Parsnips are the cream-colored root of the Pastinaca sativa plant. Parsnips can be eaten raw but are typically cooked. Parsnips resemble carrots but are sweeter.

Health considerations

Parsnips are on average 18% carbohydrate, 5% sugar and 5% fiber, less than 1% fat, and 1% protein. They are a source of B vitamins, vitamins C, E, and K, potassium, manganese, and other vitamins and minerals. Parsnips contain high levels of the compound falcarinol which may have protective effects against cancer.

Keep in mind

The sap of parsnip leaves may cause chemical burns, though reports from home gardeners are rare.

May be found in

Soups, stews, fresh


Minnesota Department of Natural Resources
The Poison Garden Website

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