Funghi
Forked Vein
Chanterelle forked vein is a prepared form of the false gills, 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. Wipe pans of excess fat before deglazing if you want a bright sauce.
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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 0.38 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 10.2 mg
- Salt 0.05 g
- Total Carbohydrate 3.98 g
- Dietary Fibre 2 g
- Total Sugars 1.42 g
- Complex / starch 0.52 g
- Protein 3.16 g
- Water 95.7 g
- Energy 31.6 kcal
- Water 95.7 g
- Carbohydrates 3.98 g
- Protein 3.16 g
- Fat 0.38 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Omega-3 0.02 g
- Vitamins 55.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.42 mg
- Vitamin B3 — Niacin 4.15 mg
- Vitamin B5 — Pantothenic Acid 1.54 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 8.1 µg
- Vitamin B9 — Folate 20 µg
- Vitamin C 2 mg
- Vitamin D 3 µg
- Vitamin E 0.1 mg
- Vitamin K 1 µg
- Minerals 284 mg
- Major Minerals 282 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: 4.15 · vitamin-b5-pantothenic-acid: 1.54 · vitamin-b6: 0.1 · vitamin-b7-biotin: 8.1 · vitamin-b9-folate: 20 · vitamin-d: 3 · vitamin-e: 0.1 · vitamin-k: 1 ·
Minerals
Forked Vein 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 forked vein portions.
Foragers and early cultivators brought chanterelle into European and Asian market cookery, including named forked vein portions.
Foragers and early cultivators brought chanterelle into European and Asian market cookery, including named forked vein portions.