Parsnip, roasted in rapeseed oil
13-632
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 158kcal
- Energy (kJ)
- 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
- 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