Funghi

Base

Chanterelle 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. Taste a scrap if quality seems uncertain before committing a whole batch.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPreparedSautéedSlicedStock

Traits

AromaticBaseCrunchyPortionPrep Ready

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 30.3

Amount per 100 g

Total Fat 0.41 g
Saturated Fat 0.1 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.2 g
Cholesterol 0 mg
Sodium 9.61 mg
Salt 0.05 g
Total Carbohydrate 4.2 g
Dietary Fibre 1.92 g
Total Sugars 1.54 g
Complex / starch 0.5 g
Protein 3.14 g
Water 92.1 g

Detailed nutrients

Energy 30.3 kcal
Water 92.1 g
Carbohydrates 4.2 g
- Sugars 1.54 g
- Starch 0.5 g
- Fibre 1.92 g
Protein 3.14 g
Fat 0.41 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
  - Omega-3 0.02 g
Vitamins 50.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.37 mg
- Vitamin B3 — Niacin 3.68 mg
- Vitamin B5 — Pantothenic Acid 1.36 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 7.1 µg
- Vitamin B9 — Folate 17.6 µg
- Vitamin C 2 mg
- Vitamin D 2.6 µg
- Vitamin E 0.09 mg
- Vitamin K 0.9 µg
Minerals 429 mg
- Major Minerals 428 mg
  - Calcium 69 mg
  - Sodium 9.61 mg
  - Potassium 349 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: 0.37 · vitamin-b3-niacin: 3.68 · vitamin-b5-pantothenic-acid: 1.36 · vitamin-b6: 0.09 · vitamin-b7-biotin: 7.1 · vitamin-b9-folate: 17.6 · vitamin-d: 2.6 · vitamin-e: 0.09 · vitamin-k: 0.9 ·

Minerals

Sodium: 9.61 · Potassium: 349 · Calcium: 69 · Iron: 1.5 ·

Base 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 base portions.

1800

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

2000