Funghi

Whole Cluster

Maitake whole cluster is a prepared form of the cluster, 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. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPreparedStored Whole

Traits

IntactPortionPrep ReadyRecipe UnitStorageVersatileWhole Cluster

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 30.1

Amount per 100 g

Total Fat 0.39 g
Saturated Fat 0.1 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.21 g
Cholesterol 0 mg
Sodium 9.58 mg
Salt 0.05 g
Total Carbohydrate 3.89 g
Dietary Fibre 1.96 g
Total Sugars 1.57 g
Complex / starch 0.5 g
Protein 2.83 g
Water 93.9 g

Detailed nutrients

Energy 30.1 kcal
Water 93.9 g
Carbohydrates 3.89 g
- Sugars 1.57 g
- Starch 0.5 g
- Fibre 1.96 g
Protein 2.83 g
Fat 0.39 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
  - Omega-3 0.02 g
Vitamins 53.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.4 mg
- Vitamin B3 — Niacin 3.97 mg
- Vitamin B5 — Pantothenic Acid 1.47 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 7.7 µg
- Vitamin B9 — Folate 19.1 µg
- Vitamin C 2 mg
- Vitamin D 2.8 µg
- Vitamin E 0.09 mg
- Vitamin K 0.9 µg
Minerals 385 mg
- Major Minerals 384 mg
  - Calcium 47 mg
  - Sodium 9.58 mg
  - Potassium 327 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: 0.4 · vitamin-b3-niacin: 3.97 · vitamin-b5-pantothenic-acid: 1.47 · vitamin-b6: 0.1 · vitamin-b7-biotin: 7.7 · vitamin-b9-folate: 19.1 · vitamin-d: 2.8 · vitamin-e: 0.09 · vitamin-k: 0.9 ·

Minerals

Sodium: 9.58 · Potassium: 327 · Calcium: 47 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

3000 BCE

Restaurant demand for distinct fungi cuts and grades raised maitake’s profile, including named whole cluster portions.

1700

Foragers and early cultivators brought maitake into European and Asian market cookery, including named whole cluster portions.

2010

Cultivation and drying expanded year-round maitake supply, including named whole cluster portions.