Funghi
Cap
Morel cap is the mushroom top—main meaty yield when thick. Brown hard in a wide pan. Wipe clean, slice, salt after colour starts. Avoid steaming in crowded pans. butter, garlic, thyme, cream, soy. Salt early for large joints, late for delicate leaves and soft fruit.
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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 10.6 mg
- Salt 0.05 g
- Total Carbohydrate 4.19 g
- Dietary Fibre 2.1 g
- Total Sugars 1.47 g
- Complex / starch 0.48 g
- Protein 2.83 g
- Water 90.8 g
- Energy 28.7 kcal
- Water 90.8 g
- Carbohydrates 4.19 g
- Protein 2.83 g
- Fat 0.41 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 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 364 mg
- Major Minerals 363 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
Cap of Morel: composition reflects this culinary part relative to the whole ingredient.
History
Foragers and early cultivators brought morel into European and Asian market cookery, including named cap portions.
Foragers and early cultivators brought morel into European and Asian market cookery, including named cap portions.
Foragers and early cultivators brought morel into European and Asian market cookery, including named cap portions.