Vegetable
Frond
Frond of Fennel is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of fennel: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Even thickness matters more than elaborate marinades for consistent doneness.
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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 0.3 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 0.06 g
- Total Carbohydrate 6.73 g
- Dietary Fibre 3.04 g
- Total Sugars 2.88 g
- Complex / starch 2.09 g
- Protein 1.9 g
- Water 85.2 g
- Energy 34.9 kcal
- Water 85.2 g
- Carbohydrates 6.73 g
- Protein 1.9 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 76.3 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 30.9 µg
- Vitamin C 2 mg
- Vitamin E 0.4 mg
- Vitamin K 25.1 µg
- Minerals 374 mg
- Major Minerals 372 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.06 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: 30.9 · vitamin-e: 0.4 · vitamin-k: 25.1 ·
Minerals
Seaweed fronds are mineral- and fibre-rich with species-dependent iodine.
History
Market gardeners and growers selected fennel for flavour, yield and keeping quality, including named frond portions.
Cold storage and transport made fennel a year-round kitchen staple in many regions, including named frond portions.
Market gardeners and growers selected fennel for flavour, yield and keeping quality, including named frond portions.