Amazing healing properties of Pasternak, which few people know

Parsnip — sweet juicy root vegetable is a close relative of carrots. It belongs to the Apiaceae family which also includes carrots, parsley and celery. All these plants belong to the genus Pastinaca. The scientific name for parsnips is Pastinaca sativa. Parsnip is native to the Mediterranean. It is a biennial plant reaches in the first year of 1-1. 5 meters in height. Crop roots are usually harvested after the first frost. If left to grow, the plant will form umbels of small yellow flowers. And next year will be the seeds.

The roots of parsnips similar to carrots, but they are white or cream in color and sweeter than carrots. Winter frosts are important for the cultivation of parsnips, since they influence a significant part of the starch is converted into sugar, and in this case, the roots become large, solid, and neat shapes. Parsnips are harvested when its roots reach from 15 to 25 centimeters in length. The plant is pulled up from the soil entirely, and carrots. Secretary, health benefits and other qualities a lot of interesting stories based on the resource Nutrotion And You.

Use parsnip for health

The parsnip contains more sugar than carrots, radishes and turnips. It is quite high in calories, its energy value is 75 kilocalories per 100 grams, and in this respect it is comparable with a banana and grapes. But the sweetness and caloric content does not prevent Pasternak to be a rich source of some healthy phytonutrients, vitamins, minerals and fiber.

Pasternak is one of the most excellent sources of digestible and indigestible dietary fiber. 100 grams of parsnip roots contains 4.9 grams of fiber, which is 13% of the recommended daily allowance.

Like carrots and other members of the Umbelliferae, parsnips polyacetylene contains a lot of antioxidants falcarinol, falcarinol, panaxydol and methylformamidine.

The study, conducted by researchers at the University of Newcastle-upon-Tyne, came to the conclusion that these compounds have anti-inflammatory, antifungal and anti-cancer properties and help protect against colon cancer and acute lymphoblastic leukemia.

Fresh roots of parsnip is also rich in vitamin C 17 mg 28% of the daily allowance. Vitamin C is a powerful water soluble antioxidant that is easy to obtain from natural sources. It helps human body maintain healthy connective tissue, teeth and gums. Its antioxidant properties help prevent cancer by eliminating from the body of damaging free radicals.

Also, parsnips are rich in many B-complex vitamins, folic acid, vitamin B6 (pyridoxine), thiamin and Pantothenic acid and also contains vitamins K and E (1.49 milligrams, or 7% of the daily rate of consumption).

It contains useful amounts of minerals such as iron, calcium, copper, potassium, manganese and phosphorus. Potassium is an important component fluids of the cells and organism and helps to control heart rate and blood pressure, eliminating the harmful effects of sodium.

Selecting and storing Pasternak

In Northern Europe the season Pasternak comes after the first frost and lasts until March. Many families grow parsnips from their gardens, like carrots.

Give preference to fresh, firm, fleshy roots of medium size. Avoid long, thin and hostoption roots. Also, avoid stiff overripe Pasternak, as his style is worse. Do not buy and soft, wrinkled carrots and parsnips with pine cones and dents.

Store parsnips in a plastic bag in the refrigerator compartment for vegetables at a temperature from 0 to +5 C. do Not put parsnips in the freezer.


Some sensitive people parsnip can cause hypersensitivity reactions, contact dermatitis and allergic syndrome of the oral cavity. The symptoms of these reactions may include rash and skin damage. The most common signs of allergic syndrome of the oral cavity are itching and burning sensation on the lips, mouth and throat. People who are allergic to walnuts, figs, carrots, parsley and other products that may be sensitive to the Pasternak. In such cases, its use in food should be avoided.

Nutritional value of parsnip

In parentheses are the percentage of the daily allowance. The nutritional value is given per 100 g of fresh raw Pasternak according to information from the Ministry of agriculture of the United States.

General information:
the energy value of 75 kcal (4%);
carbohydrates — 17,99 grams (14%);
protein — 1.20 grams (2%);
fat and 0.30 grams (1%);
cholesterol — 0 milligrams (0%);
fiber, part of the food — 4.9 grams (13%).

folate — 67 micrograms (17%);
nicotinic acid — 0,700 mg (4%);
Pantothenic acid — 0,600 milligrams (12%);
pyridoxine (vitamin B6) and 0.90 milligrams (7%);
Riboflavin (vitamin B2) — 0,050 mg (4%);
thiamine (vitamin B1) — 0,090 mg (7,5%);
vitamin A — 0 international units (IU, IU) — 0%;
vitamin C 17 mg (29%);
vitamin K — 22.5 micrograms (19%).

sodium — 10 milligrams ( potassium — 375 mg (8%).

calcium 36 mg (3,5%);
copper — 0,120 milligrams (13%);
iron — 0.59 mg (7,5%);
magnesium — 29 mg (7%);
Margaret — 0,560 milligrams (24%);
phosphorus — 71 mg (10%);
selenium is 1.8 micrograms (3%);
zinc — 0.59 milligram (5%).

alpha-carotene (α-carotene) — 0 micrograms;
beta-carotene (ß-carotene), which is rich in carrots — 0 micrograms;
beta-cryptoxanthin (ß-cryptoxanthin) — 0 micrograms;
lutein-zeaxanthin 0 micrograms.





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