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TYPEBASE4 INDEX >> VEGETABLE >>


PARSNIPS



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SCIENTIFIC NAME: PASTINACA SATIVA

FRANCAIS: PANAIS




General Description:

Europeans brought the parsnip to the United States in the early 1600s but this creamy-white root has never become an American favorite. The first frost of the year converts the parsnip's starch to sugar and gives it a pleasantly sweet flavor. Fresh parsnips are available year-round with the peak period during fall and winter. Look for small to medium, well-shaped roots; avoid limp, shriveled or spotted parsnips.They can be refrigerated in a plastic bag for up to 2 weeks. Parsnips are suitable for almost any method of cooking including baking, boiling, sauteing and steaming. They're often boiled, then mashed like potatoes. Parsnips contain small amounts of iron and vitamin C.

BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

BLOOD TYPE A

Secretor:
BENEFICIAL: Contains an agglutinin which modifies disease susceptibility.

Non Secretor:
BENEFICIAL: Contains an agglutinin which modifies disease susceptibility.

    BLOOD TYPE B:

    Secretor:
    BENEFICIAL: Contains an agglutinin which modifies disease susceptibility.

    Non Secretor:
    BENEFICIAL: Contains an agglutinin which modifies disease susceptibility.


      BLOOD TYPE AB:

      Secretor:
      BENEFICIAL: Contains an agglutinin which modifies disease susceptibility.

      Non Secretor:
      BENEFICIAL: Contains an agglutinin which modifies disease susceptibility.
      • This food is Cancer SUPERBENEFICIAL for Type AB


      BLOOD TYPE O

      Secretor:
      BENEFICIAL: Contains an agglutinin which modifies disease susceptibility.

      Non Secretor:
      NEUTRAL
      • This food is Cancer SUPERBENEFICIAL for Type O



      LECTIN CHARACTERIZATION:

      • No data on this food.


      RECIPES FEATURING THIS FOOD:
      This ingredient is featured in the following website recipes:

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      SPECIAL NOTE:
      • This food can be a significant source of folate (88.844 mcgs per 1 cup.)
      • This food can be a significant source of potassium (498.75 mgs per 1 cup.)

      GENETIC MODIFICATIONNo data on this food.
      PESTICIDESNo data on this food.
      CONTAMINATIONNo data on this food.
      IRRADIATIONNo data on this food.
      ANTIOXIDANTS This food is considered to be rich in antioxidant flavonoids.
      ALLERGENSNo data on this food.
      GLYCEMIC INDEX This food has a high Glycemic Index.


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