Know what’s on your plate
Parsnip
Calories & nutrition facts
cooked, boiled, drained, with salt
Nutrition facts
Per 100 g% DV- Calories 71 kcal —
- Protein 1.3 g 3%
- Carbohydrate 13 g 5%
- Fat 0.3 g 0%
- Saturated fat 0.1 g 0%
- Fibre 4 g 14%
- Sugars 4.8 g —
- Sodium 246 mg 11%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 13 mg 14%
- Vitamin D 0 µg 0%
- Vitamin E 1 mg 7%
- Vitamin K 1 µg 1%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 0.72 mg 5%
- Pantothenic acid (B5) 0.59 mg 12%
- Vitamin B6 0.09 mg 5%
- Folate (B9) 58 µg 14%
- Vitamin B12 0 µg 0%
- Choline 27 mg 5%
Minerals
- Calcium 37 mg 3%
- Iron 0.58 mg 3%
- Magnesium 29 mg 7%
- Phosphorus 69 mg 6%
- Potassium 367 mg 8%
- Zinc 0.26 mg 2%
- Copper 0.14 mg 15%
- Manganese 0.29 mg 13%
- Selenium 1.7 µg 3%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 71 | 1.3 g | 13 g | 0.3 g |
| 1 × cup slices | 78 g | 55 | 1 g | 10 g | 0.2 g |
| 1 × parsnip (9" long) | 160 g | 114 | 2.1 g | 21 g | 0.5 g |
| 2 × cup slices | 156 g | 111 | 2.1 g | 20 g | 0.5 g |
| ½ × cup slices | 39 g | 28 | 0.5 g | 5.1 g | 0.1 g |
| 3 × cup slices | 234 g | 166 | 3.1 g | 30 g | 0.7 g |
| 4 × cup slices | 312 g | 222 | 4.1 g | 41 g | 0.9 g |
Similar foods
- Parsnip stew78 kcal / 100 g
- Turnipsboiled in distilled water, no salt, drained26 kcal / 100 g
- Carrotscooked, boiled, drained, with salt35 kcal / 100 g
- Parsley rootcooked44 kcal / 100 g
- Celeriaccooked, boiled, drained, with salt27 kcal / 100 g
- Salsifycooked, boiled, drained, with salt68 kcal / 100 g
- Parsleyboiled, drained, without oil, unsalted43 kcal / 100 g
- Rutabagacooked, boiled, drained, with salt30 kcal / 100 g
- Celerycooked, boiled, drained, with salt18 kcal / 100 g
- Turnip greenscooked, boiled, drained, with salt20 kcal / 100 g
Questions about Parsnip
How do you roast parsnips so they turn golden rather than soggy?
Cut them into evenly sized batons, toss with a little oil and spread them in a single layer on a hot baking tray. Roast at 200 °C for 25–35 minutes, turning once, until browned and tender.
Do you need to peel parsnips before cooking them?
Scrub young, slim parsnips well; their skin is fine to leave on. Peel large or older ones, as the skin can be tougher, and cut out any woody core if it feels fibrous.
How should you store fresh parsnips?
Keep them unwashed in a cool, dark place or in the fridge’s vegetable drawer, loosely wrapped so they do not dry out. Remove any leafy tops first; they draw moisture from the roots.
What goes well with parsnips, and which dishes use them?
Their earthy sweetness works with potatoes, carrots, onions, apples, thyme and black pepper. Add them to a Sunday roast, mash, or a blended soup with leeks and potatoes.
Can you eat parsnips raw?
Yes. Peel or scrub them, then finely grate or shave them into a salad or slaw; thin pieces are easier to eat than thick chunks.
Can you use carrots instead of parsnips?
Yes, carrots work in soups, stews and roasted vegetable dishes, but they are less earthy and usually sweeter. They also cook faster when cut to the same size, so check them earlier.
How is a parsnip different from a turnip?
Parsnips are usually long, cream-coloured roots with a sweet, earthy flavour; turnips are rounder, often have purple colouring near the top, and taste sharper. Both can be roasted or added to soups and stews.
Source: USDA FoodData Central 170508 · per 100 g · carbohydrate per EU label, fibre excluded
