Funghi
Base
Beech Mushroom base is a prepared form of the stem, cut or sorted so cooks get consistent pieces without full breakdown. fungal savoury meatiness with species-specific aroma. Match cooking time to piece size and moisture. brown hard in wide pans; avoid steaming in crowded oil. Use sound product and keep cut surfaces from drying out before the pan. Salt early for large joints, late for delicate leaves and soft fruit.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.39 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.21 g
- Cholesterol 0 mg
- Sodium 10.2 mg
- Salt 0.05 g
- Total Carbohydrate 3.88 g
- Dietary Fibre 2.05 g
- Total Sugars 1.44 g
- Complex / starch 0.47 g
- Protein 3.11 g
- Water 88.4 g
- Energy 28.6 kcal
- Water 88.4 g
- Carbohydrates 3.88 g
- Protein 3.11 g
- Fat 0.39 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
- Omega-3 0.02 g
- Vitamins 53.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.4 mg
- Vitamin B3 — Niacin 3.98 mg
- Vitamin B5 — Pantothenic Acid 1.48 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 7.7 µg
- Vitamin B9 — Folate 19.1 µg
- Vitamin C 2 mg
- Vitamin D 2.8 µg
- Vitamin E 0.09 mg
- Vitamin K 0.9 µg
- Minerals 264 mg
- Major Minerals 262 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.4 · vitamin-b3-niacin: 3.98 · vitamin-b5-pantothenic-acid: 1.48 · vitamin-b6: 0.1 · vitamin-b7-biotin: 7.7 · vitamin-b9-folate: 19.1 · vitamin-d: 2.8 · vitamin-e: 0.09 · vitamin-k: 0.9 ·
Minerals
Base of Beech Mushroom: composition reflects this culinary part relative to the whole ingredient.
History
Foragers and early cultivators brought beech mushroom into European and Asian market cookery, including named base portions.
Cultivation and drying expanded year-round beech mushroom supply, including named base portions.
Foragers and early cultivators brought beech mushroom into European and Asian market cookery, including named base portions.