Sea Vegetable
Base
Samphire base is a prepared form of the stem, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Wipe pans of excess fat before deglazing if you want a bright sauce.
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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 0.48 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 922 mg
- Salt 2.45 g
- Total Carbohydrate 6.24 g
- Dietary Fibre 4.07 g
- Total Sugars 0.48 g
- Complex / starch 0.49 g
- Protein 3.85 g
- Water 77.3 g
- Energy 34.8 kcal
- Water 77.3 g
- Carbohydrates 6.24 g
- Protein 3.85 g
- Fat 0.48 g
- Saturated Fat 0.1 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Omega-3 0.02 g
- Vitamins 102 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 0.85 mg
- Vitamin B5 — Pantothenic Acid 0.25 mg
- Vitamin B6 0.04 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 58.6 µg
- Vitamin C 2 mg
- Vitamin E 0.58 mg
- Vitamin K 22.9 µg
- Minerals 1181 mg
- Major Minerals 1180 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 2.45 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 0.85 · vitamin-b5-pantothenic-acid: 0.25 · vitamin-b6: 0.04 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 58.6 · vitamin-e: 0.58 · vitamin-k: 22.9 ·
Minerals
Base of Samphire: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected samphire for flavour, yield and keeping quality, including named base portions.
Cold storage and transport made samphire a year-round kitchen staple in many regions, including named base portions.
Market gardeners and growers selected samphire for flavour, yield and keeping quality, including named base portions.