Herb
Tender Stem
Marjoram 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. Cold product sears better—pat surfaces dry and do not crowd the pan.
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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 0.75 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.39 g
- Cholesterol 0 mg
- Sodium 24.8 mg
- Salt 0.05 g
- Total Carbohydrate 7.2 g
- Dietary Fibre 4 g
- Total Sugars 0.95 g
- Complex / starch 0.96 g
- Protein 2.84 g
- Water 89.4 g
- Energy 38.1 kcal
- Water 89.4 g
- Carbohydrates 7.2 g
- Protein 2.84 g
- Fat 0.75 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.39 g
- Omega-3 0.04 g
- Vitamins 462 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.86 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 94.4 µg
- Vitamin C 2 mg
- Vitamin E 2.32 mg
- Vitamin K 345 µg
- Minerals 314 mg
- Major Minerals 313 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.86 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 94.4 · vitamin-e: 2.32 · vitamin-k: 345.1 ·
Minerals
Tender Stem of Marjoram: composition reflects this culinary part relative to the whole ingredient.
History
Chefs insisted on fresh aromatic quality for marjoram finishes and infusions, including named tender stem portions.
Chefs insisted on fresh aromatic quality for marjoram finishes and infusions, including named tender stem portions.
Chefs insisted on fresh aromatic quality for marjoram finishes and infusions, including named tender stem portions.