Herb

Woody Stem

Woody stems of Vietnamese Coriander are fibrous—infuse and discard. Strip leaves for fine chop. As a woody stem section of stem, portion for even cooking and clear labelling. Add vietnamese coriander woody 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

Characteristics

Preparations

CookedFreshPreparedSautéedSlicedStock

Traits

AromaticCrunchyPortionPrep ReadyWoody Stem

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 42

Amount per 100 g

Total Fat 0.8 g
Saturated Fat 0.21 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.38 g
Cholesterol 0 mg
Sodium 24.1 mg
Salt 0.05 g
Total Carbohydrate 7.12 g
Dietary Fibre 4.03 g
Total Sugars 0.95 g
Complex / starch 1.06 g
Protein 3.03 g
Water 79.9 g

Detailed nutrients

Energy 42 kcal
Water 79.9 g
Carbohydrates 7.12 g
- Sugars 0.95 g
- Starch 1.06 g
- Fibre 4.03 g
Protein 3.03 g
Fat 0.8 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
  - Omega-3 0.04 g
Vitamins 348 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.92 mg
- Vitamin B5 — Pantothenic Acid 0.36 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 70.5 µg
- Vitamin C 2 mg
- Vitamin E 1.72 mg
- Vitamin K 256 µg
Minerals 250 mg
- Major Minerals 248 mg
  - Calcium 22 mg
  - Sodium 24.1 mg
  - Potassium 202 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: 0.92 · vitamin-b5-pantothenic-acid: 0.36 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 70.5 · vitamin-e: 1.72 · vitamin-k: 255.7 ·

Minerals

Sodium: 24.08 · Potassium: 202 · Calcium: 22 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Food service portioned woody stem of vietnamese coriander for consistent yield.