 The parsnip is rich in vitamins and minerals, and is particularly rich in potassium with 375 mg per 100 g. Several of the B-group vitamins are present, but levels of vitamin C are reduced in cooking.Since most of the vitamins and minerals are found close to the skin, many will be lost unless the root is finely peeled or cooked whole.During frosty weather, part of the starch is converted to sugar and the root tastes sweeter.