Funghi

Ridge

Chanterelle ridge 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. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

PortionPrep ReadyRidgeVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 28.6

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 9.69 mg
Salt 0.05 g
Total Carbohydrate 4.21 g
Dietary Fibre 1.89 g
Total Sugars 1.52 g
Complex / starch 0.48 g
Protein 2.92 g
Water 90.7 g

Detailed nutrients

Energy 28.6 kcal
Water 90.7 g
Carbohydrates 4.21 g
- Sugars 1.52 g
- Starch 0.48 g
- Fibre 1.89 g
Protein 2.92 g
Fat 0.42 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
  - Omega-3 0.02 g
Vitamins 54.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.41 mg
- Vitamin B3 — Niacin 4.04 mg
- Vitamin B5 — Pantothenic Acid 1.5 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 7.8 µg
- Vitamin B9 — Folate 19.4 µg
- Vitamin C 2 mg
- Vitamin D 2.9 µg
- Vitamin E 0.1 mg
- Vitamin K 0.9 µg
Minerals 325 mg
- Major Minerals 324 mg
  - Calcium 67 mg
  - Sodium 9.69 mg
  - Potassium 247 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: 0.41 · vitamin-b3-niacin: 4.04 · vitamin-b5-pantothenic-acid: 1.5 · vitamin-b6: 0.1 · vitamin-b7-biotin: 7.8 · vitamin-b9-folate: 19.4 · vitamin-d: 2.9 · vitamin-e: 0.1 · vitamin-k: 0.9 ·

Minerals

Sodium: 9.69 · Potassium: 247 · Calcium: 67 · Iron: 1.5 ·

Ridge of Chanterelle: composition reflects this culinary part relative to the whole ingredient.

History

1200

Foragers and early cultivators brought chanterelle into European and Asian market cookery, including named ridge portions.

1900

Cultivation and drying expanded year-round chanterelle supply, including named ridge portions.

1950

Restaurant demand for distinct fungi cuts and grades raised chanterelle’s profile, including named ridge portions.