Fruits and veggies are at the core of SNAP-Ed. Many SNAP-Ed programs work in Farmers' Markets and promote produce. Nutrition educators do food demonstrations and hand out recipes. SNAP-Ed also partners with others to bring EBT to more markets. This supports local agriculture and makes produce more available in communities. SNAP-Ed nutrition education classes also teach kids and adults how to eat veggies.
On this Page
Find Recipes with Parnsips
Recipes with Parsnips. USDA. MyPlate Kitchen. SNAP Recipes.
Recipes with Parsnips. SNAP-Ed. San Francisco Human Services Agency. EatFresh.
Parsnips Information and Recipes. Tufts University. New Entry Sustainable Farming Project.
Learn About Parnsips
Discover Foods: Root Vegetables. SNAP-Ed. San Francisco Human Services Agency. EatFresh.
Parsnip Video. SNAP-Ed. Penn State Extension. Nutrition Links.
Parsnips: Nutrition. Selection. Storage. Produce for Better Health Foundation.
Extend the Harvest with Hardy Vegetables. University of Missouri Extension.
Teach About Parnsips
Parsnips - Teaching Materials. SNAP-Ed. Oregon State University. Food Hero.
Parsnip - Fact Sheet (PDF, 922KB). SNAP-Ed. South Dakota State University Extension.
Parsnip Handout (PDF, 1.1MB). Montana State University Extension.
Parsnip Tips and Recipes Handout (PDF, 379KB). University of California Cooperative Extension.
Serving Size: parsnips, 1 cup sliced ( 133g)
|Total Fat||0 g|
|Saturated Fat||0 g|
|Trans Fat||0 g|
|Dietary Fiber||7 g|
|Total Sugars||6 g|
|Added Sugars included||0 g|
|Vitamin A||0 mcg RAE|
|Vitamin C||25 mg|
|Vitamin D||0 mcg|
N/A - data is not available
Note: only nutrients that are available will show on this display