Vegetable

Tuber

Parsnip “tuber” here means the market root itself—the swollen taproot that is the entire edible crop. It is starchy yet sweeter than most potatoes, with a firm raw bite that softens to a silky mash or roast wedge. Size ranges from slender early roots to thick winter specimens; very large roots may need the central core removed if it has gone woody. Roast whole or halved for caramelised sweetness, boil and mash with butter, or cube into stews and soups where the flavour rounds out meat stocks. Peel if the skin is rough or bitter; young thin-skinned roots can be scrubbed and cooked unpeeled. Dry the surface before high-heat roasting so edges brown rather than steam.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Peeled Tuber

Whole Tuber

Characteristics

Preparations

BoiledFriedMashedRoasted

Traits

HeartyStapleStarchy

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 42.5

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 20.2 mg
Salt 0.05 g
Total Carbohydrate 7.39 g
Dietary Fibre 2.91 g
Total Sugars 2.38 g
Complex / starch 3.67 g
Protein 2.02 g
Water 81.5 g

Detailed nutrients

Energy 42.5 kcal
Water 81.5 g
Carbohydrates 7.39 g
- Sugars 2.38 g
- Starch 3.67 g
- Fibre 2.91 g
Protein 2.02 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 80.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.69 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 33.3 µg
- Vitamin C 2 mg
- Vitamin E 0.44 mg
- Vitamin K 27.1 µg
Minerals 290 mg
- Major Minerals 288 mg
  - Calcium 44 mg
  - Sodium 20.2 mg
  - Potassium 224 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.69 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 33.3 · vitamin-e: 0.44 · vitamin-k: 27.1 ·

Minerals

Sodium: 20.18 · Potassium: 224 · Calcium: 44 · Iron: 1.5 ·

Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.

History

1700

Tubers became global staples after Columbian exchange and local domestication.