Contents
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What is parsnip
This is a vegetable crop from the Umbrella family. You are familiar with its relatives: parsley, carrots, fennel, celery, dill. Other plant names: white root, white carrot, field borscht.
Parsnip has several types: sowing, meadow and ordinary. Our article is devoted to a popular species – sowing parsnip. This root vegetable is similar to carrots. It is boiled, stewed, baked, added to salads, borscht and soups. Stewed white root is a suitable side dish for fish and meat.
As a vegetable and fodder plant, the white root has been known since the XNUMXth century, but it has been massively cultivated since the XNUMXth century. The flowers of the plant are a wonderful honey plant. In the Middle Ages, the popularity of this vegetable in Europe was similar to modern potatoes.
Calorie content and chemical composition of parsnips
- calorie content per 100 gr. – 47 kcal;
- vitamins of group B;
- vit. C, K;
- essential oil;
- carbohydrates (a lot of starch);
- proteins;
- glycosides;
- coumarins;
- pectins;
- alimentary fiber;
- minerals: potassium, calcium, magnesium, iodine.
Parsnip root: medicinal properties
Root vegetables contain coarse dietary fiber (fiber), which helps with constipation. Due to the presence of coarse dietary fiber, parsnips are even difficult to grate.
To compare the availability of fiber:
- First place is white root.
- The second place is celery.
- The third is carrots.
What the miracle root heals:
- improves digestion;
- normalizes high blood pressure;
- strengthens blood vessels;
- has an analgesic, diuretic, expectorant effect;
- softens and separates phlegm when coughing;
- pneumonia, bronchitis (infusion, decoction);
- colic;
- dropsy;
- benefits for diabetics.
“Trick” of the miracle root in the treatment of vitiligo skin disease. Thanks to the furocoumarins in its composition, the skin’s sensitivity to ultraviolet rays increases. This promotes the repigmentation of discolored areas of the skin.
Противопоказания
- photodermatosis;
- hypotension;
- sensitivity of the skin to ultraviolet light (do not use before sunbathing).
How to store parsnips
For storage in the refrigerator, wash the root crop, remove the tops, dry, place in a plastic container. The shelf life is 1 month.
For long-term storage, the root can be frozen (whole) or dried (pre-chopped). The vegetable will keep well in a box of sand (similar to the storage conditions for carrots).
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