Fruit

Stem

Nectarine stem is the pedicel that held the fruit on the plant—usually removed before eating, occasionally left on for market presentation of whole fruit. Pluck or snip stems at prep unless a recipe wants them for hanging or display. They are not a primary food part; compost clean trimmings. Focus flavour work on ripe flesh 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 52.1

Amount per 100 g

Total Fat 0.28 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 5.14 mg
Salt 0.01 g
Total Carbohydrate 13.6 g
Dietary Fibre 2.08 g
Total Sugars 9.86 g
Complex / starch 1.06 g
Protein 0.84 g
Water 81.6 g

Detailed nutrients

Energy 52.1 kcal
Water 81.6 g
Carbohydrates 13.6 g
- Sugars 9.86 g
- Starch 1.06 g
- Fibre 2.08 g
Protein 0.84 g
Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 39.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.42 mg
- Vitamin B5 — Pantothenic Acid 0.21 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 15.1 µg
- Vitamin C 2 mg
- Vitamin E 0.3 mg
- Vitamin K 4.9 µg
Minerals 311 mg
- Major Minerals 309 mg
  - Calcium 37 mg
  - Sodium 5.14 mg
  - Potassium 267 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: 0.42 · vitamin-b5-pantothenic-acid: 0.21 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 15.1 · vitamin-e: 0.3 · vitamin-k: 4.9 ·

Minerals

Sodium: 5.14 · Potassium: 267 · Calcium: 37 · Iron: 1.5 ·

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

History

5000 BCE

Orchard packers left short nectarine stems on fruit for handling and visual freshness in markets.

1800

Home cooks routinely de-stemmed nectarine before pies, jams and fresh service.

2000

Processing lines automated stem removal for nectarine destined for canning and purée.