Fruits and veggies are at the core of SNAP-Ed. Many SNAP-Ed programs work in Farmers' Markets and promote produce. Nutrition educators do food demonstrations and hand out recipes. SNAP-Ed also partners with others to bring EBT to more markets. This supports local agriculture and makes produce more available in communities. SNAP-Ed nutrition education classes also teach kids and adults how to eat veggies.
On this Page
Find Recipes with Parnsips
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Recipes with Parsnips. USDA. MyPlate Kitchen. SNAP Recipes.
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Recipes with Parsnips. SNAP-Ed. San Francisco Human Services Agency. EatFresh.
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Parsnips Information and Recipes. Tufts University. New Entry Sustainable Farming Project.
Learn About Parnsips
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Discover Foods: Root Vegetables. SNAP-Ed. San Francisco Human Services Agency. EatFresh.
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Parsnip Video. SNAP-Ed. Penn State Extension. Nutrition Links.
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Parsnips: Nutrition. Selection. Storage. Produce for Better Health Foundation.
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Extend the Harvest with Hardy Vegetables. University of Missouri Extension.
Teach About Parnsips
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Parsnips - Teaching Materials. SNAP-Ed. Oregon State University. Food Hero.
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Parsnip - Fact Sheet (PDF, 922KB). SNAP-Ed. South Dakota State University Extension.
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Parsnip Handout (PDF, 1.1MB). Montana State University Extension.
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Parsnip Tips and Recipes Handout (PDF, 379KB). University of California Cooperative Extension.
Nutrition Information
Serving Size: parsnips, 1 cup sliced ( 133g)
| Nutrient | Amount |
|---|---|
| Total Calories | 100 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Minerals | |
| Calcium | 4 mg |
| Potassium | 11 mg |
| Sodium | 13 mg |
| Iron | 4 mg |
| Vitamins | |
| Vitamin A | 0 mcg RAE |
| Vitamin C | 25 mg |
| Vitamin D | 0 mcg |
|
N/A - data is not available Note: only nutrients that are available will show on this display |
|
