Fruit

Stem

Apricot stem is the pedicel that held the fruit on the plant—usually removed before eating, occasionally left on for market presentation of whole fruit. Pluck or snip stems at prep unless a recipe wants them for hanging or display. They are not a primary food part; compost clean trimmings. Focus flavour work on ripe flesh Even lengths cook more evenly in the pan or steamer.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary FormFreshPrep DependentProduce PartSeasonalVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 56.7

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 5.25 mg
Salt 0.01 g
Total Carbohydrate 12.5 g
Dietary Fibre 2.06 g
Total Sugars 9.76 g
Complex / starch 1.04 g
Protein 0.79 g
Water 80.8 g

Detailed nutrients

Energy 56.7 kcal
Water 80.8 g
Carbohydrates 12.5 g
- Sugars 9.76 g
- Starch 1.04 g
- Fibre 2.06 g
Protein 0.79 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.41 mg
- Vitamin B5 — Pantothenic Acid 0.2 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.8 µg
- Vitamin C 2 mg
- Vitamin E 0.29 mg
- Vitamin K 4.8 µg
Minerals 263 mg
- Major Minerals 261 mg
  - Calcium 38 mg
  - Sodium 5.25 mg
  - Potassium 218 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.41 · vitamin-b5-pantothenic-acid: 0.2 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.8 · vitamin-e: 0.29 · vitamin-k: 4.8 ·

Minerals

Sodium: 5.25 · Potassium: 218 · Calcium: 38 · Iron: 1.5 ·

Stem of Apricot: composition reflects this culinary part relative to the whole ingredient.

History

500

Orchard packers left short apricot stems on fruit for handling and visual freshness in markets.

1850

Home cooks routinely de-stemmed apricot before pies, jams and fresh service.

1980

Processing lines automated stem removal for apricot destined for canning and purée.