Vegetable Stems: Add These to You Diet

Are you getting the most out of your vegetables? Probably not if you’re tossing the stems in the trash without a second thought. Contrary to popular belief, vegetable stems are not only edible but also packed with nutrients and flavor. Read on to learn about some of the best vegetable stems to add to your diet.

Regarding vegetables, most people only think about the leaves and fruits.

However, the stems of vegetables are also edible and quite nutritious.

Many overlook the branches when eating their veggies, which is a shame because they’re missing out on some great flavors and nutrients.

This article will discuss some of the best stem vegetables to add to your diet.

Jump to:

• What are vegetable stems
• Why you should eat vegetable stems
• The nutritional value of vegetable stems
• How to prepare and cook vegetable stems
• Vegetable stems you could add to your diet
• Recipes for dishes that include vegetable stems
• Tips for adding more vegetable stems to your diet
• FAQs about eating vegetable stems

What are vegetable stems

Stems are an essential part of plants – they support the leaves and flowers and help transport water and nutrients throughout the plant.

Most stems are green and rigid, but some, like those of cucumbers and grapes, are soft and flexible.

Stems can be round, square, triangular, hollow, or solid.

Some plants, such as bamboo, have hollow stems filled with air, while others, such as ferns, have solid branches filled with water.

There are two main types of stem – herbaceous stems, which die back each year, and woody stems, which remain alive for many years.

Woody stems are usually thicker and more robust than herbaceous stems, as they need to support the weight of the plant’s leaves and flowers. 

Herbaceous stems are generally thinner and more fragile, as they do not need to keep as much weight.

Here you can find a list of vegetables starting with the letter e.

Why you should eat vegetable stems

Vegetable stems are the portion of the plant that is often overlooked when eating vegetables.

However, some stems are edible and quite nutritious.

They contain antioxidants, anti-inflammatory nutrients, and fiber, all beneficial for your health.

For example, broccoli stems are a good source of fiber, vitamins A and C, and folic acid.

Furthermore, vegetable stems are usually more crunchy than their leaves, making them a great addition to salads and stir-fries.

So next time you’re in the kitchen, don’t throw away those veggie stems without checking- give them a try!

Who knows, you might find that you like them.

The nutritional value of vegetable stems

When it comes to nutrition, we tend to focus on the parts of fruits and vegetables that are most noticeable: the plump tomatoes, the crisp lettuce leaves, and the sweet apples.

But what about the stems? Though they may not be as showy as the other parts of the plant, vegetable stems can be pretty nutritious.

For example, broccoli stems are a good source of fiber, while bok choy stems contain high levels of vitamins A and C.

In addition, vegetable stems can add a unique crunch and flavor to dishes.

So next time you’re at the grocery store, don’t pass up that bunch of celery—give them a try, and you might just be surprised at how good they are for you.

Read here about the best low carb vegetables you can include in your Keto diet.

How to prepare and cook vegetable stems

You can eat them raw or cooked. If you’re going to cook them, here are a few ways to do so:

-Boil: Place the stems in a pot of boiling water and cook for 3-5 minutes, until tender.

-Steam: Place the stems in a steamer basket and cook for 5-7 minutes, until tender.

-Roast: Cut the stems into pieces and roast in a preheated oven at 400 degrees Fahrenheit for 10-15 minutes, until crisp.

-Stir-fry: Cut the stems into pieces and stir-fry in a hot pan with oil for 3-5 minutes, until tender.

Regardless of how you prepare them, vegetable stems are a delicious and nutritious addition to any meal. Give them a try!

Vegetable stems you could add to your diet

Asparagus

Asparagus is a tasty vegetable that’s popular in many dishes.

It has long, thin stems harvested before they become woody and tough.

The new shoots are nutritious and delicious when eaten fresh or cooked.

Broccoli Stems

While the florets are the most popular part of the plant, the stem can be a delicious and nutritious addition to any meal.

Broccoli stems are a good source of fiber, vitamins, and minerals.

They can be eaten raw or cooked and are often used in stir-fries, soups, and salads.

Cauliflower Stems

Cauliflower is a member of the cruciferous family of vegetables, including broccoli, kale, and Brussels sprouts.

The stem is fibrous and crunchy, with a milder flavor than the florets.

You can eat them raw or cooked and makes an excellent addition to salads and stir-fries.

When choosing a cauliflower, look for a head that is firm and heavy for its size.

The stem and leaves should be fresh and green. Avoid heads that have brown spots or are starting to flower.

Celery

Did you know that celery is a member of the parsley family?

Celery has been cultivated for centuries.

It is typically eaten raw but can also be cooked or juiced.

The plant’s stalk is the most commonly consumed part, but the leaves are also edible.

It is low in calories and has vitamins and minerals, making it a healthy addition to any diet.

So the next time you’re at the grocery store, pick up some celery for snacks or your favorite recipe.

100 g of celery, raw has:

14 kcal

0.69 g Protein

2.97 g Carbohydrate

1.6 g Fiber

260 mg Potassium

40 mg Calcium

Rhubarb

Rhubarb is delicious and versatile; you can use it in pies, jams, and cocktails.

But did you know that the stem of the rhubarb plant is the only part edible? In fact, the leaves are toxic.

Rhubarb has been consumed for centuries in Asia as a food and medicine.

The stem is rich in vitamins and minerals and is believed to have numerous health benefits.

For example, it boosts digestion, lowers cholesterol, and protects against cancer.

So next time you’re at the farmers market, pick up a bunch of this fresh vegetable stems!

100 g of rhubarb, raw has:

21 kcal

0.9 g Protein

4.54 g Carbohydrate

1.8 g Fiber

288 mg Potassium

86 mg Calcium

Onion green stem

It is long and thin, with a strong flavor.

Onion greens are a good source of vitamins A and C and dietary fiber.

They can be eaten raw or cooked and used as a dish decoration.

However, they can also be chopped up and used in cooked dishes, such as omelets or stir-fries.

When cooked, they can be used as a garnish or added to soups and salads.

Other vegetable stems you can add to your diet

– Fennel bulb stem

– Kale

– Kohlrabi

– Leek stem

– Lettuce

– Pak Choi stems

– Parsley stems

– Bamboo Shoots

– Brussels Sprouts

There are many stems that we don’t typically think of as being edible, but they are!

Also, you might be surprised at how delicious they are.

Here you can find the full list of high carb vegetables.

Recipes for dishes that include vegetable stems

There are many recipes for dishes that include vegetable stems. Here are a few of our favorites:

– Broccoli stem and cheese soup

– Celery stem and peanut butter dip

– Cucumber and tomato salad with onion green stem vinaigrette

– Bok choy and shrimp stir-fry with garlic stem sauce

– Roasted cauliflower with Parmesan cheese and pancetta stems

These are just a few ideas—there are countless ways to incorporate vegetable stems into your cooking. 

Get creative and see what you can come up with!

As you can see, there are many benefits to eating vegetable stems.

They’re nutritious, can add a unique flavor and crunch to dishes, and are widely available.

Tips for adding more vegetable stems to your diet

Eating more vegetables can be challenging, especially if you’re not used to cooking them.

A great way to add more vegetables to your diet is to incorporate them into dishes you enjoy.

Also, adding vegetable stems to your diet is a great way to increase your intake of essential nutrients like fiber and vitamins.

For example, add chopped-up broccoli or cauliflower if you’re making a pasta sauce.

Or, if you’re stir-frying chicken, add some sliced carrots or celery. And by using the tips above, you can easily add them to your favorite dishes.

Read here about Rhubarb and Celery nutrition facts.

FAQs about eating vegetable stems