*Parsnip is a root vegetable of the plant Pastinaca sativa.

*It is very similar to carrot in appearance and but has a creamy yellow outer skin and flesh.

*It is mildly sweet but has a stronger flavor than carrot.

*It is fleshy and has a crunchy texture, and can be eaten raw.

*Parsnips can be used much the same as potatoes. It can be used in soups, stews, roasted, etc.

*Buying and storage: Select parsnips that are fresh, healthy-looking and plump without any bruises or soft spots. Store them in the cupboard in a cool dry place away from heat and light, where they will keep well for about a week in the cupboard. These can also be stored in the refrigerator to increase its shelf life.

Is it raw?

Yes, fresh parsnips are raw.

Health Benefits

1. Parsnips provide moderate amount of calories, proteins, carbohydrates, with absolutely no saturated fats and cholesterol.

2. Good source of dietary fiber. Contrary to the popular notion, beans have more fiber than most fruits and vegetables. It is a good source of both soluble and insoluble dietary fiber.

3. Good source of manganese. It functions as a cofactor in various metabolic reactions involved in the efficient production of energy and enhancing the activity of antioxidant enzymes.

4. Moderate amount of copper. It reduces the risk of inflammatory diseases like rheumatoid arthritis, and enhances the activity of enzymes that are needed to maintain the elasticity of blood vessels, ligaments and joints.

5. Moderate amount of magnesium. It relaxes the skeletal muscles and nerves, and helps in reducing the tension, stress and body aches.

6. Very good source of Vitamin C, a natural water soluble antioxidant. It enhances the body's immune system, increases the elasticity of skin and blood vessels, and prevents bruising of the skin.

7. Very good source of Vitamin K. It plays a very important role in depositing calcium in the bones, thus increasing the bone mineral density and also reducing the risk of osteoporosis in elderly women.

8. Good source of folic acid, which is essential for a healthy heart. It prevents the accumulation of homocysteine, an intermediary metabolite of protein metabolism, which promotes atherosclerosis by reducing the integrity of blood vessel walls and by interfering with the formation of collagen.