Fruit

Stem

Kumquat stem is the plant’s structural stalk—edible when tender and peeled if stringy, or used for stock when fibrous. It carries mineral green flavour distinct from leaves or fruit. Trim dry ends, peel tough fibres, and cook until just tender for eating pieces. Woody cores go to the stock pot or compost. Match salt and fat to the stem’s mild bitterness or sweetness Taste a raw scrap—bitterness means longer cooking or peeling.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDicedFreshPeeledSautéedSlicedStock

Traits

AromaticAromatic When YoungCrunchyFibrous Or TenderStalkTender Or Woody

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 52.4

Amount per 100 g

Total Fat 0.32 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 5.03 mg
Salt 0.01 g
Total Carbohydrate 13.7 g
Dietary Fibre 1.92 g
Total Sugars 10.3 g
Complex / starch 0.94 g
Protein 0.84 g
Water 85.2 g

Detailed nutrients

Energy 52.4 kcal
Water 85.2 g
Carbohydrates 13.7 g
- Sugars 10.3 g
- Starch 0.94 g
- Fibre 1.92 g
Protein 0.84 g
Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 38.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.41 mg
- Vitamin B5 — Pantothenic Acid 0.2 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.7 µg
- Vitamin C 2 mg
- Vitamin E 0.29 mg
- Vitamin K 4.8 µg
Minerals 307 mg
- Major Minerals 305 mg
  - Calcium 60 mg
  - Sodium 5.03 mg
  - Potassium 240 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.41 · vitamin-b5-pantothenic-acid: 0.2 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.7 · vitamin-e: 0.29 · vitamin-k: 4.8 ·

Minerals

Sodium: 5.03 · Potassium: 240 · Calcium: 60 · Iron: 1.5 ·

Stem of Kumquat: composition reflects this culinary part relative to the whole ingredient.

History

3000 BCE

Market gardeners sold kumquat with stems intact so buyers could judge freshness at the cut end.

1700

Regional recipes learned when kumquat stems were tender enough to eat versus best for broth only.

2010

Prep kitchens portioned peeled kumquat stems for consistent braises, stir-fries and stocks.