Source: EatingWell Magazine, January/February 2017
Tips: For the best texture, pick firm, small to medium parsnips; trim and peel before cooking. Large parsnips have a fibrous, woody core. Trim, peel and quarter them lengthwise, then cut out the core before cooking.
Serving Size: 3/4 cup each
174 calories; protein 2g; carbohydrates 27.2g; dietary fiber 7.7g; sugars 7.1g; fat 7.4g; saturated fat 0.6g; vitamin a iu 432IU; vitamin c 24.7mg; folate 98.5mcg; calcium 62.6mg; iron 1.2mg; magnesium 45.2mg; potassium 573mg; sodium 306.2mg.
1 1/2 starch, 1 1/2 fat