Vegetable

Stem

Mustard Greens 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 Keep cut stems cold and slightly damp until cooking.

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 34.4

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.16 g
Cholesterol 0 mg
Sodium 21.1 mg
Salt 0.05 g
Total Carbohydrate 6.92 g
Dietary Fibre 2.39 g
Total Sugars 3.07 g
Complex / starch 1.95 g
Protein 2.03 g
Water 90.7 g

Detailed nutrients

Energy 34.4 kcal
Water 90.7 g
Carbohydrates 6.92 g
- Sugars 3.07 g
- Starch 1.95 g
- Fibre 2.39 g
Protein 2.03 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
  - Omega-3 0.02 g
Vitamins 612 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.68 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 164 µg
- Vitamin C 2 mg
- Vitamin E 1.61 mg
- Vitamin K 426 µg
Minerals 315 mg
- Major Minerals 313 mg
  - Calcium 31 mg
  - Sodium 21.1 mg
  - Potassium 261 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: 0.09 · vitamin-b3-niacin: 0.68 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 164.3 · vitamin-e: 1.61 · vitamin-k: 426.4 ·

Minerals

Sodium: 21.1 · Potassium: 261 · Calcium: 31 · Iron: 1.5 ·

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

History

5000 BCE

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

1900

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

1950

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