Vegetable
Mature Frond
Fennel mature frond is a prepared form of the frond, 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. Salt early for large joints, late for delicate leaves and soft fruit.
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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 0.14 g
- Cholesterol 0 mg
- Sodium 20.6 mg
- Salt 0.05 g
- Total Carbohydrate 7.01 g
- Dietary Fibre 3.12 g
- Total Sugars 2.92 g
- Complex / starch 1.96 g
- Protein 2.06 g
- Water 88.9 g
- Energy 32.3 kcal
- Water 88.9 g
- Carbohydrates 7.01 g
- Protein 2.06 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Omega-3 0.01 g
- Vitamins 72.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.6 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 29 µg
- Vitamin C 2 mg
- Vitamin E 0.38 mg
- Vitamin K 23.5 µg
- Minerals 294 mg
- Major Minerals 293 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.6 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 29 · vitamin-e: 0.38 · vitamin-k: 23.5 ·
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 mature frond portions.
Market gardeners and growers selected fennel for flavour, yield and keeping quality, including named mature frond portions.
Cooks bought prepped forms of fennel for speed while markets still sold whole produce, including named mature frond portions.