Herb

Stem

Stem of Vietnamese Coriander ranges from tender edible stalk to woody waste. Stems often need more time than leaves. Rinse grit. Add vietnamese coriander stem late for perfume or earlier for deep infusion. Store dry forms airtight; keep fresh stems damp. Pho, salads, and summer rolls are classic paths.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Tender Stem

Woody Stem

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 37.8

Amount per 100 g

Total Fat 0.76 g
Saturated Fat 0.2 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.42 g
Cholesterol 0 mg
Sodium 26.3 mg
Salt 0.05 g
Total Carbohydrate 7.04 g
Dietary Fibre 3.91 g
Total Sugars 1.03 g
Complex / starch 0.98 g
Protein 3.06 g
Water 88.8 g

Detailed nutrients

Energy 37.8 kcal
Water 88.8 g
Carbohydrates 7.04 g
- Sugars 1.03 g
- Starch 0.98 g
- Fibre 3.91 g
Protein 3.06 g
Fat 0.76 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
  - Omega-3 0.04 g
Vitamins 353 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.93 mg
- Vitamin B5 — Pantothenic Acid 0.37 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 71.4 µg
- Vitamin C 2 mg
- Vitamin E 1.75 mg
- Vitamin K 259 µg
Minerals 398 mg
- Major Minerals 396 mg
  - Calcium 45 mg
  - Sodium 26.3 mg
  - Potassium 325 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 0.93 · vitamin-b5-pantothenic-acid: 0.37 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 71.4 · vitamin-e: 1.75 · vitamin-k: 258.9 ·

Minerals

Sodium: 26.28 · Potassium: 325 · Calcium: 45 · Iron: 1.5 ·

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

History

1800

Markets sold vietnamese coriander as separate stem forms so cooks could match prep to the dish.

1950

Retail packing made stem of vietnamese coriander a familiar labelled product.

2000

Food service portioned stem of vietnamese coriander for consistent yield.