University of Wisconsin Center for Cooperatives
Year in Cooperation: A Cooperative Development Magazine
Published by the Minnesota Association of Cooperatives
Spring 1996 -- Vol. 2 No. 2

A Few Facts About Parsnips and Beets

Parsnips look like oversize albino carrots but are much sweeter than carrots. The high sugar content of parsnips increases if they are allowed to remain in the ground past the first frost. Because of their strong, dominating flavor, use parsnips with discretion in soups and stews.

Parsnips are high in fiber and offer some vitamin A and C, calcium and potassium.

From a dietetic standpoint, the cooked beet contains up to 10% carbohydrates, mostly in the form of sucrose. This is a considerable amount not found in other vegetables. The quantity of protein between 1.5% and 2% varies in relation to the chemical composition of the soil and variety. The high protein content along with its rich color, makes the red beet one of the most valued vegetables.

Material from Glorious Harvest by Francesco Bianchini and Francesco Corbetta, Crescent Books, 1990

This material has been reproduced in electronic format with the permission of Year in Cooperation.

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