Nutritional Value Of Fennel

Fennel (Foeniculum vulgare) is a perennial, umbelliferous herb which comes under the Apiaceae family and the genus Foeniculum. This aromatic species with its distinct flavors is generally regarded as indigenous or native to the Mediterranean shores although, it is popular all around the world. Fennel is particularly grown in areas close to sea coasts or on the river banks where there are ample of dry soils. The plant grows up to a height of 2.5 m tall with dry seed-like fruit and hollow stems. The flowers are yellow in color and they have feathery leaves that grow up to 40 cm long. The plant is used for a number of culinary and medicinal purposes and is one of the prime ingredients of absinthe. To provide you with a better idea about the concentration of different nutrients in the vegetable, a Food Rating Chart has been given in the article below.

Fennel Nutrition Facts

Amount of Fennel: 1 cup (sliced)

Total Weight of Fennel: 87 grams

Nutrients	Amount
Basic Components
Protein	1.1 g
Carbohydrates	6.3 g
Water	78.5 g
Ash	0.9 g
Calories
Total Calories	113 KJ
Calories From Fat	6.3 KJ
Calories From Carbohydrate	95.9 KJ
Calories From Protein	10.9 KJ
Carbohydrates
Dietary Fiber	2.7 g
Starch	2.7 g
Sugars	2.7 g
Glucose	2.7 g
Sucrose	2.7 g
Fructose	2.7 g
Maltose	2.7 g
Lactose	2.7 g
Fats
Total Fat	0.2 g
Saturated Fat	0.2 g
Mono Fat	0.2 g
Poly Fat	0.2 g
Vitamins
Vitamin A	117 IU
Vitamin A Alpha Carotene Beta Carotene	6.1 mcg 6.1 mcg
Niacin	0.6 mg
Betaine	0.2 mg
Vitamin C	10.4 mg
Vitamin E (Alpha Tocopherol)	10.4 mg
Vitamin E (Beta Tocopherol)	10.4 mg
Vitamin E (Gamma Tocopherol)	10.4 mg
Vitamin E (Delta Tocopherol)	10.4 mg
Folate	23.5 mcg
Vitamin K	10.4 mg
Pantothenic Acid	0.2 mg
Minerals
Calcium	42.6 mg
Copper	0.1 mg
Iron	0.6 mg
Magnesium	14.8 mg
Manganese	0.2 mg
Phosphorus	43.5 mg
Potassium	360 mg
Selenium	0.6 mcg
Sodium	45.2 mg
Zinc	0.2 mg
Saturated Fats
16:0 Palmitic	0.2 g
18:0 Stearic	0.2 g
Mono Fats
18:1 Oleic	0.2 g
Poly Fats
18:2 Linoleic	0.2 g
18:3 Linolenic	0.2 g
Other Fats
Omega 3 Fatty Acids	0.2 g
Omega 6 Fatty Acids	0.2 g
Amino Acids
Alanine	1.1 g
Arginine	1.1 g
Aspartate	1.1 g
Cystine	1.1 g
Glutamate	1.1 g
Glycine	1.1 g
Histidine	1.1 g
Isoleucine	1.1 g
Leucine	1.1 g
Lysine	1.1 g
Methionine	1.1 g
Phenylalanine	1.1 g
Proline	1.1 g
Serine	1.1 g
Threonine	1.1 g
Tryptophan	1.1 g
Tyrosine	1.1 g
Valine	1.1 g

Buying And Storing Tips:

For fennels to be of good quality, you should always check for any signs of bruising, spotting or splitting. They should be clean and firm and should have whitish or pale green color.
The stalks and leaves should have a greenish hue with no flowering buds. Presence of flowering buds is an indication that the vegetable is way beyond maturity.
Also, the stalks should be straight overlying the bulb and should not splay too much on the sides.
The best season for the cultivation of fennels is from the early part of spring to the autumn season. Fresh fennels faintly smell of licorice or anise.
It is always advisable to consume the vegetable as early as possible as they tend to age fast and lose their distinct flavor.
However, if you want to store them for a few days, you can keep them in the refrigerator where they will remain crisp and fresh for a few days.
Dried fennel seeds can be kept for a total of 6 months if they are placed in a cool and dry location in an air-tight container.
Fennel seeds placed in the refrigerator can be preserved for a longer time.

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