Vegetable
Whole Tuber
Whole-tuber parsnip is the complete root kept in one piece for roasting, boiling, or display—distinct from batons or mash prep. Cooks use it when even browning of an intact shape matters, or when a recipe counts “one large parsnip” before any cutting. The tapered form means the tip cooks faster than the crown; nestle tips under other vegetables or start cut-side down if halved. Ideal for honey-roast trays, whole-poached roots for pureeing later, or market display. Scrub well; peel only if the skin is tough. Match similar sizes on one tray so everything finishes together.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 21.1 mg
- Salt 0.05 g
- Total Carbohydrate 6.98 g
- Dietary Fibre 2.41 g
- Total Sugars 3.05 g
- Complex / starch 1.97 g
- Protein 1.9 g
- Water 92.9 g
- Energy 34.2 kcal
- Water 92.9 g
- Carbohydrates 6.98 g
- Protein 1.9 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Omega-3 0.02 g
- Vitamins 74.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.63 mg
- Vitamin B5 — Pantothenic Acid 0.31 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 30.2 µg
- Vitamin C 2 mg
- Vitamin E 0.4 mg
- Vitamin K 24.5 µg
- Minerals 279 mg
- Major Minerals 277 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: 0.08 · vitamin-b3-niacin: 0.63 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 30.2 · vitamin-e: 0.4 · vitamin-k: 24.5 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Tubers became global staples after Columbian exchange and local domestication.