Parsnips...what are those things anyway?

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This winter root vegetable improves heart health, enhances digestion, aid in weight loss, and boost the immune system. Parsnips also enhance vision, promote growth, boost oral and skin health, prevent diabetes and cancer, as well as strengthen brain health.
What are Parsnips?
Parsnips are a root vegetable native to Eurasia and closely related to carrots and parsley. It was often mistaken for carrots in historical records. Parsnips contain high levels of minerals such as calcium, potassium, manganese, magnesium, phosphorous, zinc, and iron. They have an impressive range of vitamins, including folate, thiamin, pantothenic acid, vitamin B6, C, E, and K. They also have high levels of fiber, water, and protein and contain low amounts of carbohydrates, sodium, and calories.

Let us discuss the important health benefits of parsnips in detail:
Parsnips contain a high level of potassium, which acts as a vasodilator (widens the blood vessel) as well as reduces blood pressure and stress on the heart. Parsnips have been praised for their high fiber content, particularly, because they are composed of soluble fiber. This variety is closely associated with reducing cholesterol levels, lowering blood glucose levels. As a low-calorie option with high levels of soluble fiber, parsnips fill you up and prevent the release of ghrelin, which is a “hunger” hormone. The soluble dietary fiber is a key component of our digestive process, facilitating healthy movement of food through the digestive tract. It aids in reducing constipation and preventing other gastrointestinal disorders.


How to buy and store parsnips?
Following are the tips to remember while selecting and storing parsnips:
  • Parsnips season begins after the first frost. That’s when you get fresh parsnip roots.
  • Choose fleshy, fresh, firm, medium-sized and even surfaced roots.
  • Avoid woody, over-matured, long, thin, and tail-like roots as they are off-flavored and have tough fibers, which are hard to digest.
  • Avoid purchasing soft, pitted, shriveled, knobby, or damaged roots.
  • Store parsnips in a plastic bag inside the refrigerator, not the freezer.
  • Before using parsnips wash them, peel them, cut the ends, and then chop them as you desire.
Parsnips can be eaten raw but most of the common culinary applications require the root vegetable to be cooked. While they are often substituted for carrots in recipes, they are slightly sweeter and nuttier in taste, which makes them even more valuable and versatile.
Roasted Carrots and Parsnips is an easy and delicious way to enjoy this veggie!

Fun Benefits:
Reduce Birth Defects- Parsnips are rich in folate (vitamin B9 or folic acid), which is also connected with reducing neural tube birth defects including cleft palate, spina bifida, and brain damage in infants. Additionally, parsnips help mothers of newborns to cope with postpartum depression.

Oral Health- Vitamin C and folate in parsnips boost overall oral health by preventing gingivitis, tongue inflammation, toothache, and bad breath. It maintains healthy connective tissue and gums as well as builds strong teeth.

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