Funghi
Tender Tip
Maitake tender tip 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. 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 0.39 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 9.51 mg
- Salt 0.05 g
- Total Carbohydrate 4.11 g
- Dietary Fibre 1.94 g
- Total Sugars 1.53 g
- Complex / starch 0.51 g
- Protein 2.86 g
- Water 94.2 g
- Energy 30.2 kcal
- Water 94.2 g
- Carbohydrates 4.11 g
- Protein 2.86 g
- Fat 0.39 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Omega-3 0.02 g
- Vitamins 50.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.37 mg
- Vitamin B3 — Niacin 3.63 mg
- Vitamin B5 — Pantothenic Acid 1.35 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 7 µg
- Vitamin B9 — Folate 17.4 µg
- Vitamin C 2 mg
- Vitamin D 2.6 µg
- Vitamin E 0.08 mg
- Vitamin K 0.8 µg
- Minerals 309 mg
- Major Minerals 308 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: 0.37 · vitamin-b3-niacin: 3.63 · vitamin-b5-pantothenic-acid: 1.35 · vitamin-b6: 0.09 · vitamin-b7-biotin: 7 · vitamin-b9-folate: 17.4 · vitamin-d: 2.6 · vitamin-e: 0.08 · vitamin-k: 0.8 ·
Minerals
Tender Tip of Maitake: composition reflects this culinary part relative to the whole ingredient.
History
Restaurant demand for distinct fungi cuts and grades raised maitake’s profile, including named tender tip portions.
Restaurant demand for distinct fungi cuts and grades raised maitake’s profile, including named tender tip portions.
Cultivation and drying expanded year-round maitake supply, including named tender tip portions.