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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled unsalted parsnips are very healthy. They are naturally low in fat and sodium while providing essential nutrients like Vitamin C, potassium, and folate, which support immune and heart health.
They are rich in soluble fiber, which aids digestion and helps regulate blood sugar levels. Additionally, their high potassium content supports healthy blood pressure, and Vitamin C acts as an antioxidant for skin and immune health.
A 100g serving of boiled unsalted parsnips contains approximately 71 calories and 17.01g of carbohydrates. While higher in carbs than some green vegetables, they are a nutrient-dense source of energy.
Generally, no. With 17.01g of carbs per 100g, parsnips are considered a high-starch vegetable and may be difficult to fit into a strict ketogenic diet compared to lower-carb options like cauliflower.
Yes, boiled unsalted parsnips are naturally gluten-free and vegan. They are a whole plant food and contain no animal products or wheat-based proteins.
Boiled parsnips have a unique sweet and earthy flavor, often described as a cross between a carrot and a potato with a hint of nutty spice. Their texture becomes soft and creamy once boiled.
Peel the parsnips and cut them into uniform chunks. Place them in a pot of boiling water for 10 to 15 minutes until they are fork-tender, then drain them immediately to prevent them from becoming waterlogged.
boiled unsalted parsnip is a versatile ingredient found in cuisines around the world. With 71 calories per 100g and 1.32 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, boiled parsnips are an excellent alternative to potatoes for mashing or adding to stews. They provide a similar texture but with a sweeter flavor and more fiber than traditional white potatoes.
Leftover boiled parsnips can be stored in an airtight container in the fridge for 3 to 5 days. For longer storage, they can be frozen for up to 10 months, though the texture may soften slightly.
Yes, they are an excellent first food for infants starting solids. Their soft texture when boiled makes them easy to mash, and the lack of salt is ideal for a baby's developing kidneys.