Parsnip Nutrition Benefits and Facts

Nutritional summary

Parsnips are a notable source of potassium and dietary fibre, providing approximately 4.7 grams of fibre per 100-gram serving, which supports digestive health and helps meet institutional nutrient targets .
The glycemic index (GI) of parsnips—a measure of how quickly a food raises blood sugar—varies significantly based on preparation, with boiled parsnips ranging from a low-to-moderate GI of 52 to a high GI of 97 .
Parsnips are classified as a low-FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) vegetable, making them a suitable option for individuals managing irritable bowel syndrome (IBS) who need to limit certain fermentable carbohydrates .
While institutional guidelines often group parsnips with other "white vegetables," early research suggests they may offer higher satiety (the feeling of fullness) and functional benefits similar to other nutrient-dense root vegetables .

Interesting fact

Before the arrival of the potato from the Americas, parsnips were a primary source of starch in Europe and were even used as a sweetener due to their high sugar content.

Standout nutrients

SUPER

SOURCE

Potassium

SUPER

SOURCE

Folate

GREAT

SOURCE

Dietary fibre

SOURCE

Molybdenum

kcal per 100g

Protein1.54g

Fat0.68g

Carbs7.11g

Fiber4.43g

Sugar4.53g

Fat breakdown

Polyunsat0.27g

Monounsat0.18g

Saturated0.13g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeLow FodmapPaleo

Sustainability

Lighter footprint

Root vegetables generally have low greenhouse gas emissions and high caloric yields per hectare.

Confidencehigh

Storage

Refrigerate

2–4 weeks

Store in a breathable bag in the vegetable crisper drawer.

Cool Dark Place

1–2 weeks

Flavour

Data & Sources

Harmonized from 4 validated sources

French Food Database

3 contributing source foods

Phenol-Explorer

1 contributing source food

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

Claim citations

White Vegetables: Glycemia and Satiety - PMC

[2]pmc.ncbi.nlm.nih.gov

White Vegetables: A Forgotten Source of Nutrients: Purdue Roundtable Executive Summary - PMC

[3]pmc.ncbi.nlm.nih.gov

Benefits of dietary fibre for children in health and disease - PMC

[5]pmc.ncbi.nlm.nih.gov

Diet in irritable bowel syndrome: What to recommend, not what to forbid to patients! - PMC

[6]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

100.0

Version

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