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Product Of Australia

Fennel can be eaten raw or cooked. It works well shaved into fresh salads, or braised in a thick sauce or roasted and served with vegies and grains. The best time to use fennel is between March and August.

Health Benefits

Good source of vitamin C and a moderate source of iron.

100g of Fennel yields the following:

  • Calories – 14
  • Total Carbs – 1% of DV
  • Protein – 0.69g
  • Dietary Fibre – 6% of DV
  • Vitamin A – 9% of DV
  • Vitamin C – 5% of DV
  • Calcium – 4% of DV
  • Iron – 1% of DV

*Percent Daily Values are based on a 2000 calorie diet.

Selecting tips

  • Look for smooth, white skin.
  • There should be an absence of brown spots.
  • Choose firm, young fennel for roasting.
  • If the fennel is too large or old, it will be too dry for roasting and will taste leathery.

Storage tips

  • To store trim the bulb and keep it wrapped in the vegetable crisper for up to a week.