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Title: IMPACT OF COOKING ON THE NUTRITIONAL PROFILE OF PARSNIP (PASTINACA SATIVA)

Year

2025

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400

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Title

IMPACT OF COOKING ON THE NUTRITIONAL PROFILE OF PARSNIP (PASTINACA SATIVA)

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Authors

Laura Radulescu; Ariana Bianca Velciov; Corina Iuliana Megyesi; Simion Alda; Despina-Maria Bordean

DOI

10.5593/sgem2025/5.1/s19.019

DOI Issue

10.5593/sgem2025/5.1

ISSN

1314-2704

ISBN

978-619-7603-85-9

Language

English

Volume

Issue

5.1

Editor

• Prof. Dr. hab. oec. Baiba Rivza, LATVIA• Prof. DSc. Ildiko Tulbure, GERMANY• Prof. DSc. Oleksandr Trofymchuk, UKRAINE

Scientific Area

Ecology, Biodiversity, and Environmental Protection

Abstract/ Foreword

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

References (click to open)

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Acknowledgements (click to open)

The publication of the present paper was supported by the University of Life Sciences “King Mihai I” from Timisoara, Romania

Type

conference

Url

https://doi.org/10.5593/sgem2025/5.1/s19.019

Full manuscript

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IMPACT OF COOKING ON THE NUTRITIONAL PROFILE OF PARSNIP (PASTINACA SATIVA)

Proceedings Тitle

Proceedings of 25th International Multidisciplinary Scientific GeoConference SGEM 2025, Volume 25, Issue 5.1

Note

25th International Multidisciplinary Scientific GeoConference SGEM 2025, Volume 25, Issue 5.1, 29 June - 6 July, 2025

Type

Proceedings Paper

Publisher

STEF92 Technology

Series

International Multidisciplinary Scientific GeoConference Surveying Geology and Mining Ecology Management, SGEM

Organization

SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.

Pages

171-178

Date

29 June - 6 July, 2025

Online Source Type

website

Digital Source Type

10461

Keywords

functional food, nutritional profile, diet recommendations, traditional medicine