Parsnip (raw)
Sweeter after frost — the cold converts starch to sugar in the ground.
| Energy | Protein | Carbs | Fiber | Fat | |
|---|---|---|---|---|---|
| Per 100 g | 75 kcal | 1.3 g | 19.3 g | 5.3 g | 0.5 g |
| Per 100 kcal | — | 1.7 g | 25.7 g | 7.1 g | 0.7 g |
| One cup · 133 g | 100 kcal | 1.7 g | 25.7 g | 7.1 g | 0.7 g |
Where the calories come from
Also in 100 g
| Total sugars | — |
|---|---|
| Saturated fat | — |
| Sodium | 0 mg · 0% DV |
| Potassium | 493 mg · 10% DV |
| Calcium | 44 mg · 3% DV |
| Iron | 1 mg · 3% DV |
| Magnesium | 22 mg · 5% DV |
| Vitamin C | 11.8 mg · 13% DV |
| Phosphorus | 63 mg · 5% DV |
| Copper | 0.12 mg · 13% DV |
| Potassium : sodium | 1005.3 : 1 · favorable |
zinc rich chart ranking →iron rich chart ranking →high potassium chart ranking →calcium rich chart ranking →magnesium rich chart ranking →high sodium chart ranking →low sodium ranking →high fiber chart ranking →vitamin c rich chart ranking →phosphorus chart ranking →copper rich chart ranking →potassium:sodium ratio ranking →
DV = FDA daily value for adults (21 CFR 101.9). A dash (—) means the USDA entry for this food does not report that nutrient — we leave it blank rather than estimate it. Values synced from USDA FoodData Central., entry 2747659 Fiber sits inside the carbs figure.
2362 gfor 30 g protein
1772 kcalthose grams cost
5.3 gfiber per 100 g
Where it sits in the whole library
Rank within vegetables
Fiber, in context
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