Fruit

Stem

Cherry 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 Taste a raw scrap—bitterness means longer cooking or peeling.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDicedFreshPeeledSautéedSlicedStock

Traits

AromaticAromatic When YoungCrunchyFibrous Or TenderStalkTender Or Woody

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 54.4

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 4.96 mg
Salt 0.01 g
Total Carbohydrate 13.6 g
Dietary Fibre 1.99 g
Total Sugars 9.42 g
Complex / starch 0.98 g
Protein 0.8 g
Water 88 g

Detailed nutrients

Energy 54.4 kcal
Water 88 g
Carbohydrates 13.6 g
- Sugars 9.42 g
- Starch 0.98 g
- Fibre 1.99 g
Protein 0.8 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 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 326 mg
- Major Minerals 325 mg
  - Calcium 45 mg
  - Sodium 4.96 mg
  - Potassium 275 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: 4.96 · Potassium: 275 · Calcium: 45 · Iron: 1.5 ·

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

History

1200

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

1900

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

1950

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