Turnip vs Parsnip: Difference and Comparison

Few vegetables are not used frequently, and due to that, not many are aware of them, especially the white root vegetables. Turnip and Parsnip are both white root vegetables and not many people know their differences or more information about them.

The reason could be that it is not used for cooking more commonly; in Indian cooking also, not many people prefer eating these.

Key Takeaways

1. Turnips are white or purple, while parsnips are cream-colored.
2. Turnips have a sharper flavor and are firmer than parsnips.
3. Turnips are used in stews and soups, while parsnips are roasted or used in purees.

Turnip vs Parsnip

Turnips are round, bulbous vegetables with a white or purple top and a white bottom, having a slightly bitter taste and a firm texture when cooked. Parsnips are long and thin with a beige color and a sweet, nutty flavor, having a tender texture when cooked, and are a good source of vitamins C and K.

Turnip is a vegetable of white and purple/violet in appearance. It tastes bitter and sweet and can be grown in temperate climates.

They are beneficial for reducing cancer risks, for a heart patient, for lowering down the blood pressure level, etc., its leaves can be allergic to touch sometimes. They can be eaten as raw as a salad with some spices.

Parsnip is a white cream vegetable, also called a cousin of turnip. It is sweet and can be eaten without cooking. They can be added to salads, soups, and pickles.

It was used during the earlier period for making jams, medicine for toothache, etc. They are very versatile as they can be added to more than one type of dish.

Comparison Table

Parameters of Comparison	Turnip	Parsnip
Flavour	Spicer	Sweeter
Calories	Fewer calories	More calories
Carbohydrates	Fewer carbohydrates	High in carbohydrates
Protein	Less in protein	High in protein
Glycemic Index	High Glycemic Index	Lower Glycemic Index

What is Turnip?

Turnips are used less frequently in modern cooking than it was used earlier. This is due to its less versatile nature or because not many prefer its taste.

But earlier, they used to be an important part of cooking and were harvested in large quantities.

Consuming turnips have the following benefits:

1. Relieving intestinal problems: it is rich in fibers that result in lowering any intestinal problems.
2. Lowering blood pressure level: it has potassium that is a very powerful nutrient for lowering the blood pressure level by releasing sodium from the body.
3. Reducing cancer risk: turnip is a cruciferous vegetable that has a high level of sulforaphane in it which is useful in reducing the risk of having cancer.
4. Weight loss and digestion: as mentioned above, it is rich in fiber, which helps reduce any indigestion-related problems. Also, it is low in calories, and after eating it, a person does not feel hungry for a longer duration, which results in not gaining excess weight due to high calories and overeating.

Facts about turnip:

1. They are not related to potatoes.
2. Turnip roots and leaves can both be used in cooking.
3. Most of them are bitter.
4. They are sometimes grown for feeding livestock.
5. People use turnip as a pickle too.
6. They are considered food for poor and humble vegetables.

What is Parsnip?

Parsnips are similar-looking vegetables to turnips. Cultivation of this has decreased so much due to less usage in cooking nowadays.

Not many people know that it is rich in many nutrients and can be beneficial for reducing several health problems.

The benefits of consuming Parsnip include:

1. Supports Immune System: it is rich in vitamins that are helpful in more production of white cells so that the body can easily fight off the bacteria that might entire our body and ultimately support the Immune System.
2. Improves Digestion: due to the presence of fibers in high quantity, the food inside the body gets digested easily, and it also avoids problems such as constipation, etc.
3. Supports Cardiovascular System: it is rich in proteins, potassium, and minerals that altogether contribute to the well functioning of our heart, balance the blood pressure level, and avoid any kidney-related diseases. Therefore supports the entire cardiovascular system.

Facts about Parsnip:

1. Earlier, parsnip was also used in place of sugar for making Jams and cakes.
2. It was used in making wine and beer due to its easy fermentation property.
3. Its stem can reach 60 inches in height.
4. After consumption of parsnip, walnuts, parsley, and figs should be avoided as they can lead to allergies.
5. It was also used as a treatment for toothache.
6. It was believed that it contains aphrodisiac properties.
7. It completes its lifecycle in a short span of 2 years.

Main Differences Between Turnip and Parsnip

1. When compared in terms of nutrition, turnip is far behind the Parsnip, which is rich in several nutrients, such as iron, calcium, magnesium, zinc, copper, etc., along with vitamins and folate. Turnip has fewer nutrients and vitamins in comparison.
2. Parsnip contains more than twice the calories of a turnip. Therefore it could be a good option for someone who wants to gain weight.
3. Parsnip also has more than twice the carbohydrates of a turnip. It has 18% of the essential carbohydrates that we need for proper functioning. While turnip only contains 6 % of carbohydrates, and this is due to the low sugar in it.
4. Parsnip also had higher protein content as compared to turnip. Therefore it contains all the benefits of protein-rich food.
5. Turnip has a higher Glycemic Index than Parsnip.
6. Both of them have separate benefits. For example, for low calorie and low-fat diet, turnip is a more suitable option, while for a low glycemic Index, Parsnip is an ideal choice.
7. Also, parsnip may be allergic to some people due to the presence of psoralen that can cause the problem of photodermatitis and also some oral allergies while turnip does not contain this substance.

References

1. https://aocs.onlinelibrary.wiley.com/doi/abs/10.1007/BF02532563
2. https://dl.acm.org/doi/abs/10.1145/300515.300516
3. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1558-5646.1986.tb05746.x
4. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.0014-3820.2003.tb00292.x
5. https://pubs.acs.org/doi/abs/10.1021/jf048041s