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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. Parsni...

This study aims to determine the total concentrations of certain essential microelements: Fe, Mn, Zn and Cu from three types of honey: lime (Tilia europea), acacia (Robinia pseudoacacia) and polyflower honey, taken from domestic producers in unpolluted hill areas of the county of Caras-Severin (Romania). The total concentrations of microelements, determined by flame atomic absorption spectroscopy (FAAS) - after calcination and ash extraction with nitric acid, shows that the analyzed honey types contain important q...