Herb
Stem
Mitsuba stem is the stalk that supports leaves and flowers—tender young stems can be chopped into sauces and salads, while older woody stems flavour stocks and infusions then get strained out. Strip leaves if using stems alone, peel strings on tough stalks, and add hard pieces early to simmering liquids. Tender stems go in late so they stay bright. Season lightly so mitsuba aroma stays clear Taste a raw scrap—bitterness means longer cooking or peeling.
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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 0.77 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
- Cholesterol 0 mg
- Sodium 24.2 mg
- Salt 0.05 g
- Total Carbohydrate 7.14 g
- Dietary Fibre 3.85 g
- Total Sugars 1.02 g
- Complex / starch 0.96 g
- Protein 2.94 g
- Water 87.6 g
- Energy 38.7 kcal
- Water 87.6 g
- Carbohydrates 7.14 g
- Protein 2.94 g
- Fat 0.77 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
- Omega-3 0.04 g
- Vitamins 359 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.95 mg
- Vitamin B5 — Pantothenic Acid 0.38 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 72.7 µg
- Vitamin C 2 mg
- Vitamin E 1.78 mg
- Vitamin K 264 µg
- Minerals 352 mg
- Major Minerals 350 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: 0.14 · vitamin-b3-niacin: 0.95 · vitamin-b5-pantothenic-acid: 0.38 · vitamin-b6: 0.19 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 72.7 · vitamin-e: 1.78 · vitamin-k: 264 ·
Minerals
Stem of Mitsuba: composition reflects this culinary part relative to the whole ingredient.
History
Herbalists and cooks long used mitsuba stems for candying, infusions and broth bases alongside the leaves.
Market bunches of mitsuba made stem-and-leaf packs the default home form before stripped leaves became common.
Chefs began specifying tender mitsuba stems versus woody trimmings for consistent sauce and stock work.