Vegetable
Stalk
Broccoli stalk is the fibrous support structure—often sweeter and juicier than expected once peeled or sliced thin. It adds crunch to stir-fries and body to braises. Peel tough outer fibres when needed, cut on a bias for tenderness, and cook until just crisp-tender unless a soft braise is wanted.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
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 20.4 mg
- Salt 0.05 g
- Total Carbohydrate 6.7 g
- Dietary Fibre 2.56 g
- Total Sugars 2.91 g
- Complex / starch 1.95 g
- Protein 2.03 g
- Water 86.2 g
- Energy 33.8 kcal
- Water 86.2 g
- Carbohydrates 6.7 g
- Protein 2.03 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 574 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.64 mg
- Vitamin B5 — Pantothenic Acid 0.32 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 154 µg
- Vitamin C 2 mg
- Vitamin E 1.51 mg
- Vitamin K 399 µg
- Minerals 308 mg
- Major Minerals 306 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.64 · vitamin-b5-pantothenic-acid: 0.32 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 154 · vitamin-e: 1.51 · vitamin-k: 399 ·
Minerals
Stalk of Broccoli: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners sold plants already trimmed into cook-ready parts.
Supermarket pre-trimming expanded convenience vegetable sales.
Chefs re-emphasised using stalks, leaves, and cores to reduce waste.