-IBIS-1.5.0-
rx
food
parsnip
nutrition
definition
parsnip:
Ayurvedic: Pitta
Chinese:
» qualities: warming
» actions: diaphoretic, dispels Wind and Damp
» uses: Lung Wind-Cold, arthritis (Wind-Cold)
naturopathic:
» qualities: alkaline-forming food
» actions: benefits liver and bowel; diuretic
» uses: gout; tuberculosis; colitis, stomach ulcers (steamed and mashed), neuritis, insomnia
biochemical: high in calcium, phosphorus, magnesium, iron, potassium, fluorine, and vitamin C
» form: boiled parsnip slices
» portion: 0.5 cup
» calories (kcal): 63
» weight (g): 78
» water (%): 78.2
» protein (g): 1
» fat (g): 0.2
» carbohydrates (g): 15.2
» unsaturated fatty acid (g) : 0.2
» saturated fatty acid (g): 0
» calories from fat (%): 2.9
» cholesterol (mg): 0
» dietary fiber (g): 2.1
» vitamin A (RE): 0
» vitamin A (IU): 0
» vitamin B1 (mg): 0.07
» vitamin B2 (mg): 0.04
» vitamin B3 (mg): 0.6
» vitamin B6 (mg): 0.07
» vitamin B12 (mcg): 0
» vitamin C (mg): 10
» vitamin E (IU): 1.5
» folic acid (mcg): 45
» pantothenic acid (mg): 0.46
» sodium (mg): 8
» potassium (mg): 287
» calcium (mg): 29
» phosphorus (mg): 54
» magnesium (mg): 23
» iron (mg): 0.45
» zinc (mg): 0.2
» copper (mg): 0.108
» manganese (mg): 0.229
Agriculture Handbook #8
Airola, p. 292
Jensen, pp. 185-86
Johari, p. 111
footnotes