Parsnipsraw
USDA has newer measurements for this food. See Parsnips, raw in Foundation Foods. This older SR Legacy record is kept for reference.
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Nutrition Facts
Serving size1 cup slices (133 g)
Amount per serving
Calories
% Daily Value*
Total Fat 0.4 g1%
Saturated Fat 0.07 g0%
Trans Fat 0 g
Cholesterol 0 mg0%
Sodium 13 mg1%
Total Carbohydrate 24 g9%
Dietary Fiber 6.5 g23%
Total Sugars 6.4 g
Protein 1.6 g
Vitamin D 0 mcg0%
Calcium 48 mg4%
Iron 0.78 mg4%
Potassium 499 mg11%
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. “—” = no data.
All nutrients
Per 1 cup slices (133 g).
| Nutrient | Amount | % DV | Per 100 g | |
|---|---|---|---|---|
| Calories & macronutrients | ||||
| Calories | 100 kcal | 75 kcal | ||
| Protein | 1.6 g | 3% | 1.2 g | |
| Carbohydrate | 24 g | 9% | 18 g | |
| Fiber | 6.5 g | 23% | 4.9 g | |
| Total sugars | 6.4 g | 4.8 g | ||
| Total fat | 0.4 g | 1% | 0.3 g | |
| Saturated fat | 0.07 g | 0% | 0.05 g | |
| Monounsaturated fat | 0.15 g | 0.11 g | ||
| Polyunsaturated fat | 0.06 g | 0.05 g | ||
| Trans fat | 0 g | 0 g | ||
| Cholesterol | 0 mg | 0% | 0 mg | |
| Vitamins | ||||
| Vitamin A (RAE) | 0 mcg | 0% | 0 mcg | |
| Vitamin C | 23 mg | 25% | 17 mg | |
| Vitamin D | 0 mcg | 0% | 0 mcg | |
| Vitamin E | 2 mg | 13% | 1.5 mg | |
| Vitamin K | 30 mcg | 25% | 23 mcg | |
| Thiamin (B1) | 0.12 mg | 10% | 0.09 mg | |
| Riboflavin (B2) | 0.07 mg | 5% | 0.05 mg | |
| Niacin (B3) | 0.93 mg | 6% | 0.7 mg | |
| Vitamin B6 | 0.12 mg | 7% | 0.09 mg | |
| Folate (DFE) | 89 mcg | 22% | 67 mcg | |
| Vitamin B12 | 0 mcg | 0% | 0 mcg | |
| Pantothenic acid (B5) | 0.8 mg | 16% | 0.6 mg | |
| Choline | — | — | — | |
| Minerals | ||||
| Calcium | 48 mg | 4% | 36 mg | |
| Iron | 0.78 mg | 4% | 0.59 mg | |
| Magnesium | 39 mg | 9% | 29 mg | |
| Phosphorus | 94 mg | 8% | 71 mg | |
| Potassium | 499 mg | 11% | 375 mg | |
| Sodium | 13 mg | 1% | 10 mg | |
| Zinc | 0.78 mg | 7% | 0.59 mg | |
| Copper | 0.16 mg | 18% | 0.12 mg | |
| Manganese | 0.74 mg | 32% | 0.56 mg | |
| Selenium | 2.4 mcg | 4% | 1.8 mcg | |
| Other | ||||
| Omega-3 ALA | 0 g | 0% | 0 g | |
| Omega-3 EPA | — | — | — | |
| Omega-3 DHA | — | — | — | |
| Water | 106 g | 80 g | ||
| Alcohol | — | — | — | |
| Caffeine | 0 mg | 0 mg | ||
% DV = share of the FDA Daily Value for adults (a 2,000-calorie reference diet; adequate intake where no Daily Value exists). “—” means USDA has no measurement for this nutrient, which is not the same as zero.
Contaminants
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Other forms of parsnips
Nutritionally similar foods
- Cornsweet, yellow and white kernels, fresh, raw62 kcal per 1 standard serving
- Squashwinter, acorn, raw36 kcal per 1 standard servingRich in Folate
- Hyacinth-beansimmature seeds, raw37 kcal per 1 cupRich in Folate
- Yardlong beanraw6 kcal per 1 pod
- Onionsred, raw87 kcal per 1 Onion, EdibleRich in Vitamin C
- Snap beansgreen, raw29 kcal per 1 standard servingRich in Vitamin K
Where this data comes from
USDA’s long-standing Standard Reference database (final release April 2018).
- Dataset
- USDA FoodData Central, SR Legacy
- Published
- April 1, 2019
- Release used
- FoodData Central SR Legacy 2018-04
- Same food elsewhere
- USDA Foundation
Values are per 100 g of edible portion, scaled to the serving you choose. USDA data is public domain. For general information, not medical advice.