Parsnip, roasted in rapeseed oil

13-632

Nutrition

g

Macronutrients

Energy
158kcal
668kj
Protein
2.4g
Fat
4.5g
Saturated fatty acids
0.37g
Monounsaturated fatty acids
2.54g
Polyunsaturated fatty acids
1.23g
Carbohydrate
28.8g
Total sugars
8.4g
Fibre (AOAC)
5.1g

Minerals

Salt
0.01g
Sodium
6mg
Potassium
626mg
Calcium
67mg
Magnesium
31mg
Phosphorus
108mg
Iron
0.86mg
Copper
0.14mg
Zinc
0.5mg
Chloride
79mg
Manganese
0.53mg
Selenium
Trace
Iodine
7µg

Vitamins

Carotene
59µg
Retinol equivalent
10µg
Vitamin D
0µg
Vitamin E
2.1mg
Vitamin K1
Thiamin
0.12mg
Riboflavin
0.04mg
Niacin
1.2mg
Vitamin B6
0.31mg
Vitamin B12
0µg
Folate
96µg
Vitamin C
20mg

Description

Calculated from boiled. Fat and water analysed, 2017. 11 samples, UK, ends trimmed and peeled. Cut into quarters or halves and coated with 1 tbsp rapeseed oil, roasted for 35-55 minutes

References

PHE, Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre, 2017