Parsnips/Siqaqal Misri (ثقاقل مصری) also known as Pastinaca Sativa, contain a wide variety of vitamins, minerals and nutrients, including dietary fiber, folate, potassium and vitamin C. Parsnips are sweet, succulent underground taproots, belong to the same plant family as celery, parsley and carrots. Parsnips resemble carrots in taste and texture and are primarily eaten cooked, though they can be shredded thin and eaten raw.
The majority of a parsnip’s fiber is soluble fiber. A high intake of soluble fiber is linked to a decreased risk of diabetes and high blood cholesterol.
It improves bone health and immune system.
Diets that include plenty of high-fiber foods like parsnips may also help prevent,
- Heart disease
- Stroke and diverticulitis.
- Risk of birth defects
Parsnip plant and its parts may cause hypersensitivity reactions like contact dermatitis and oral allergy syndrome (OAS) when handled in some sensitive individuals. The reaction symptoms may include rash and skin lesions. Some of the common OAS symptoms may include itching or burning sensation in the lips, mouth, and throat. In severe cases swelling of the lips, tongue, and redness in eyes, and breathing difficulty may be observed. Individuals with known history of allergy to birch category pollen agents like walnuts, fig, carrots, parsley, etc., may develop cross-sensitivity to parsnip and should be avoided.
When used on the skin, parsnip can cause the skin to become extra sensitive to the sun.