Funghi
Young Cap
Chanterelle young cap is a prepared form of the cap, 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. Rest after high heat so juices redistribute before carving or plating.
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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 0.42 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 9.98 mg
- Salt 0.05 g
- Total Carbohydrate 4.2 g
- Dietary Fibre 2.09 g
- Total Sugars 1.47 g
- Complex / starch 0.51 g
- Protein 2.88 g
- Water 90.5 g
- Energy 30.7 kcal
- Water 90.5 g
- Carbohydrates 4.2 g
- Protein 2.88 g
- Fat 0.42 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Omega-3 0.02 g
- Vitamins 55.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.42 mg
- Vitamin B3 — Niacin 4.14 mg
- Vitamin B5 — Pantothenic Acid 1.54 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 8.1 µg
- Vitamin B9 — Folate 19.9 µg
- Vitamin C 2 mg
- Vitamin D 3 µg
- Vitamin E 0.1 mg
- Vitamin K 1 µg
- Minerals 343 mg
- Major Minerals 342 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: 0.42 · vitamin-b3-niacin: 4.14 · vitamin-b5-pantothenic-acid: 1.54 · vitamin-b6: 0.1 · vitamin-b7-biotin: 8.1 · vitamin-b9-folate: 19.9 · vitamin-d: 3 · vitamin-e: 0.1 · vitamin-k: 1 ·
Minerals
Young Cap of Chanterelle: composition reflects this culinary part relative to the whole ingredient.
History
Foragers and early cultivators brought chanterelle into European and Asian market cookery, including named young cap portions.
Foragers and early cultivators brought chanterelle into European and Asian market cookery, including named young cap portions.
Restaurant demand for distinct fungi cuts and grades raised chanterelle’s profile, including named young cap portions.