Stalk

Vegetable

Stalk

Heart Of Palm stalk is the structural stem used when tender, or discarded when fibrous. Peel strings if tough, cook until just tender, or use trimmings in stock when clean. Salt early for large joints, late for delicate leaves and soft fruit.

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Unit

Cuts & parts

Characteristics

Preparations

BraisedRawSautéedSlicedStock

Traits

AromaticCrisp Or FibrousFibrousStructural

Nutrition and pairings

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 0.3 g
  • Saturated Fat 0.05 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.05 g
  • Polyunsaturated Fat 0.15 g
  • Cholesterol 0 mg
  • Sodium 19.1 mg
  • Salt 0.05 g
  • Total Carbohydrate 7.26 g
  • Dietary Fibre 2.6 g
  • Total Sugars 2.92 g
  • Complex / starch 2.1 g
  • Protein 2.03 g
  • Water 88.9 g
Detailed nutrients

Stalk of Heart of Palm: composition reflects this culinary part relative to the whole ingredient.

History

Cooks bought prepped forms of heart of palm for speed while markets still sold whole produce, including named stalk portions.

Market gardeners and growers selected heart of palm for flavour, yield and keeping quality, including named stalk portions.

Cooks bought prepped forms of heart of palm for speed while markets still sold whole produce, including named stalk portions.

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