Vegetable

Peeled Tuber

Peeled-tuber parsnip is the whole or large root with the outer skin removed, ready for clean purees, pale roast wedges, or precise dicing. Peeling removes earthy notes and any green shoulders that can taste harsh; the ivory flesh then browns and purees more evenly. Work quickly or hold briefly in water so the surface does not dry. Use when appearance of a white mash or refined soup matters, or when skin is thick and blemished. After peeling, trim any woody core, then roast, boil, or fry as for unpeeled roots. Yield drops slightly versus scrubbed whole roots, so buy a little extra for the same finished volume.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BoiledFriedMashedRoasted

Traits

HeartyPeeled TuberPortionStapleStarchy

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 28.2

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 0.16 g
Cholesterol 0 mg
Sodium 20.6 mg
Salt 0.05 g
Total Carbohydrate 6.93 g
Dietary Fibre 4.76 g
Total Sugars 3.02 g
Complex / starch 2 g
Protein 2 g
Water 78.1 g

Detailed nutrients

Energy 28.2 kcal
Water 78.1 g
Carbohydrates 6.93 g
- Sugars 3.02 g
- Starch 2 g
- Fibre 4.76 g
Protein 2 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
  - Omega-3 0.02 g
Vitamins 66.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.54 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 25.9 µg
- Vitamin C 2 mg
- Vitamin E 0.34 mg
- Vitamin K 20.9 µg
Minerals 340 mg
- Major Minerals 339 mg
  - Calcium 44 mg
  - Sodium 20.6 mg
  - Potassium 274 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.54 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 25.9 · vitamin-e: 0.34 · vitamin-k: 20.9 ·

Minerals

Sodium: 20.59 · Potassium: 274 · Calcium: 44 · Iron: 1.5 ·

Peel and rind are fibre-rich outer tissues with concentrated pigments.

History

1700

Tubers became global staples after Columbian exchange and local domestication.