Vegetable

Stem

Savoy Cabbage 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 Taste a raw scrap—bitterness means longer cooking or peeling.

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 35.2

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.16 g
Cholesterol 0 mg
Sodium 19.5 mg
Salt 0.05 g
Total Carbohydrate 6.94 g
Dietary Fibre 2.6 g
Total Sugars 2.96 g
Complex / starch 2.03 g
Protein 2.09 g
Water 87.6 g

Detailed nutrients

Energy 35.2 kcal
Water 87.6 g
Carbohydrates 6.94 g
- Sugars 2.96 g
- Starch 2.03 g
- Fibre 2.6 g
Protein 2.09 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
  - Omega-3 0.02 g
Vitamins 594 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.66 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 159 µg
- Vitamin C 2 mg
- Vitamin E 1.56 mg
- Vitamin K 413 µg
Minerals 345 mg
- Major Minerals 343 mg
  - Calcium 22 mg
  - Sodium 19.5 mg
  - Potassium 302 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: 0.66 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 159.2 · vitamin-e: 1.56 · vitamin-k: 413 ·

Minerals

Sodium: 19.46 · Potassium: 302 · Calcium: 22 · Iron: 1.5 ·

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

History

1500

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

1700

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

2010

Prep kitchens portioned peeled savoy cabbage stems for consistent braises, stir-fries and stocks.