Pastinaca, called also as parsnip, is a plant of the Apiaceae family. Its root, white and with a shape similar to that of the carrots, is eaten as a vegetable. The parsnip brings vitamins, group B and C, K and E, folic acid and mineral salts, especially potassium, which helps to control blood pressure, but also calcium, iron, copper, magnesium, zinc, selenium and manganese. In addition to this, this vegetable is rich in fiber, important to prevent constipation and to ensure the proper functioning of the intestine but also able to control cholesterol levels. Pastinaca has antioxidants and other beneficial substances, such as falcarinol, which, according to recent studies performed by the Danish Institute of Agricultural Sciences, would have a protective effect against some types of cancer such as colon cancer. Pastinaca has also diuretic properties, helpful in case of water retention. Pastinaca can be eaten raw in salads, in order to preserve the most of all its properties, or, if the root is too hard, cooked, but in this case we must consider that many vitamins, especially vitamin C, will be lost. Another note concerns the skin, in fact the majority of vitamins and minerals is in its peel and therefore, remove the peel from the pastinaca also means giving up on a lot of health benefits, so it is better, if you cook pastinaca, cook it with peel, otherwise try to only remove a thin layer.
Vitamins and mineral salts, rich in potassium important for blood pressure, high fiber content against constipation and to control cholesterol levels, antioxidant, diuretic and anti-cancer.