Vegetable

Whole

Whole parsnip is the uncut market root—top trimmed or not—sold as a single piece for the cook to peel, portion, or roast entire. Intact roots keep best in cool storage; once cut, the surface dries and can brown slightly. Whole presentation suits tray roasts where tapered roots caramelise end-to-end beside potatoes and carrots. Choose firm, straight roots of even size for even cooking; avoid limp or spongy specimens. Leave whole until prep time, then scrub, peel if needed, and cut to match the dish. Very large whole roots may need halving lengthwise so the thick end cooks through with the tip.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRoastedWhole

Traits

IntactVersatileWhole

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 36.5

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 19.6 mg
Salt 0.05 g
Total Carbohydrate 6.91 g
Dietary Fibre 2.61 g
Total Sugars 2.93 g
Complex / starch 2.1 g
Protein 1.91 g
Water 89.3 g

Detailed nutrients

Energy 36.5 kcal
Water 89.3 g
Carbohydrates 6.91 g
- Sugars 2.93 g
- Starch 2.1 g
- Fibre 2.61 g
Protein 1.91 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 67.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.55 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 26.6 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 21.4 µg
Minerals 293 mg
- Major Minerals 292 mg
  - Calcium 21 mg
  - Sodium 19.6 mg
  - Potassium 251 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: 0.55 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 26.6 · vitamin-e: 0.35 · vitamin-k: 21.4 ·

Minerals

Sodium: 19.57 · Potassium: 251 · Calcium: 21 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1800

Whole ingredients remained the default market form before extensive retail fabrication.