Funghi
Cluster
Cluster of Enoki is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. fungal savoury meatiness with species-specific aroma. Handle by the moisture and perishability of enoki: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. brown hard in wide pans; avoid steaming in crowded oil. Pairs with butter, garlic, thyme, cream, soy. Wipe pans of excess fat before deglazing if you want a bright sauce.
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Characteristics
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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 0.4 g
- Saturated Fat 0.09 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 3.81 g
- Dietary Fibre 2.12 g
- Total Sugars 1.49 g
- Complex / starch 0.48 g
- Protein 3.08 g
- Water 91.6 g
- Energy 28.8 kcal
- Water 91.6 g
- Carbohydrates 3.81 g
- Protein 3.08 g
- Fat 0.4 g
- Saturated Fat 0.09 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 4.03 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 0.09 mg
- Vitamin K 0.9 µg
- Minerals 360 mg
- Major Minerals 358 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: 4.03 · 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: 0.09 · vitamin-k: 0.9 ·
Minerals
Cluster of Enoki: composition reflects this culinary part relative to the whole ingredient.
History
Foragers and early cultivators brought enoki into European and Asian market cookery, including named cluster portions.
Foragers and early cultivators brought enoki into European and Asian market cookery, including named cluster portions.
Restaurant demand for distinct fungi cuts and grades raised enoki’s profile, including named cluster portions.