Funghi
Core
Core of maitake is the seed housing and tougher centre removed for eating quality. Core with a tool or knife; trimmings can lightly infuse liquids if clean, then discard. Taste a scrap if quality seems uncertain before committing a whole batch.
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Characteristics
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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 0.39 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.21 g
- Cholesterol 0 mg
- Sodium 10.4 mg
- Salt 0.05 g
- Total Carbohydrate 3.89 g
- Dietary Fibre 2.1 g
- Total Sugars 1.48 g
- Complex / starch 0.5 g
- Protein 2.85 g
- Water 91 g
- Energy 29.5 kcal
- Water 91 g
- Carbohydrates 3.89 g
- Protein 2.85 g
- Fat 0.39 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
- Omega-3 0.02 g
- Vitamins 53.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.4 mg
- Vitamin B3 — Niacin 3.94 mg
- Vitamin B5 — Pantothenic Acid 1.46 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 7.6 µg
- Vitamin B9 — Folate 18.9 µg
- Vitamin C 2 mg
- Vitamin D 2.8 µg
- Vitamin E 0.09 mg
- Vitamin K 0.9 µg
- Minerals 376 mg
- Major Minerals 374 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: 3.94 · vitamin-b5-pantothenic-acid: 1.46 · vitamin-b6: 0.1 · vitamin-b7-biotin: 7.6 · vitamin-b9-folate: 18.9 · vitamin-d: 2.8 · vitamin-e: 0.09 · vitamin-k: 0.9 ·
Minerals
Core of Maitake: composition reflects this culinary part relative to the whole ingredient.
History
Foragers and early cultivators brought maitake into European and Asian market cookery, including named core portions.
Cultivation and drying expanded year-round maitake supply, including named core portions.
Restaurant demand for distinct fungi cuts and grades raised maitake’s profile, including named core portions.