Parsnip, boiled in unsalted water

Parsnip is a root vegetable. The figures here describe parsnip with the ends trimmed and skin peeled, cut into chunks or slices and boiled in unsalted water. It mainly provides carbohydrate, with some fibre and a range of vitamins and minerals. Per 100g, it contains 15g of carbohydrate, 2.6g of fibre, 10mg of vitamin C and 319mg of potassium.

Carbohydrate provides energy, while fibre helps support normal bowel function. Vitamin C helps the body absorb iron from plant foods, and potassium supports normal nerve and muscle function. Parsnip prepared this way contains little salt or saturated fat; adding salt, butter or sauces changes its nutritional content. Full nutritional figures are in the tables below.