Parsnip: properties, health benefits, uses and contraindications

Parsnip, whose scientific name is to Parsnip Sativa, is a vegetable grown mainly in the Mediterranean area (Italy, Tunisia, Greece, Turkey and Romania). Its plant belongs to the Umbelliferae family, it is composed of toothed leaves shaped and engraved, while its stem is herbaceous and is born in the land with roots rather fleshy. His appearance, at first glance, resembles that of a carrot but its taste is much more similar to that of the potato. The taste of the parsnip is as sour and intense than the tuber just mentioned. Typically from the point of view of vegetation, the parsnip is related to parsley and carrots, not surprisingly it often is called "white carrot." However, in the parsnip is not present the beta carotene content in carrot instead, which gives the classic orange color. Since ancient times, until the discovery of cane sugar in the nineteenth century AD, this vegetable was used as a sweetener.

The properties of parsnip

Parsnip contains many active ingredients that make this vegetable one of the richest in beneficial properties. Specifically, the parsnip is rich in fiber, potassium, vitamin C and vitamin K.

Percent grams of parsnips, the body takes only 75 k cal. Among these there are 5 grams of fiber, 1.5 grams of protein and only 0.5 grams of fat. Like other types of tuber, parsnip contains a lot of vitamin C, which is useful especially in winter, where the diseases were not slow in coming. In the root of the parsnip are many types of water-soluble vitamins, although much of the vitamin C and ascorbic acid, is produced during cooking. Because much of the minerals and vitamins found in the skin, it is advisable to cook the vegetable without deleting it, but only thoroughly washing it. Thanks to the presence of potassium, finally, the parsnip is recommended for those suffering from heart problems and for athletes who need a special diet.
What are the benefits of parsnips for our health?

Why does so well eat the parsnip? Starting from seeds of the parsnips, they contain a great essential oil that deflates the body and stimulates the production of bile, its root, however, contains minerals and vitamins B and C which favor cellular activity and the generic of 'entire human body. Let's find out, in order, what are the specific beneficial properties of parsnip:

•     Fighting colon cancer: due to the presence within it of the active ingredient of falcarinol, parsnip helps in fighting cancer that attacks the colon. The falcarinol, however, when taken in large doses is lethal but according to recent Danish studies, the substance in very small quantities has protective effects against this type of cancer.

•     Powerful antioxidant: parsnip contains, as mentioned before, the B vitamins and vitamin C. They, along with folic acid, are potent antioxidants that promote the restoration-cell and protect the body from free radicals and dell ' cellular aging in general.

•     Regulator of water retention: the potassium content within the tuber counteracts the effects of sodium and fights the negative effects of water retention, responsible in turn to the presence of numerous disorders, such as cellulite.

•     anti-inflammatory action: thanks to the presence of the group of vitamins B and C, counteracts the supervening of fever and colds.

•     Stimulates the digestive action: thanks to fibers containing parsnips, its consumption protects the intestines from the attack of many diseases, and also stimulates the digestive processes.

Parsnip: the multiple uses in pharmacy, homeopathy and food

The parsnip is a tuber that can really be used in its entirety. Starting from the use of pharmacological and homeopathic type, roots and seeds are known for centuries for their beneficial properties to health.

In the kitchen, it is generally used the root of parsnip but the same leaves can be used to refresh a nice salad. The root may also be served after cooking in the oven. It, thinly sliced, it should be covered salt and orange powder, and baked in the oven with the door slightly opened. In this way, the parsnip almost assumes the consistency of the classic potato chips. In addition, the root of parsnip can also be boiled, sauteed or steamed. The simplest version to bring them to the table plan to parboil the parsnips, soak them in cold water to peel them more easily and season with olive oil, butter and vinegar.

The contraindications to Parsnip

Despite being rich in beneficial effects for our health, it is good to take more and parsnips with great caution. This precious tuber, in fact, not always brings positive effects to our well-being and to our health. Parsnip has some contraindications and it was found that in some people generates several side effects. The root of parsnips, in fact, can cause dermatitis and allergies just because of falcarinol to which a large proportion of the population is allergic.

Another element in the parsnips and photosensitive type, is the furanocoumarins. It, upon contact with the skin, often produces a form of burning chemical that resembles the one that is created when we come in contact with poison ivy. Among the symptoms reported, there are redness, burning and leakage of painful blisters. The researchers found that the affected areas can remain free of melanin even for twenty-four / thirty months. The chances of similar reactions to contact with the parsnip, the increase for those who collects during the sunny days or when organizes the cleaning of the excess leaves. However, in such case, the symptoms are far lighter and more containable.