Funghi
Inner Frond
Maitake inner frond is a prepared form of the frond, 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. Wipe pans of excess fat before deglazing if you want a bright sauce.
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 9.83 mg
- Salt 0.05 g
- Total Carbohydrate 4.1 g
- Dietary Fibre 2.43 g
- Total Sugars 1.44 g
- Complex / starch 0.5 g
- Protein 2.9 g
- Water 86 g
- Energy 28.5 kcal
- Water 86 g
- Carbohydrates 4.1 g
- Protein 2.9 g
- Fat 0.39 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Omega-3 0.02 g
- Vitamins 59.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.33 mg
- Vitamin B3 — Niacin 3.28 mg
- Vitamin B5 — Pantothenic Acid 1.76 mg
- Vitamin B6 0.12 mg
- Vitamin B7 — Biotin 9.2 µg
- Vitamin B9 — Folate 22.8 µg
- Vitamin C 2 mg
- Vitamin D 3.4 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
- Minerals 333 mg
- Major Minerals 332 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.33 · vitamin-b3-niacin: 3.28 · vitamin-b5-pantothenic-acid: 1.76 · vitamin-b6: 0.12 · vitamin-b7-biotin: 9.2 · vitamin-b9-folate: 22.8 · vitamin-d: 3.4 · vitamin-e: 0.11 · vitamin-k: 1.1 ·
Minerals
Seaweed fronds are mineral- and fibre-rich with species-dependent iodine.
History
Restaurant demand for distinct fungi cuts and grades raised maitake’s profile, including named inner frond portions.
Restaurant demand for distinct fungi cuts and grades raised maitake’s profile, including named inner frond portions.
Restaurant demand for distinct fungi cuts and grades raised maitake’s profile, including named inner frond portions.