Parsnip : health benefits and virtues

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  1. Parsnip with multiple benefits
  2. The short history of a plant root
  3. Etymology and characteristics
  4. The nutritional intake of parsnips
  5. Parsnip benefits
  6. The Intelligence Council
  7. You may be interested:

Parsnip with multiple benefits

Belonging to the Apiaceae family, the parsnip is an ancient ivory-white tuber, whose shape resembles that of a carrot.

The parsnip, an herbaceous plant, appreciates both the sun and the very humid, drained and heavy limestone soils of the Atlantic regions.

Parsnip benefits

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Grown as a vegetable, this plant is known for its undeniable nutritional values and benefits.

Garden: everything you need to know about growing parsnips

The short history of a plant root

Originally from Europe, parsnips were a staple food in the Middle Ages. Cultivated in North Africa and in the monasteries, this vegetable root is often confused with the carrot.

The Italians, and later the Greeks, used it for culinary and medicinal purposes, before it became acclimated in North America in the 17th century. It was quickly replaced in France and England as soon as the potato appeared.

Although it is appreciated in gastronomy (particularly in North Africa, Portugal and Great Britain), this "healthy" vegetable does not seem to be widely consumed.

  • To read : our articles dedicated to parsnips

Etymology and characteristics

The word parsnip derives from the Walloon "panâh" and from the Latin "panacem" meaning "remedy", because of the virtues attributed to it.

Its slightly sweet taste is a compromise between celery and carrot.

Parsnips can grow in the mountains up to 1,600 meters above sea level.

It is characterized by small yellow flowers, which are born in wrinkled and hollow stems; large hairy leaves (0.50 cm to 1 m high), and has fine branches. It measures between 5 and 8 cm in diameter and 15 and 30 cm.

It exists in several varieties, including: Guernsey medium long, round and long.

Its flowering takes place in July-August, and its harvest takes place between August and November.

The nutritional intake of parsnips

Whether cooked in stews, parsnip velouté or stews, grated in salads, raw or au gratin, parsnips provide a healthy and balanced diet.

Real source of folic acids, dietary fiber, vitamins (B1, B5, B6, B9, E, C, K1) and minerals (potassium, calcium, manganese, zinc, magnesium) and trace elements (selenium, phosphorus).

Parsnip is also recommended for its protein, carbohydrate and fat intake.

Parsnip benefits

As an alkaline food, parsnip not only prevents the appearance of certain diseases, but also helps to tone, strengthen and stimulate the body.

An excellent ally for good health, parsnips are low in calories but high in fiber.

A true appetite suppressant, it is very popular for weight loss diets.

Its high content of apigenin, flavonoids and polyacetylenes, as well as its antioxidant properties, are beneficial for cancer prevention.

It plays an essential role in the activation of muscle cells and neurons.

Thanks to the potassium it contains, it helps fight cardiovascular and intestinal diseases and reduce blood pressure.

Its laxative effect, thanks to the insoluble fibers it contains, promotes intestinal transit, prevents constipation and the risk of colorectal cancer.

Rich in folic acid, parsnips play a major role in the constitution of the genetic heritage.

While recommended to combat fatigue during pregnancy, it is especially recommended to promote brain activity and the immune system.

The Intelligence Council

In case of insomnia or loss of appetite, some naturopaths recommend the infusion of parsnip stems, leaves and flowers.

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