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Index fruits & légumes


Servings and nutritional value

250 ml (1 cup) cooked parsnips = 2 vegetable servings

Nutrients % Daily requirement*
Energy: 120 calories  
Fibre: 5 g 21 %
Vitamin C: 21.4 mg 35 %
Folic acid: 96 μg 45 %
Manganese: 0.485 mg 25 %

Did you know?

  • Manganese is a metallic element which plays a role in the body’s use of carbohydrates and lipids (fats), and prevents damage caused by free radicals.

Chef's tip

  • Parsnips can be used in place of carrots, and their sweetish flavour makes a tasty addition to potage soups and stews. Parsnips should be cooked immediately after peeling, as they darken rapidly when exposed to air.

* Based on Dietary Reference Intakes (DRIs)
Source: Health Canada – Canadian Nutrient File (CNF)

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