Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Sautéed vegetable stems Calories
Fiber-rich sautéed vegetable dish
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Sautéed vegetable stems (150 g) has 117 calories. That works out to 78 calories per 100 g. It contains 9.9 g of carbs, 3.3 g of protein, 6.5 g of fat and 4.8 g of fiber. Its 352.5 µg of Vitamin K covers 294% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Sautéed vegetable stems Nutrition Facts
Selected: 1 serving (medium) · 150 g
117
KCAL / 150G
Carbs
9.9g
· 4% DV
Protein
3.3g
· 7% DV
Fat
6.5g
· 8% DV
Fiber
4.8g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 36% · Protein 12% · Fat 52%
Sautéed vegetable stems nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 117 kcal | |
| Total fat | 6.5 g | 8% |
| Saturated fat | 0.93 g | 5% |
| Trans fat | 0 g | |
| Sodium | 68 mg | 3% |
| Total carbohydrate | 9.9 g | 4% |
| Fiber | 4.8 g | 17% |
| Protein | 3.3 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
Log this food in EatBetter
100,000+ people use it
- Get your daily calorie target
- Snap your meal, log it in seconds
- See every vitamin and mineral
📸 Scan the code to get the app free.
How Many Calories in 1 Serving of Sautéed vegetable stems?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 117 kcal |
| 1 tablespoon (chopped) | 15 g | 12 kcal |
| ½ cup (chopped) | 75 g | 59 kcal |
| 100 g | 100 g | 78 kcal |
| 1 piece (small) | 100 g | 78 kcal |
| 1 cup (chopped) | 150 g | 117 kcal |
| 1 serving (large) | 220 g | 172 kcal |
| 1 serving (extra large) | 300 g | 234 kcal |
Calculated from 78 calories per 100 g.
Frequently Asked Questions About Sautéed vegetable stems
What is sautéed vegetable stems?
Sautéed vegetable stems is a dish made by chopping edible stalks and cooking them in a pan, often with onion, oil, and seasonings. The stems usually go in before tender leaves or quicker-cooking vegetables.
Which vegetables work best in sautéed vegetable stems?
Tender stalks from chard, broccoli, celery, and cauliflower work well in sautéed vegetable stems. Choose fresh stems and remove woody or damaged sections, which can stay tough even after cooking.
How do you stop sautéed vegetable stems from turning stringy?
Peel the outer fibers from particularly stringy stalks, such as mature celery, before making sautéed vegetable stems. Cutting the stems across into small pieces and cooking them before any leaves also helps them soften evenly.
Can you use broccoli stems in sautéed vegetable stems?
Yes, broccoli stems are a good choice for sautéed vegetable stems. Peel the thicker outer layer, slice the tender center, and add it to the pan before the florets, which need less time to cook.
Can you eat the stems in sautéed vegetable stems raw?
Some vegetable stems used in sautéed vegetable stems, such as young broccoli or celery, can be eaten raw, but the dish itself is cooked. Sautéing softens tougher stalks and brings out their savory flavor.
How do you keep sautéed vegetable stems from getting watery?
Cook sautéed vegetable stems in a wide, hot pan without overcrowding it. Add salt once the vegetables have started to soften, and leave the pan uncovered so released moisture can evaporate.
How do you season sautéed vegetable stems?
Garlic, black pepper, lemon, and herbs such as dill or parsley complement sautéed vegetable stems. Add lemon near the end so its fresh flavor stays distinct rather than disappearing during cooking.
What can you serve with sautéed vegetable stems?
Sautéed vegetable stems pair well with rice, grains, beans, or a plant-based yogurt, and can also be served as a side dish. A squeeze of lemon makes the savory stalks taste brighter.
How long do sautéed vegetable stems keep in the fridge?
Sautéed vegetable stems keep for a few days in the refrigerator when cooled and stored in a covered container. Reheat only the portion you plan to eat, adding a splash of water if the stems seem dry.
Can you freeze sautéed vegetable stems?
Yes, you can freeze sautéed vegetable stems in an airtight container once they have cooled. The stalks may soften after thawing, so they work best reheated in a pan or stirred into soups and grain dishes.
Sautéed vegetable stems Vitamins & Minerals
Vitamins
Vitamin K
352.5µg · 294% DV
Vitamin A
315µg · 35% DV
Vitamin C
27mg · 30% DV
Folate
81µg · 20% DV
Minerals
Manganese
0.51mg · 22% DV
Copper
0.15mg · 17% DV
Potassium ⭐
510mg · 15% DV
Calcium
126mg · 13% DV
Sodium
68mg · 3% DV
Sautéed vegetable stems Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Sautéed vegetable stems
To burn the 117 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Sautéed vegetable stems?
Sautéed vegetable stems is a simple dish made by chopping and cooking edible stems—such as those from chard or spinach—in a pan. It is a useful way to cook parts of vegetables that might otherwise be left unused; onion or garlic can be added, though the mix depends on what is available.
The stems soften while often keeping a little bite, and their flavour varies with the vegetables used. Serve it warm as a side or a small shared plate, with bread or alongside a main dish. It is a fibre-rich choice; for a lighter version, use a modest amount of oil and finish with lemon.
How Nutritious Is Sautéed vegetable stems?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Sautéed vegetable stems Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Sautéed vegetable stems Contain Allergens?
No known major allergens
Which Diets Is Sautéed vegetable stems Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Sautéed vegetable stems Fat Profile
SATURATED
0.93g
MONOUNSATURATED
3.68g
POLYUNSATURATED
1.53g
Omega 6:3 ratio 7.1:1
Above the ideal 4:1 (7.1:1).
Compare Sautéed vegetable stems
Foods Similar to Sautéed vegetable stems
Have another question about Sautéed vegetable stems?
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Scan calories with your camera
Instant AI nutrition analysis
Nutrition data compiled from USDA FoodData Central and scientific sources.