By Chisom Ibemere
Parsnip, botanically known as Pastinaca sativa is a root vegetable which is related to carrot and parsley which belong to the flowering plant and from the family Apiaceae. It is a biennial plant with long taproot which has cream-colored skin and flesh, and, left in the ground to mature.
Parsnip originated in Eurasia and has been used as a vegetable. It is sometimes confused with carrot. It was used as a sweetener before the arrival of cane sugar.
Parsnips are cooked but can also be consumed raw. It has a different taste and better flavour than carrot. It is rich in vitamins, antioxidants, and minerals and also contains both soluble and insoluble dietary fiber. Parsnips are best propagated in deep soil.
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Parsnips are an excellent source of many important nutrients like Vitamin C, Vitamin K, and folate, as well as several other important micronutrients. It has a small amount of calcium, iron, and riboflavin.
Parsnips are rich in ascorbic acid also known as vitamin C, which is a water-soluble vitamin that works as a powerful antioxidant. It has polyacetylenes, which are compounds that exhibit anticancer properties.
Parsnip is a low calorie food but contains fiber and high amount of water. It helps in weight loss. It helps to keep you fuller for a longer time which reduces your appetite and food consumption. Fibres are excellent for gut health and enhances the growth of good bacteria in the gut.
Parsnips are rich sources of potassium, a mineral that improves the function of the heart, balances your blood pressure, and lowers your risk for kidney stones.
