The parsnip is usually cooked, but can also be eaten raw. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fiber. It can be cultivated in deep, stone-free soils. It is attacked by the carrot fly and other insect pests, viruses, and fungal diseases, of which canker is the most serious. Handling the stems and foliage can cause a skin rash if the skin is exposed to sunlight after handling.