#Benefits of parsnips skin

The high content of phosphorus and chlorine determines the use of the plant in the fight against inflammatory processes in the lungs and bronchi, silicon and sulfur – brittle nails, potassium – mental disorders. Parsnip furocoumarins have a photosensitizing effect and also have a slight antispasmodic activity. On contact with wet skin, parsnip leaves and fruits cause severe burns, increase the sensitivity of the dermis in direct sunlight.

#Benefits of parsnips skin

inflammation of the skin (photodermatosis).

prevents the appearance of malignant tumors, anemia, bronchial asthma.ĭespite all the beneficial properties, parsnips can harm the health of people, for example, those who have large kidney stones, since the vegetable stimulates their excretion, which poses a threat of blockage of the urinary tract.Īmong other contraindications to the use of root crops, the following are noted:.

interferes with the secondary absorption of urine.

stimulates the endocrine glands, the dissolution of stones.

soothes the central nervous system (CNS).

stimulates cell growth and regeneration.

prevents dementia, fractures aggravated by osteoporosis, heart disease.This is a powerful immunomodulatory product recommended for use by all people, especially during wound healing, in the postoperative period, as well as at the stage of recovery from a serious illness. The entire community of biologically active substances endows a relative of carrots with pronounced antirheumatic, antioxidant and diuretic properties. The fleshy root of parsnip is a combination of nutrients: fiber, pectin, fatty and essential oils, starch, protein, vitamins, minerals, saccharides. The distance between parsnip seeds should be 2-3 times greater than the same distance between planting carrots.Īmong the popular types of parsnip are: Klaus, forest, thigh-leaved, Armenian, sowing, shady.

This should be taken into account when planting a weighty vegetable. The main difference between parsnips and carrots is a large root vegetable. The upper part of the roots, near the stem, has a sharp taste. The smell of parsnips resembles celery, in appearance – carrots. The root is rounded, but more often cone-shaped, pleasantly smelling, thick, white, with a sweetish taste, yellowish-brown or yellowish-gray on the cut. The fruit is a flat-squeezed, yellowish-brownish, rounded-elliptical droplet.