Funghi
Whole
Whole lion's mane is the intact market form—best for storage, ripening and recipes that start from complete pieces. fungal savoury meatiness with species-specific aroma. Select sound specimens, store correctly for the ingredient, and cut only when needed so surfaces stay fresh. brown hard in wide pans; avoid steaming in crowded oil. Salt early for large joints, late for delicate leaves and soft fruit.
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Characteristics
Preparations
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 0.42 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 9.87 mg
- Salt 0.05 g
- Total Carbohydrate 4.1 g
- Dietary Fibre 1.99 g
- Total Sugars 1.57 g
- Complex / starch 0.5 g
- Protein 3.03 g
- Water 85.9 g
- Energy 29.7 kcal
- Water 85.9 g
- Carbohydrates 4.1 g
- Protein 3.03 g
- Fat 0.42 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Omega-3 0.02 g
- Vitamins 56 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.43 mg
- Vitamin B3 — Niacin 4.21 mg
- Vitamin B5 — Pantothenic Acid 1.57 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 8.2 µg
- Vitamin B9 — Folate 20.3 µg
- Vitamin C 2 mg
- Vitamin D 3 µg
- Vitamin E 0.1 mg
- Vitamin K 1 µg
- Minerals 289 mg
- Major Minerals 288 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.43 · vitamin-b3-niacin: 4.21 · vitamin-b5-pantothenic-acid: 1.57 · vitamin-b6: 0.1 · vitamin-b7-biotin: 8.2 · vitamin-b9-folate: 20.3 · vitamin-d: 3 · vitamin-e: 0.1 · vitamin-k: 1 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Foragers and early cultivators brought lion's mane into European and Asian market cookery, including named whole portions.
Cultivation and drying expanded year-round lion's mane supply, including named whole portions.
Foragers and early cultivators brought lion's mane into European and Asian market cookery, including named whole portions.