Vegetable

Base

Fennel base is a prepared form of the bulb, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Rest after high heat so juices redistribute before carving or plating.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

BasePortionPrep ReadyVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 36.5

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 20.8 mg
Salt 0.05 g
Total Carbohydrate 7.39 g
Dietary Fibre 2.52 g
Total Sugars 2.87 g
Complex / starch 2.07 g
Protein 2.08 g
Water 84.8 g

Detailed nutrients

Energy 36.5 kcal
Water 84.8 g
Carbohydrates 7.39 g
- Sugars 2.87 g
- Starch 2.07 g
- Fibre 2.52 g
Protein 2.08 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 76.4 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 31 µg
- Vitamin C 2 mg
- Vitamin E 0.41 mg
- Vitamin K 25.1 µg
Minerals 394 mg
- Major Minerals 393 mg
  - Calcium 46 mg
  - Sodium 20.8 mg
  - Potassium 326 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: 31 · vitamin-e: 0.41 · vitamin-k: 25.1 ·

Minerals

Sodium: 20.77 · Potassium: 326 · Calcium: 46 · Iron: 1.5 ·

Base of Fennel: composition reflects this culinary part relative to the whole ingredient.

History

3000 BCE

Cold storage and transport made fennel a year-round kitchen staple in many regions, including named base portions.

1700

Cooks bought prepped forms of fennel for speed while markets still sold whole produce, including named base portions.

2010

Market gardeners and growers selected fennel for flavour, yield and keeping quality, including named base portions.