Vegetable

Stem

Bell Pepper stem is the plant’s structural stalk—edible when tender and peeled if stringy, or used for stock when fibrous. It carries mineral green flavour distinct from leaves or fruit. Trim dry ends, peel tough fibres, and cook until just tender for eating pieces. Woody cores go to the stock pot or compost. Match salt and fat to the stem’s mild bitterness or sweetness Taste a raw scrap—bitterness means longer cooking or peeling.

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 33.9

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 19.2 mg
Salt 0.05 g
Total Carbohydrate 7.3 g
Dietary Fibre 2.59 g
Total Sugars 2.9 g
Complex / starch 1.95 g
Protein 2.05 g
Water 88.4 g

Detailed nutrients

Energy 33.9 kcal
Water 88.4 g
Carbohydrates 7.3 g
- Sugars 2.9 g
- Starch 1.95 g
- Fibre 2.59 g
Protein 2.05 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 78.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.57 mg
- Vitamin B5 — Pantothenic Acid 0.28 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 36.5 µg
- Vitamin C 2 mg
- Vitamin E 0.36 mg
- Vitamin K 22.1 µg
Minerals 281 mg
- Major Minerals 279 mg
  - Calcium 40 mg
  - Sodium 19.2 mg
  - Potassium 220 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.57 · vitamin-b5-pantothenic-acid: 0.28 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 36.5 · vitamin-e: 0.36 · vitamin-k: 22.1 ·

Minerals

Sodium: 19.2 · Potassium: 220 · Calcium: 40 · Iron: 1.5 ·

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

History

500

Market gardeners sold bell pepper with stems intact so buyers could judge freshness at the cut end.

1700

Regional recipes learned when bell pepper stems were tender enough to eat versus best for broth only.

2010

Prep kitchens portioned peeled bell pepper stems for consistent braises, stir-fries and stocks.