Funghi
Gills
Gills of Matsutake is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. fungal savoury meatiness with species-specific aroma. Handle by the moisture and perishability of matsutake: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. brown hard in wide pans; avoid steaming in crowded oil. Pairs with butter, garlic, thyme, cream, soy. Taste a scrap if quality seems uncertain before committing a whole batch.
Track this ingredient
Cuts & parts
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 0.41 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 10.5 mg
- Salt 0.05 g
- Total Carbohydrate 3.87 g
- Dietary Fibre 2.08 g
- Total Sugars 1.48 g
- Complex / starch 0.49 g
- Protein 2.86 g
- Water 88.7 g
- Energy 29.4 kcal
- Water 88.7 g
- Carbohydrates 3.87 g
- Protein 2.86 g
- Fat 0.41 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Omega-3 0.02 g
- Vitamins 51.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.38 mg
- Vitamin B3 — Niacin 3.74 mg
- Vitamin B5 — Pantothenic Acid 1.39 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 7.2 µg
- Vitamin B9 — Folate 17.9 µg
- Vitamin C 2 mg
- Vitamin D 2.7 µg
- Vitamin E 0.09 mg
- Vitamin K 0.9 µg
- Minerals 246 mg
- Major Minerals 244 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: 0.38 · vitamin-b3-niacin: 3.74 · vitamin-b5-pantothenic-acid: 1.39 · vitamin-b6: 0.09 · vitamin-b7-biotin: 7.2 · vitamin-b9-folate: 17.9 · vitamin-d: 2.7 · vitamin-e: 0.09 · vitamin-k: 0.9 ·
Minerals
Gills of Matsutake: composition reflects this culinary part relative to the whole ingredient.
History
Cultivation and drying expanded year-round matsutake supply, including named gills portions.
Restaurant demand for distinct fungi cuts and grades raised matsutake’s profile, including named gills portions.
Foragers and early cultivators brought matsutake into European and Asian market cookery, including named gills portions.