1 serving (200 grams) contains 250 calories, 5.0 grams of protein, 10.0 grams of fat, and 30.0 grams of carbohydrates.
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Nutrition Information
Calories |
294.1 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 23.5 mg | 7% | |
| Sodium | 470.6 mg | 20% | |
| Total Carbohydrates | 35.3 g | 12% | |
| Dietary Fiber | 5.9 g | 21% | |
| Sugars | 9.4 g | ||
| protein | 5.9 g | 11% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 176.5 mg | 13% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 588.2 mg | 12% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Carrot and parsnip gratin
Carrot and parsnip gratin is a hearty side dish that blends the natural sweetness of root vegetables with a creamy, rich sauce, often topped with cheese or breadcrumbs. Originating from European cuisine, gratins are a traditional method of cooking vegetables by baking them in a thin, browned crust. Carrots are an excellent source of beta-carotene (a precursor to vitamin A), fiber, and potassium, while parsnips provide vitamin C, folate, and manganese. When prepared with dairy, the dish may also provide calcium and protein. Though creamy and indulgent, this dish captures a balanced combination of nutrients derived from its wholesome vegetable base and dairy additions.
Health Benefits
- Rich in vitamin A from carrots, which supports eye health and immune function.
- High in dietary fiber from root vegetables, promoting digestive health.
- Provides vitamin C from parsnips, supporting collagen synthesis and immune defense.
Dietary Considerations
Selection and Storage
Store cooked gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture; avoid microwaving for a crisper topping.
Common Questions About Carrot and parsnip gratin Nutrition
How many calories and nutrients are in carrot and parsnip gratin?
A typical serving (about 1 cup) of carrot and parsnip gratin contains approximately 150-200 calories, depending on the recipe. It provides about 2-4 grams of protein, 10-12 grams of fat (mainly from cream or cheese), and around 15-20 grams of carbohydrates. It’s a good source of vitamin A (from carrots) and vitamin C, along with fiber and other micronutrients.
Can I eat carrot and parsnip gratin on a keto diet?
Carrot and parsnip gratin is usually not recommended for a strict keto diet because both carrots and parsnips are relatively high in carbohydrates. Parsnips, in particular, contain about 17 grams of carbs per 100 grams, while carrots have around 10 grams. However, you could reduce the carb content by replacing parsnips with lower-carb vegetables like zucchini or cauliflower.
What are the health benefits of eating carrot and parsnip gratin?
Carrots and parsnips are both excellent sources of fiber, which supports digestive health. Carrots are rich in beta-carotene, which converts to vitamin A and promotes healthy eyesight and immune function. Parsnips provide potassium, which helps regulate blood pressure. However, the dish can be high in saturated fat if made with heavy cream and cheese, so it's best enjoyed in moderation.
What is the recommended serving size for carrot and parsnip gratin?
A recommended portion size for carrot and parsnip gratin is typically around 1 cup or about 150-200 grams, which should provide a balance of flavors and nutrients without excessive calorie intake. Pairing this with a lean protein and a salad can create a well-rounded meal.
How does carrot and parsnip gratin compare to potato gratin?
Carrot and parsnip gratin typically has fewer calories and less starch than traditional potato gratin due to the natural sweetness and fiber content of carrots and parsnips. Potato gratin is more carb-heavy, with about 24 grams of carbs per 100 grams, compared to 10-17 grams in carrots and parsnips. Additionally, carrot and parsnip gratin provides more vitamins, especially vitamin A.
