Baby Parsnip

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Storage Guidelines

Commercial storage guidance for fresh parsnip roots. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.

Even low levels of ethylene in cold storage make parsnips bitter, and bruising and abrasion cause surface browning that worsens with storage time. Highest freezing point: -0.9°C. Source: USDA Agriculture Handbook 66 (rev. 2016).

Nutritional Information

Parsnips, raw; USDA SR Legacy, FDC 170417, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 75 kcal; Protein: 1.2 g; Fat: 0.3 g; Total carbohydrate (by difference): 17.99 g; Dietary fiber: 4.9 g; Vitamin C: 17 mg; Folate: 67 µg; Total sugars: 4.8 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.