Funghi
Dense Base
Maitake dense base 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. 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 0.2 g
- Cholesterol 0 mg
- Sodium 9.56 mg
- Salt 0.05 g
- Total Carbohydrate 3.76 g
- Dietary Fibre 1.98 g
- Total Sugars 1.57 g
- Complex / starch 0.48 g
- Protein 3.01 g
- Water 96.3 g
- Energy 28.6 kcal
- Water 96.3 g
- Carbohydrates 3.76 g
- Protein 3.01 g
- Fat 0.42 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Omega-3 0.02 g
- Vitamins 56.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.43 mg
- Vitamin B3 — Niacin 4.3 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 8.4 µg
- Vitamin B9 — Folate 20.7 µg
- Vitamin C 2 mg
- Vitamin D 3.1 µg
- Vitamin E 0.1 mg
- Vitamin K 1 µg
- Minerals 353 mg
- Major Minerals 352 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: 4.3 · vitamin-b5-pantothenic-acid: 1.6 · vitamin-b6: 0.11 · vitamin-b7-biotin: 8.4 · vitamin-b9-folate: 20.7 · vitamin-d: 3.1 · vitamin-e: 0.1 · vitamin-k: 1 ·
Minerals
Dense Base of Maitake: composition reflects this culinary part relative to the whole ingredient.
History
Cultivation and drying expanded year-round maitake supply, including named dense base portions.
Restaurant demand for distinct fungi cuts and grades raised maitake’s profile, including named dense base portions.
Cultivation and drying expanded year-round maitake supply, including named dense base portions.