Fennel Also indexed as: Finicchio, Florence Fennel, Sweet Anise
Preparation, uses, and tips
Wash the bulb and the greens just before using. Fennel can be cooked or eaten raw. Slice the bulb and braise slices in olive oil and broth, or use the greens as a garnish, like dill.
Buying and storing tips
Fennel can be found in the produce section of most health food stores, specialty markets, and supermarkets. Look for smallish bulbs and avoid those that are browning or cracked. The greens should be bright and fresh-looking. Cut off the greens and store the bulbs in a paper bag in the refrigerator for up to two days. Store the greens refrigerated and wrapped in plastic.
Varieties
Florence fennel, also called finocchio, has a broad, white, bulbous base and is sometimes called sweet anise. Common fennel is the variety that yields fennel seeds.
Nutrition Highlights
Fennel (raw, bulb), 1 cup (200g)
Calories: 27
Protein: 1.08g
Carbohydrate: 6.3g
Total Fat: 0.17g
Fiber: 2.7g
*Good source of: Potassium (360mg), and Vitamin C (10mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.