|
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
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.
Beets
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.
Return to UWCC Homepage