2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Parsnip is rich in vitamins, minerals and many nutrients, of which dietary fiber, folic acid, potassium and vitamin C are present.
According to the Harvard School of Public Health, the benefits of parsnips are many and varied, especially with regular consumption. It belongs to the family of celery, parsley and carrots. It is native to Europe and Asia and brought to America in the 17th century.
Thanks to the fiber contained in parsnips, the risk of developing diabetes is reduced, as well as the levels of bad LDL cholesterol are reduced. In addition, regular consumption protects against cardiovascular disease, malignancies, hemorrhoids, obesity, stroke and more.
Folic acid, in turn, has a positive effect on energy metabolism, nervous system health, and takes an active part in the synthesis of DNA, RNA and erythrocytes (red blood cells).
Adequate intake of Vitamin B9 also reduces the risk of depression, heart and malignancies, as well as prevents damage to vision and hearing as a result of age. Folic acid is especially important during pregnancy, reducing the appearance of birth defects in the fetus.
Potassium in parsnips is essential for skeletal, heart and smooth muscle function, as well as bone maintenance. Frequent consumption of products rich in potassium reduces the risk of stroke and high blood pressure.
Ascorbic acid, in turn, is extremely beneficial for bones and teeth, skin, blood vessels and the immune system.
Because Vitamin C is an antioxidant, it can inhibit (suppress) free radicals, so harmful to the body, thereby preventing the development of osteoarthritis, hypertension and cardiovascular disease.
Parsnips can be cooked, baked or eaten raw. It tastes a bit like a carrot, given that they are from the same family.
Parsnips can be garnished with other vegetables, even sweet potatoes. It can be added to salads, made into porridge, used as a substitute for mashed potatoes and others.
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