Parsnip root 100 grams

Parsnip root contains a plant compound that is a natural calming brain hormone. Its effect, for example, is much stronger than valerian. Nowadays, parsnips are often found wild in valley and mountain meadows in Central Europe, which is why it is considered its homeland. This vegetable crop is grown all over the world. In ancient times, jams and preserves were made from parsnip roots. And Europeans, before the advent of potatoes, used celery root in their main dishes. Parsnip is a perennial plant of the Apiaceae family. The greenery looks very similar to parsley, but the smell is completely different, not as aromatic. The root, in its shape, resembles a carrot, only white. When grown, greens can withstand frosts down to -5; -7 degrees. Both greens and roots are harvested. Mostly dried or salted, but the root can be stored in a cold place until spring. Contains a lot of carotene, potassium, ascorbic acid, fructose and sucrose, fiber, carbohydrates and essential oils. In food, parsnip root is mainly used as a spice. Cooks add it to various salads and soups; it can also be baked in the oven, boiled or steamed. Parsnips go very well in meat dishes and vegetable side dishes. Finely chopped pieces are boiled for no more than 10 minutes, so as not to turn the root into porridge. Dried roots are ground and added to various mixtures and seasonings. Dried parsnip greens are also used. To improve digestion, it is recommended to take an infusion of parsnip roots. This infusion is also good to use for kidney stones and as a diuretic. The infusion restores strength to seriously ill patients and relieves spasms. Production - Ukraine Harvest - 2021 Nutritional value, g/100g: proteins - 2, fats - 1, carbohydrates - 9 Energy value, kcal/100gram - 47; Ingredients: dried cut parsnip root, size 3*3 mm