Directions:
- Trim stalks from fennel bulbs; cut each bulb into quarters. Steam for about 20 minutes or until almost tender.
- Place, cut side up, in a small shallow baking dish. Brush with lemon juice.
- Stir together parmesan, lemon rind and pepper; sprinkle over fennel. Bake in 375' oven for 20-25 minutes or until tender and parmesan is golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.94 Kcal (280 kJ) | ||
| Calories from fat | 16.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 3% | |
|---|---|---|---|
| Cholesterol | 6.86mg | 2% | |
| Sodium | 157.39mg | 7% | |
| Potassium | 500.03mg | 11% | |
| Total Carbs | 9.26g | 3% | |
| Sugars | 0.37g | 1% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 3.63g | 7% | |
| Vitamin C | 16mg | 27% | |
| Iron | 1.3mg | 7% | |
| Calcium | 127.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 51.85 Kcal (217 kJ) | ||
| Calories from fat | 13.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 3% | |
|---|---|---|---|
| Cholesterol | 5.32mg | 2% | |
| Sodium | 121.92mg | 7% | |
| Potassium | 387.35mg | 11% | |
| Total Carbs | 7.17g | 3% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 2.75g | 14% | |
| Protein | 2.81g | 7% | |
| Vitamin C | 12.4mg | 27% | |
| Iron | 1mg | 7% | |
| Calcium | 99.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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