Parsnip

Parsnip is notable for salicylate, FODMAPs, oligosaccharides and nickel. Clear on histamine, tyramine, sucrose, lactose, sorbitol, fructose, oxalates and gluten.

Parsnip contains only low levels of salicylate. Peeled parsnip is low. Roasting it unpeeled — a common way to cook it — keeps the skin and the salicylate with it.

Parsnip contains only low levels of FODMAPs. Parsnip is low at a normal serving and stops being low above one - the threshold is around a small portion. That is the shape of this whole axis: it publishes serving limits rather than verdicts, because the fructan or polyol load scales with how much you eat and there is no amount that is free.

Parsnip contains only low levels of oligosaccharides. Parsnip is a root that stores starch rather than fructan, which is what separates it from the chicory root it resembles. Two roots that look alike can store their winter reserve in completely different molecules.

Parsnip contains only low levels of nickel. Parsnip is a true root and sits in the soil all season, which is why it carries more than the leaves above it. It is still low, because the metal concentrates in the skin that gets peeled away. The nickel here follows a survey of heavy metals in VEGETABLES. A vegetable takes up what its soil holds, so a figure of this kind describes the growing region as much as the plant. Amounts vary by brand and recipe, so always check the label of the exact product.