Used in many italian dishes, fennel has a flavor similar to anise and licorice. Although the bulb is most commonly used, the leaves (fronds), stems, and seeds can all be eaten. The fronds make an especially nice garnish on salads and pastas.
0.33000000000000007 C. of gustare vita extra virgin olive oil
2 pint Cherry tomatoes
1 Romaine heart
0.5 Head of radicchio
0.25 Fennel bulb
1 Leaves of large seedless cucumber
0.5 Red onion
0.5 C. of marinated artichoke hearts
0.33000000000000007 C. of castelvetrano pitted green olives
3 ounce Shredded pecorino romano or asiago cheese
0 Fennel fronds
Nutrition value
214
calories per serving
4 g Fat5 g Protein41 g Carbs7 g FiberOther
Current Totals
4 g Fat
5 g Protein
41 g Carbs
7 g Fiber
MacroNutrients
Carbs
41 g
Protein
5 g
Fiber
7 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
272 mg
Iron
4 mg
Vitamin A
96 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
39 mcg
Vitamin B12
0 mcg
Vitamin C
21 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
69 mg
Manganese
1 mg
Phosphorus
120 mg
Selenium
4 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
