Funghi
Cluster Core
Maitake cluster core is a prepared form of the core, 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. Taste a scrap if quality seems uncertain before committing a whole batch.
Track this ingredient
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 0.39 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 9.41 mg
- Salt 0.05 g
- Total Carbohydrate 4.06 g
- Dietary Fibre 2.04 g
- Total Sugars 1.45 g
- Complex / starch 0.5 g
- Protein 3.09 g
- Water 86.6 g
- Energy 29.6 kcal
- Water 86.6 g
- Carbohydrates 4.06 g
- Protein 3.09 g
- Fat 0.39 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Omega-3 0.02 g
- Vitamins 54.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.41 mg
- Vitamin B3 — Niacin 4.1 mg
- Vitamin B5 — Pantothenic Acid 1.52 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 8 µg
- Vitamin B9 — Folate 19.7 µg
- Vitamin C 2 mg
- Vitamin D 2.9 µg
- Vitamin E 0.1 mg
- Vitamin K 1 µg
- Minerals 299 mg
- Major Minerals 297 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: 4.1 · vitamin-b5-pantothenic-acid: 1.52 · vitamin-b6: 0.1 · vitamin-b7-biotin: 8 · vitamin-b9-folate: 19.7 · vitamin-d: 2.9 · vitamin-e: 0.1 · vitamin-k: 1 ·
Minerals
Cluster 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 cluster core portions.
Foragers and early cultivators brought maitake into European and Asian market cookery, including named cluster core portions.
Restaurant demand for distinct fungi cuts and grades raised maitake’s profile, including named cluster core portions.