Funghi

Mid Shelf

Chicken of the woods mid shelf is prepared from fresh young brackets—fibrous, lemon-tinted, and chicken-like when sautéed. Only gather with expert identification; lookalikes exist. Slice young tender edges; older bases are tough. Cook thoroughly. Sauté with butter or oil until moist and meaty. Avoid specimens from polluted wood.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

Mid ShelfPortionPrep ReadyVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 31

Amount per 100 g

Total Fat 0.39 g
Saturated Fat 0.1 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.2 g
Cholesterol 0 mg
Sodium 10.3 mg
Salt 0.05 g
Total Carbohydrate 3.77 g
Dietary Fibre 1.94 g
Total Sugars 1.56 g
Complex / starch 0.52 g
Protein 2.86 g
Water 93.1 g

Detailed nutrients

Energy 31 kcal
Water 93.1 g
Carbohydrates 3.77 g
- Sugars 1.56 g
- Starch 0.52 g
- Fibre 1.94 g
Protein 2.86 g
Fat 0.39 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
  - Omega-3 0.02 g
Vitamins 59.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.34 mg
- Vitamin B3 — Niacin 3.35 mg
- Vitamin B5 — Pantothenic Acid 1.24 mg
- Vitamin B6 0.12 mg
- Vitamin B7 — Biotin 9.4 µg
- Vitamin B9 — Folate 23.2 µg
- Vitamin C 2 mg
- Vitamin D 3.5 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
Minerals 248 mg
- Major Minerals 246 mg
  - Calcium 28 mg
  - Sodium 10.3 mg
  - Potassium 208 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.34 · vitamin-b3-niacin: 3.35 · vitamin-b5-pantothenic-acid: 1.24 · vitamin-b6: 0.12 · vitamin-b7-biotin: 9.4 · vitamin-b9-folate: 23.2 · vitamin-d: 3.5 · vitamin-e: 0.11 · vitamin-k: 1.1 ·

Minerals

Sodium: 10.34 · Potassium: 208 · Calcium: 28 · Iron: 1.5 ·

Mid Shelf of Chicken of the Woods: composition reflects this culinary part relative to the whole ingredient.

History

1900

Foragers and farms sorted mushrooms by cap, stem, and maturity for market.

1980

Cultivated mushrooms made consistent parts widely available.

2010

Fine dining spotlighted gills, stems, and young versus mature textures.