Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves.
It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.
It is a highly aromatic and flavorful herb used in cookery and, along with the similar-tasting anise, is one of the primary ingredients of absinthe.
According to the United States Department of Agriculture (USDA) National Nutrient Database, one raw fennel bulb weighing 234 grams (g) contains:
- 73 calories
- 0.47 g of fat
- 2.9 g of protein
- 17 g of carbohydrate
- 7.3 g of dietary fiber
- no cholesterol
A cup of fennel also provides:
- 360 milligrams (mg) of potassium
- 45 mg of sodium
- 838 international units (IU) of vitamin A
- 43 mg of calcium
- 10.4 mg of vitamin C
- 0.64 mg of iron
- 0.041 mg of vitamin B-6
- 15 mg of magnesium
Fennel also contains:
- pantothenic acid
- vitamin E
- vitamin K
Fennel Head (no leaves) - 300 g
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