Parsnip, properties and virtues

There parsnip sativa it is an ancient food, however little known. In Italy, once upon a time, the parsnipit was as widespread as the potato, but the arrival of this tuber has gradually supplanted consumption and parsnip cultivation.

Yet theparsnip sativait is a very interesting food both for its flavor and, above all, for its nutritional and beneficial properties.

To make the most of the virtues ofparsnip sativayou can organize a small crop in the home garden or on the terrace of the house. Growing parsnip sativa it's simple and thanks to this practice you can bring back to the table an ancient flavor long forgotten. You can find all the information on cultivation and recipes based on parsnip sativa in the articleHow to grow and cook parsnips.

The nutritional properties of parsnip sativa

Thereparsnipit is usually eaten cooked even if it can be eaten raw. Thanks to its nutritional properties it can be considered an excellent food: it is characterized by a high content of vitamins and mineral salts, in particular potassium. Its consumption is particularly suitable for those suffering from arterial hypertension.

100 grams of parsnips have a calorie intake of 75 calories, most varieties ofparsnipthey are composed of about 80% water, 5% carbohydrates, 1% protein, 5% fiber and only 0.3% fat.

Nutritional properties of parsnip sativa

The information reported refers to 100 grams of raw product. The nutritional table of parsnip sativa that I report below is based on the authoritative Nutrient Database of the USDA.

  • Calories: 75 kcal
  • Carbohydrates: 18 g
  • Fat: 0.2 g
  • Protein: 1.2 g
  • Vitamins:
    - 0.09 mg of vitamin B1
    - 0.05 mg of vitamin B2
    - 0.7 mg of vitamin B3
    - 0.6 mg of vitamin B5
    - 0.09 mg of vitamin B6
    - 67 mcg of vitamin B9
    - 17 mg of vitamin C
    - 22.5 mcg of vitamin K
  • Mineral salts:
    - 36 mg of calcium
    - 0.59 mg of Iron
    - 29 mg of Magnesium
    - 0.56 mg of Manganese
    - 71 mg of Phosphorus
    - 375 mg of Potassium
    - 10 mg of Sodium
    - 0.59 mg of Zinc
  • Water: 79.53 g

The high content of vitamin C is lost with cooking, so I recommend that you consume parsnip even raw. Many of the B vitamins remain intact even in cooked food.

To make the most of thenutritional and beneficial properties of parsnip sativaI suggest you cook it whole or peel it very finely: most of the micronutrients are contained right next to the "skin".

The beneficial properties and virtues of parsnip sativa

Due to its high micronutrient content theparsnip sativait can be considered a natural supplement of minerals and vitamins. The consumption ofparsnip sativait can have multiple health benefits.

Thereparsnip sativait is rich in antioxidant substances such as falcarinol, falcarindiol, panaxudiolo and methyl-falcarindiol; these are molecules that have a good anti-inflammatory action, have anti-fungal properties and are considered substances with an anti-cancer action.

The fibers contained in theparsnip sativathey are both soluble and insoluble and include cellulose, hemicellulose and lignin. These substances can help prevent constipation and reduce blood cholesterol levels.

Parsnip sativa is an excellent source of potassium, very useful for those suffering from arterial hypertension.

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Video: 11 Impressive Health Benefits of Parsnips - best health (December 2021).