Vegetable
Stem
Tomato stem and calyx are usually discarded but can scent vine-ripened presentations and infusions when clean and aromatic. They are not a bulk edible; use for perfume, not bulk vegetable yield. Steep briefly in warm oil or place on the plate for aroma with peak-season fruit. Do not cook as a vegetable portion.
Track this ingredient
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 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 20.8 mg
- Salt 0.05 g
- Total Carbohydrate 7.32 g
- Dietary Fibre 2.42 g
- Total Sugars 2.94 g
- Complex / starch 1.92 g
- Protein 2.04 g
- Water 87 g
- Energy 36 kcal
- Water 87 g
- Carbohydrates 7.32 g
- Protein 2.04 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 75.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.55 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 34.9 µg
- Vitamin C 2 mg
- Vitamin E 0.34 mg
- Vitamin K 21.1 µg
- Minerals 348 mg
- Major Minerals 347 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.55 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 34.9 · vitamin-e: 0.34 · vitamin-k: 21.1 ·
Minerals
Stem of Tomato: composition reflects this culinary part relative to the whole ingredient.
History
Market tomatoes sold on the vine kept stems as a freshness cue.
Vine-ripened retail clusters made stems part of the premium tomato image.
Chefs used tomato vine and stem aroma in infusions and plating theatre.