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IMPACT OF COOKING ON THE NUTRITIONAL PROFILE OF PARSNIP (PASTINACA SATIVA)
Abstract
Parsnip (Pastinaca sativa) is a vegetable with high nutritional value, which is cultivated mainly for the consumption of its roots, used as a spice in the preparation of dishes, being appreciated for its rich fiber content, as well as for vitamins and bioactive compounds. The paper aims to assess the differences between raw and cooked parsnip, based on its nutritional composition, focusing on the content of amino acids, fatty acids and essential vitamins, as well as on how these components influence health. Parsnip is a source of essential amino acids essential for protein synthesis, cell regeneration, unsaturated fatty acids with a role in sustaining cardiovascular health, rich in vitamins, particularly vitamin C (a powerful antioxidant), and B complex vitamins for protecting energy functions. The vegetable shows high fiber content, which provides a role in digestive health by regulating intestinal transit and preserving microbial balance, low calorie intake, high nutritional density. Due to all these properties the vegetable can be included in various diets, especially for people with metabolic problems and as a functional food. The findings show that while boiling tends to reduce certain heat-sensitive vitamins, it can also help retain or even concentrate others, like folic acid and some fat-soluble vitamins. Remarkably, the process seems to enhance the s
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