Monday, December 26, 2011


Scientific name: Pastinaca sativa

Parsnip is physically similar to the carrot, but different in color and flavor. Parsnip is actually richer in vitamins than a carrot.

It is a biannual plant with a thick ramified root, grayish white or yellowish in color., and the pulp is succulent with specific flavor. The leaves are shiny on one side and puffy on the other, and are bigger than those of parsley or carrot.

Part used:
Only its roots are consumed

To preserve nutritional value, many prefer to boil or steam the washed root and then scrape off the skin.

Properties and benefits:

Parsnip is rich in vitamins B1, B2, C. It also has minerals like potassium, folic acid and is a good source of fibers. Parsnips provide the body with manganese, niacin, thiamine, magnesium, and copper. It also has antioxidant, antirrheumatic and diuretic properties.


Parsnip is consumed as a soup or as a juice and is good for those who are having a fever.

Parsnips are good for those with kidney diseases.

It is also found to control obesity and diminish cellulite. As a rich fiber source, it helps lower cholesterol and keep blood sugar level normal.

Parsnip also stimulates growth and is beneficial for those suffering from anemia.