Parsnip

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Caloric intake
-
mg Potassium
Cooked product (stewed)
seasonality of the product
J
F
M
A
M
J
J
A
S
O
N
D

Description

    • Parsnip (Pastinaca sativa L.) belongs to the Apiaceae family.
    • He is originally from Europe (Rubatzky, 1997).
    • Parsnip is a biennial plant with a fleshy taproot (Péron, 2006)
    • The root is eaten raw or cooked.

    PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS

    • Parsnips are creamy white in color and can come in many shapes :
      • top-shaped, up to 15 cm in diameter (early variety – round parsnip),
      • conical shaped, ranging from 20 to 40 cm in length (half-long and long parsnip) (Péron, 2006).
    • Parsnip has a strong odor (Péron, 2006) and a sweet taste (Philipps&Rix, 1994).
  • National Agency for Food, Environmental and Occupational Health Safety. Ciqual 2020 nutritional composition table. Accessed on 05/10/2020 from the Ciqual website https://ciqual.anses.fr/
  • Neveu V, Perez-Jiménez J, Vos F, Crespy V, du Chaffaut L, Mennen L, Knox C, Eisner R, Cruz J, Wishart D, Scalbert A. (2010) Phenol-Explorer: an online comprehensive database on polyphenol contents in foods. Database, doi: 10.1093/database/bap024. Full text (free access)
  • Péron, J-Y (2006). 2nd edition vegetable productions. Paris: Lavoisier
  • Philipps R & Rix M. (1994). Vegetables. Paris: The Rustic House
  • Regulation (EC) N ° 1924/2006 of the European Parliament and of the Council of 20 December 2006 concerning nutritional and health claims made on foodstuffs.
  • Commission Regulation (EU) N ° 432/2012 of 16 May 2012 establishing a list of authorized health claims relating to foodstuffs, other than those referring to the reduction of the risk of disease as well as to the development and child health.
  • Regulation (EU) n ° 1169/2011 of the European Parliament and of the Council of 25 October 2011 on information to consumers on foodstuffs, amending Regulations (EC) n ° 1924/2006 and (EC) n ° 1925/2006 of the European Parliament and of the Council and repealing Commission Directive 87/250 / EEC, Council Directive 90/496 / EEC, Commission Directive 1999/10 / EC, Directive 200/13 / EC of the European Parliament and of the Council, Commission Directives 2002/67 / EC and 2008/5 / EC and Commission Regulation (EC) No 608/2004.
  • Rubatzky, V.E. & Yamaguchi, M., 1997. World vegetables: principles, production and nutritive values. 2nd Edition. Chapman & Hall, New York, United States. 843 pp.
Composition and analysis