Parsnip · Pastinaca sativa
Parsnips, cooked, boiled, drained, without salt
Nutrition facts per 100 g · edible portion
VegetablesDietary labels are inferred automatically from Parsnips, cooked, boiled, drained, without salt's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Very good nutrient density 38/100
How many beneficial nutrients Parsnips, cooked, boiled, drained, without salt delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Parsnips, cooked, boiled, drained, without salt come from — the split across carbs, fat & protein.
90% from carbs
-
Carbs 90%17.0 g per serving
-
Fat 4%0.3 g per serving
-
Protein 7%1.3 g per serving
What Parsnips, cooked, boiled, drained, without salt is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value.
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 17.0 g | |
| Dietary Fiber | 3.6 g | |
| Total Sugars | 4.8 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.3 g | |
| Saturated Fat | 0.1 g | |
| Monounsaturated Fat | 0.1 g | — |
| Polyunsaturated Fat | 0.0 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 3.0 mg | — |
| Omega-6 Fatty Acids | 41.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 3.0 mg | — |
| Palmitic Acid | 30.0 mg | — |
| Stearic Acid | 14.0 mg | — |
| Palmitoleic Acid | 3.0 mg | — |
| Oleic Acid | 102.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 41.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 1.3 g |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 13.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 1.0 mg | |
| Vitamin K | 1.0 mcg | |
| Thiamin (B1) | 0.1 mg | |
| Riboflavin (B2) | 0.1 mg | |
| Niacin (B3) | 0.7 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 58.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.6 mg | |
| Choline | 27.0 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 37.0 mg | |
| Iron | 0.6 mg | |
| Magnesium | 29.0 mg | |
| Phosphorus | 69.0 mg | |
| Potassium | 367.0 mg | |
| Sodium | 10.0 mg | |
| Zinc | 0.3 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.3 mg | |
| Selenium | 1.7 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 1.1 g | — |
About Parsnips, cooked, boiled, drained, without salt
The parsnip (Pastinaca sativa) is a cream-colored root vegetable that looks like a pale carrot, its close relative in the carrot family, but tastes sweeter and earthier, with a warm, almost nutty flavor. A cool-weather crop, it actually grows sweeter after a hard frost, as the cold converts its starches into sugar, and before the potato spread through Europe the parsnip was a key winter staple. Parsnips are a good source of fiber, vitamin C, folate, and potassium.
They shine when roasted until caramelized and golden, especially with a drizzle of honey, and they are also delicious mashed, pureed into silky soups, added to stews, or fried into crisp chips. Their natural sweetness pairs well with both savory herbs and warm baking spices. Choose firm, smooth, small to medium roots, since very large parsnips can develop a tough, woody core worth cutting away. Trim the leafy tops and store parsnips in the refrigerator, where they keep well for several weeks.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Parsnips, cooked, boiled, drained, without salt?
There are 71 calories in 100 g of Parsnips, cooked, boiled, drained, without salt, or about 114 calories in 1 parsnip (9" long) (160 g).
How much protein is in Parsnips, cooked, boiled, drained, without salt?
Parsnips, cooked, boiled, drained, without salt contains 1.3 g of protein per 100 g.
How many carbs are in Parsnips, cooked, boiled, drained, without salt?
Parsnips, cooked, boiled, drained, without salt has 17.0 g of carbohydrates per 100 g.
How much fat is in Parsnips, cooked, boiled, drained, without salt?
Parsnips, cooked, boiled, drained, without salt provides 0.3 g of total fat per 100 g.
What is Parsnips, cooked, boiled, drained, without salt a good source of?
Parsnips, cooked, boiled, drained, without salt is a good source of Copper, Vitamin C, Folate (B9), Dietary Fiber, Manganese and Pantothenic Acid (B5) (per 100 g). Daily Values are based on a 2,000-calorie diet.
Related vegetables
Compare Parsnips, cooked, boiled, drained, without salt with…
- Parsnips, cooked, boiled, drained, without salt vs Spinach, raw
- Parsnips, cooked, boiled, drained, without salt vs Avocados, raw, all commercial varieties
- Parsnips, cooked, boiled, drained, without salt vs Cabbage, raw
- Parsnips, cooked, boiled, drained, without salt vs Oil, olive, salad or cooking
- Parsnips, cooked, boiled, drained, without salt vs Beets, pickled, canned, solids and liquids
- Parsnips, cooked, boiled, drained, without salt vs Carrots, raw