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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, broccoli stalks are completely edible and highly nutritious. They have a slightly sweeter taste than the florets once the tough outer skin is removed.
The best way is to trim the very bottom end and then use a vegetable peeler to remove the thick, fibrous outer layer until you reach the pale green, tender interior.
Yes. Peel and slice them into rounds or matchsticks, blanch them in boiling water for 2 minutes, shock in ice water, and then freeze in airtight bags.
Kohlrabi, cauliflower stalks, or the stems of Chinese broccoli (Gai Lan) are the best substitutes due to their similar texture and mild flavor.
When stored in a plastic bag in the crisper drawer, they typically stay fresh for 5 to 7 days.
They have a mild, slightly sweet, and crunchy flavor, similar to a cross between a water chestnut and a mild radish.
Yes, they contain similar amounts of vitamins and minerals, and often have slightly more fiber than the florets.
They are excellent in stir-fries, pureed into soups, grated into slaws, or roasted alongside other root vegetables.
Look for signs of limpness, yellowing, soft spots, or a slimy texture. A fresh stalk should be very firm and rigid.
raw broccoli stalk is a versatile ingredient found in cuisines around the world. With 34 calories per 100g and 2.8 grams of protein, it's a nutritious addition to many dishes.
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