Authors:
Laura Rădulescu, Ariana Bianca Velciov, Liana Maria Alda, Alexandru Rinovetz, Corina Iuliana Megyesi, Patricia Tarkanyi, Diana Moigrădean, Viorica Boaca, Despina-Maria Bordean
Volume 31, Issue 1;
Pages: 45-49; 2025
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
Parsnip sativa (parsnip), is a biennial, vegetable plant with nutritional and medicinal properties used mostly for the roots. Described as a sweet and starchy root, it contains health promoting compounds such as carbohydrates, proteins, pectin, cellulose, flavonoids and dietary fibers. It is recommended for the preparation of dishes and as a spice being characterized by high mineral (K, P, Ca, Mg, Na, Fe, Zn, Cu) and vitamins content (A, B1, B2, B9 and C). Parsnip is considered an important vegetable also, due to its medicinal effects and can be part of a strategy to support overall health and immune function of the consumers. The aim of the study is to investigate the mineral composition of parsnip, available on the Romanian market and to identify the implication of consumption for nutrition and health. Compared to other root vegetables, parsnips show high content of minerals which are beneficial to human health. Compared to other root vegetables, the versatile parsnips may not be as widely consumed as some other root vegetables but including a diverse range of vegetables in our diet we ensure a variety of nutrients and flavors.
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