Funghi

Tough Base

Chicken of the woods tough base 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

PortionPrep ReadyTough BaseVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 30.7

Amount per 100 g

Total Fat 0.38 g
Saturated Fat 0.1 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.21 g
Cholesterol 0 mg
Sodium 9.63 mg
Salt 0.05 g
Total Carbohydrate 3.87 g
Dietary Fibre 2.05 g
Total Sugars 1.44 g
Complex / starch 0.52 g
Protein 3.08 g
Water 88.5 g

Detailed nutrients

Energy 30.7 kcal
Water 88.5 g
Carbohydrates 3.87 g
- Sugars 1.44 g
- Starch 0.52 g
- Fibre 2.05 g
Protein 3.08 g
Fat 0.38 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
  - Omega-3 0.02 g
Vitamins 51.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.38 mg
- Vitamin B3 — Niacin 3.79 mg
- Vitamin B5 — Pantothenic Acid 1.41 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 7.3 µg
- Vitamin B9 — Folate 18.2 µg
- Vitamin C 2 mg
- Vitamin D 2.7 µg
- Vitamin E 0.09 mg
- Vitamin K 0.9 µg
Minerals 305 mg
- Major Minerals 304 mg
  - Calcium 32 mg
  - Sodium 9.63 mg
  - Potassium 262 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: 0.38 · vitamin-b3-niacin: 3.79 · vitamin-b5-pantothenic-acid: 1.41 · vitamin-b6: 0.09 · vitamin-b7-biotin: 7.3 · vitamin-b9-folate: 18.2 · vitamin-d: 2.7 · vitamin-e: 0.09 · vitamin-k: 0.9 ·

Minerals

Sodium: 9.63 · Potassium: 262 · Calcium: 32 · Iron: 1.5 ·

Tough Base 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.