Fruit

Whole

Whole bergamot is the intact market form—best for storage, ripening and recipes that start from complete pieces. aromatic leaf, seed or root used to season rather than bulk. Select sound specimens, store correctly for the ingredient, and cut only when needed so surfaces stay fresh. add tender leaves late; hard stems and seeds can go in early. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.

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 56.6

Amount per 100 g

Total Fat 0.31 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 5.11 mg
Salt 0.01 g
Total Carbohydrate 12.3 g
Dietary Fibre 1.97 g
Total Sugars 10.5 g
Complex / starch 1.02 g
Protein 0.83 g
Water 87.1 g

Detailed nutrients

Energy 56.6 kcal
Water 87.1 g
Carbohydrates 12.3 g
- Sugars 10.5 g
- Starch 1.02 g
- Fibre 1.97 g
Protein 0.83 g
Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 38.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.4 mg
- Vitamin B5 — Pantothenic Acid 0.2 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.4 µg
- Vitamin C 2 mg
- Vitamin E 0.28 mg
- Vitamin K 4.7 µg
Minerals 311 mg
- Major Minerals 309 mg
  - Calcium 37 mg
  - Sodium 5.11 mg
  - Potassium 267 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: 0.4 · vitamin-b5-pantothenic-acid: 0.2 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.4 · vitamin-e: 0.28 · vitamin-k: 4.7 ·

Minerals

Sodium: 5.11 · Potassium: 267 · Calcium: 37 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1200

Herb gardens and spice trades supplied bergamot for seasoning and medicine alike, including named whole portions.

1800

Dried and fresh commercial packs of bergamot reached urban grocers, including named whole portions.

2000