| Nutrition Facts: | |
|---|---|
| Serving Size 1 cup | % Daily Value |
| Calories 130 | Calories from Fat 5 |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 0% |
| Total Carbohydrate 30g | 10% |
| Dietary Fiber 6g | 30% |
| Protein 2g | 6% |
| Vitamin A 0% | Iron 6% |
| Vitamin C 35% | Calcium 6% |
| Zinc 4% | Thiamin 10% |
| Riboflavin 6% | Niacin 6% |
| Vitamin B-6 8% | Folate 25% |
| Vitamin B-12 0% | Phosphorus 10% |
| Magnesium 10% | Vitamin D 0% |
Storage and Handling Tips:
Temperature/humidity recommendation for short-term storage of 14 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
Ethylene production/sensitivities:
Produces ethylene: No
Sensitive to ethylene exposure: Yes
Storing Tips:
Parsnips are best stored unwashed, wrapped in paper towel, placed in plastic, and kept in the vegetable crisper. The cool damp space keeps them fresh for about two weeks.
| Packaging Information: | |
|---|---|
| 12 | 1 lb. Bags |
| 10 lb | |
| 20 lb | |
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