Carrot vs. Parsnip

Carrot and parsnip are types of root vegetables that belong to the celery family. Both plants originate from Europe and Asia, but they can be found around the world today. Parsnip and carrot are biennial plants that are cultivated as annual. They grow on deep, sandy or loamy soil, exposed to the full sun or in the partial shade. Parsnip and carrot are part of human diet since ancient times. They have similar morphology of taproot and leaves, but differ in:

Color and Shape of Taproot

Carrot can be orange, red, yellow, white or purple colored, while parsnip is always creamy colored. Carrot is usually long and conically-shaped, but it can be also cylindrical or round in shape. Parsnip has elongated, cylindrical taproot. Some varieties of parsnip have bulbous taproot.

Flowers

Both parsnip and carrot produce small flowers arranged in large terminal umbels. However, parsnip produces yellow flowers, while carrot produces white flowers.

Edible Parts

Taproot of parsnip can be safely consumed, while its shoots and leaves contain toxic sap which can cause rash and blisters on the skin of sensitive individuals. All parts of carrot are edible. Taproot is the most popular and most commonly consumed part of a carrot. Aromatic leaves and seed of carrot can be also used in human diet.

Nutritional Profile

Carrot is good source of dietary fibers and excellent source of vitamins A, K, B6 and minerals such as manganese and potassium. Parsnip is excellent source of dietary fibers, vitamins K, C, E, vitamins of the B group and minerals such as manganese, phosphorus, potassium and magnesium. 100 g of parsnip contains 75 calories, while 100 grams of carrot contains 41 calories.

Consumption

Fresh carrot has crispy texture and it is often consumed in the form of salad. Carrot can be also used for the preparation of soups, broths, vegetable dishes, chips, cakes, jams and juices. Parsnip has stronger and spicier taste compared with carrot. Sugar content of parsnip increases after the winter frost and after cooking. Parsnip is rarely consumed raw. It is usually roasted, fried, baked or boiled before consumption. Parsnip is common ingredient of soups, stews, casseroles and various side dishes. It is also used for the manufacture of vine.

Medical Properties

Parsnip can prevent constipation and lower blood cholesterol level. Carrot can improve vision thanks to large amount of vitamin A in its taproot.

Other Applications

Parsnip was used as sweetener in the Europe, before the introduction of sugar cane and sugar beet. It is valuable source of food for pigs in Italy today. Root of Chinese parsnip is used in traditional Chinese medicine. Flowers of carrot attract predatory wasps which eliminate pest insects from the gardens.