Herb
Tender Stem
Lavender tender stem is a prepared form of the stem, cut or sorted so cooks get consistent pieces without full breakdown. aromatic leaf, seed or root used to season rather than bulk. Match cooking time to piece size and moisture. add tender leaves late; hard stems and seeds can go in early. Use sound product and keep cut surfaces from drying out before the pan. Even thickness matters more than elaborate marinades for consistent doneness.
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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 0.8 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.41 g
- Cholesterol 0 mg
- Sodium 25.6 mg
- Salt 0.05 g
- Total Carbohydrate 6.86 g
- Dietary Fibre 4.23 g
- Total Sugars 0.99 g
- Complex / starch 0.97 g
- Protein 3.1 g
- Water 85.5 g
- Energy 38.5 kcal
- Water 85.5 g
- Carbohydrates 6.86 g
- Protein 3.1 g
- Fat 0.8 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.41 g
- Omega-3 0.04 g
- Vitamins 382 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1.01 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 77.6 µg
- Vitamin C 2 mg
- Vitamin E 1.9 mg
- Vitamin K 282 µg
- Minerals 291 mg
- Major Minerals 290 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 1.01 · vitamin-b5-pantothenic-acid: 0.4 · vitamin-b6: 0.2 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 77.6 · vitamin-e: 1.9 · vitamin-k: 282.1 ·
Minerals
Tender Stem of Lavender: composition reflects this culinary part relative to the whole ingredient.
History
Chefs insisted on fresh aromatic quality for lavender finishes and infusions, including named tender stem portions.
Chefs insisted on fresh aromatic quality for lavender finishes and infusions, including named tender stem portions.
Chefs insisted on fresh aromatic quality for lavender finishes and infusions, including named tender stem portions.