Vegetable
Fennel
Fennel is a Mediterranean plant used as both vegetable and herb: the swollen Florence bulb is crisp and anise-sweet when raw or roasted, while feathery fronds, pollen, and seed season fish, sausages, salads, and braises. Cultivar and harvest stage decide whether the plant is grown mainly for bulb, leaf, or spice. Wild and bronze herb fennels emphasise frond and flower over bulb. Understanding bulb, frond, stalk, pollen, and seed helps match the right part to roasting, garnish, finishing, or spice use.
Also known as: Finocchio / Finocchietto, Fenouil, Marathos
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A sample of named types with their own origin and culinary profiles. Showing 10 of 15.
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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 19.7 mg
- Salt 0.05 g
- Total Carbohydrate 6.5 g
- Dietary Fibre 2.54 g
- Total Sugars 2.79 g
- Complex / starch 1.86 g
- Protein 2.05 g
- Water 85.3 g
- Energy 33.9 kcal
- Water 85.3 g
- Carbohydrates 6.5 g
- Sugars 2.79 g
- Monosaccharides 1.96 g
- Disaccharides 0.84 g
- Starch 1.86 g
- Amylose 0.47 g
- Amylopectin 1.4 g
- Digestible Starch 1.58 g
- Resistant Starch 0.19 g
- Fibre 2.54 g
- Soluble Fibre 0.89 g
- Insoluble Fibre 1.65 g
- Protein 2.05 g
- Plant Protein 1.95 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Vitamins 128 mg
- Vitamin A 20 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 31 µg
- Vitamin C 49 mg
- Vitamin E 0.41 mg
- Vitamin K 25.1 µg
- Minerals 454 mg
- Major Minerals 448 mg
- Trace Minerals 6.3 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 49 · vitamin-a: 20 · 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: 31 · vitamin-e: 0.41 · vitamin-k: 25.1 ·
Minerals
Sodium: 19.71 · Potassium: 364 · Calcium: 64 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Mediterranean cooks used wild fennel tops and seed as aromatics with fish and pork long before bulb types were selected.
Italian regional cuisines distinguished leafy wild fennel from later Florence bulb selections.
Florence (finocchio) bulb fennel spread through European market gardens as a distinct vegetable form.
Hybrid bulb cultivars and global logistics made fennel a year-round retail vegetable while fronds and pollen remained specialty herb products.
Restaurant cookery elevated fennel fronds and pollen as finishing herbs alongside the familiar bulb.