March vegetables and their health benefits


by Juliette Amadis Thursday 13 March 2014

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Parsnips are closely related to the carrot family of vegetables. They are grown for their sweet and succulent underground taproots. The Parsnip’s unique flavour comes from the conversion of its starch to sugar which happens after the first frost when the vegetable is still in the ground.

Health benefits

Parsnips contain more sugar than carrots, radishes or turnips and have calories comparable to that of some fruits like bananas and grapes. Yet, its sweet juicy root is rich in several health-benefiting phyto-nutrients, vitamins, minerals and fibre. It is indeed an excellent source of dietary fibre which helps reduce blood cholesterol levels, obesity and constipation. In addition to this, it also contains many anti-oxidants which have anti-inflammatory, anti-fungal and anti-cancer functions. Fresh roots are also rich in vitamin C, many B-complex groups of vitamins and a healthy level of minerals like iron, calcium, copper and potassium.

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