Parsnips
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 141 kcal | 7% |
| Fat | 4.0 g | 6% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 21.0 g | 8% |
| of which sugars | 12.0 g | 13% |
| Fibre | 6.5 g | — |
| Protein | 1.9 g | 4% |
| Salt | 0.40 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Parsnips (91%), Sunflower Oil, Modified Potato Starch, Rice Flour, Honey (1.0%), Potato Starch, Salt, Dextrin, Dextrose, Raising Agent: Sodium Hydrogen Carbonate, Diphosphates; Thickener: Xanthan Gum; Paprika Extract, Turmeric Extract. RECYCLE WITH BAGS AT
- E100CurcuminColour
- E1400DextrinCarrier · Emulsifier · Stabiliser · Thickener
- E160cPaprika extractColour
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Parsnip”: 0.49 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.