellent source of vitamin C and moderate source
folate.
| MAJOR NUTRIENTS |
-
SERVING SIZE: 100 grm
-
| * ENERGY: |
208 |
kj |
* IRON: |
|
grm |
| * PROTEIN: |
2 |
grm |
* POTASSIUM: |
|
grm |
| * FAT: |
|
grm |
* CALCIUM: |
|
grm |
| * CARBOHYDRATE: |
10 |
grm |
* VITAMIN A: |
|
mg |
| * DIETARY FIBRE: |
3 |
grm |
* VITAMIN B: |
|
mg |
| * SODIUM: |
19 |
grm |
* VITAMIN C: |
9 |
mg |
| VARIETY
|
Many varieties differing in the shape of the taper.
|
