Parsnips

Parsnips

Prevent colon cancer, Lower the risk of heart disease, Stabilize blood sugar levels, Decrease the risk of stoke

Parsnips are strong-testing, oddly sweet vegetables that don’t usually win any awards for Best-Looking Vegetable in Show. They look like carrots that have seen a ghost.

But despite parsnips’ strong flavor and pale appearance, their nutritional profile is quite attractive. A member of the parsley family, parsnips are good sources of folate, fiber, and phenolic acids, which have been shown in studies to help block cancer.

Dietary fiber is on the top of all healing substances and parsnips are an excellent source. A little more than half of the fiber in parsnips is the soluble kind, which means that it becomes gel-like in the digestive system. This helps block the intestine from absorbing fats and cholesterol from foods. At the same time, it dilutes bile acids in the intestine, which can prevent them from causing cancer.

Soluble fiber has shown impressive ability to relieve or prevent many other conditions as well. Researchers have found that getting enough of soluble fiber in the diet can prevent many intestinal conditions and also can curb the blood sugar swings that occur with diabetes.

Some nutrition experts say that too little folate is our number one nutritional deficiency, particularly among younger folks, who often eat large amounts of fast food that largely devoid of vitamins. Parsnips are a good source of folate, with 1 cup containing 91 milligrams, 23% of DV.

Getting enough folate has been shown to prevent certain birth defects. It’s also strongly suspected of reducing the risk of stroke. Folate decreases blood levels of homocysteine, a chemical that may jam the arteries and stop blood flow.

Obviously, unless you truly have a passion for parsnips, it’s unlikely that you’ll ever eat three or more servings a day. But eating jus a half-cup will provide not only fiber and folate but also 280 milligrams of potassium, this will go a long way toward keeping your arteries clear.

Along with carrots and celery, parsnips are members of the umbelliferae family. Foods in this family contain a number of natural compounds called phytonutrients, which have been shown in many studies to block the spread of cancer cells. Chief among these compounds called phenolic acids. What phenolic acids do is attach themselves to potential cancer-causing agents in the body, creating bigger molecule – so big that the body can’t absorb it.

Research has shown that members of umbelliferae family can also fight cancer by inhibiting tumor growth.

Before storing parsnips in the refrigerator, snip the greens from the top, otherwise, the greens will draw moisture and nutrients from the root itself.

Some of the nutrients in parsnips are water-soluble and are quickly lost during cooking. Its better to cook them unpeeled. Once they tender, let them cook, then scrape or peel the skin away.