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Parsnip, cooked (without addition of salt) vs Onion, stewed (without addition of fat and salt): nutrition comparison
Per 100 g: 58 kcal for Parsnip, cooked (without addition of salt), versus 43 kcal for Onion, stewed (without addition of fat and salt), a difference of 15 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Parsnip, cooked (without addition of salt)
Cooked vegetables (incl. cans)100 g
Protein1.2 g
1.2 g
Fat0.4 g
0.4 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy58 kcal
58 kcal
Proteinequal
Fat−0.3 g
Vitamin Dequal
Omega-3equal
Energy+15 kcal
Onion, stewed (without addition of fat and salt)
Cooked vegetables (incl. cans)100 g
Protein1.2 g
1.2 g
Fat0.7 g
0.7 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy43 kcal
43 kcal
Highest phosphorus content
Parsnip, cooked (without addition of salt) contains 34 mg more phosphorus per 100 g.
Highest vitamin C content
Parsnip, cooked (without addition of salt) contains 4 mg more vitamin C per 100 g.
Highest potassium content
Parsnip, cooked (without addition of salt) contains 70 mg more potassium per 100 g.
Full comparison, nutrient by nutrient
Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.
| Per 100 g | Parsnip, cooked (without addition of salt) | Onion, stewed (without addition of fat and salt) |
|---|---|---|
| Macronutrients | ||
| Energy | 58 kcal | 43 kcal |
| Protein | 1.2 g | 1.2 g |
| Fat | 0.4 g | 0.7 g |
| of which saturated fat | 0.1 g | 0.2 g |
| of which polyunsaturated | 0.2 g | 0.1 g |
| of which omega-3 | 0 g | 0 g |
| Carbohydrates | 11.4 g | 7 g |
| of which sugars | 2.9 g | 5.4 g |
| Dietary fibre | 2.1 g | 2.2 g |
| Water | 84.9 g | 88.7 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 42 mg | 24 mg |
| Iron | 0.3 mg | 0.2 mg |
| Magnesium | 13 mg | 8 mg |
| Phosphorus | 68 mg | 34 mg |
| Potassium | 200 mg | 130 mg |
| Sodium | 2 mg | 7 mg |
| Zinc | 0.4 mg | 0.2 mg |
| Vitamins | ||
| Vitamin D | 0 µg | 0 µg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin C | 8 mg | 4 mg |
| Folate | 23 µg | 21 µg |
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- Full page: Parsnip, cooked
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