Vegetable

Skin

Parsnip skin is the thin outer peel of the root. On young, well-scrubbed roots it is tender enough to leave on for roasting; on older or mud-scored roots it can taste earthy or slightly bitter and is usually peeled. Unlike animal crackling, it does not form a true rind—but peeled strips can be roasted or fried into crisp vegetable “chips” for garnish if dried thoroughly first. Save clean peels for vegetable stock where a sweet, rooty note is welcome, or compost them if heavily soiled. When peeling for fine dining purees, remove only a thin layer so yield stays high. Scrub firmly before any whole-roast preparation so grit does not cling in the crevices.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CracklingFreshFriedRoasted

Traits

CollagenCrispableProtective

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 40.1

Amount per 100 g

Total Fat 0.83 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 19.9 mg
Salt 0.05 g
Total Carbohydrate 6.69 g
Dietary Fibre 2.54 g
Total Sugars 2.88 g
Complex / starch 1.88 g
Protein 1.46 g
Water 85.2 g

Detailed nutrients

Energy 40.1 kcal
Water 85.2 g
Carbohydrates 6.69 g
- Sugars 2.88 g
- Starch 1.88 g
- Fibre 2.54 g
Protein 1.46 g
Fat 0.83 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 81.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.7 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 33.9 µg
- Vitamin C 2 mg
- Vitamin E 0.44 mg
- Vitamin K 27.5 µg
Minerals 267 mg
- Major Minerals 266 mg
  - Calcium 33 mg
  - Sodium 19.9 mg
  - Potassium 213 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.7 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 33.9 · vitamin-e: 0.44 · vitamin-k: 27.5 ·

Minerals

Sodium: 19.87 · Potassium: 213 · Calcium: 33 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

1800

Skins were valued for crackling, gelatin, and protective cookery across cuisines.