Fruit

Stem

Bergamot stem is the stalk that supports leaves and flowers—tender young stems can be chopped into sauces and salads, while older woody stems flavour stocks and infusions then get strained out. Strip leaves if using stems alone, peel strings on tough stalks, and add hard pieces early to simmering liquids. Tender stems go in late so they stay bright. Season lightly so bergamot aroma stays clear 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 57.6

Amount per 100 g

Total Fat 0.28 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.11 g
Cholesterol 0 mg
Sodium 4.92 mg
Salt 0.01 g
Total Carbohydrate 12.9 g
Dietary Fibre 2.12 g
Total Sugars 9.92 g
Complex / starch 1.04 g
Protein 0.76 g
Water 84.5 g

Detailed nutrients

Energy 57.6 kcal
Water 84.5 g
Carbohydrates 12.9 g
- Sugars 9.92 g
- Starch 1.04 g
- Fibre 2.12 g
Protein 0.76 g
Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.11 g
  - Omega-3 0.01 g
Vitamins 42.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.33 mg
- Vitamin B5 — Pantothenic Acid 0.16 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.2 µg
- Vitamin B9 — Folate 17.3 µg
- Vitamin C 2 mg
- Vitamin E 0.34 mg
- Vitamin K 5.6 µg
Minerals 252 mg
- Major Minerals 251 mg
  - Calcium 33 mg
  - Sodium 4.92 mg
  - Potassium 213 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: 0.03 · vitamin-b3-niacin: 0.33 · vitamin-b5-pantothenic-acid: 0.16 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.2 · vitamin-b9-folate: 17.3 · vitamin-e: 0.34 · vitamin-k: 5.6 ·

Minerals

Sodium: 4.92 · Potassium: 213 · Calcium: 33 · Iron: 1.5 ·

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

History

1200

Herbalists and cooks long used bergamot stems for candying, infusions and broth bases alongside the leaves.

1800

Market bunches of bergamot made stem-and-leaf packs the default home form before stripped leaves became common.

2000

Chefs began specifying tender bergamot stems versus woody trimmings for consistent sauce and stock work.