Funghi
Base
Morel base is a prepared form of the stem, 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. Rest after high heat so juices redistribute before carving or plating.
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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 0.38 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.21 g
- Cholesterol 0 mg
- Sodium 9.6 mg
- Salt 0.05 g
- Total Carbohydrate 3.89 g
- Dietary Fibre 2.12 g
- Total Sugars 1.49 g
- Complex / starch 0.49 g
- Protein 3.11 g
- Water 91.6 g
- Energy 29.7 kcal
- Water 91.6 g
- Carbohydrates 3.89 g
- Protein 3.11 g
- Fat 0.38 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
- Omega-3 0.02 g
- Vitamins 50.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.37 mg
- Vitamin B3 — Niacin 3.65 mg
- Vitamin B5 — Pantothenic Acid 1.36 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 7.1 µg
- Vitamin B9 — Folate 17.5 µg
- Vitamin C 2 mg
- Vitamin D 2.6 µg
- Vitamin E 0.09 mg
- Vitamin K 0.8 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: 0.37 · vitamin-b3-niacin: 3.65 · vitamin-b5-pantothenic-acid: 1.36 · vitamin-b6: 0.09 · vitamin-b7-biotin: 7.1 · vitamin-b9-folate: 17.5 · vitamin-d: 2.6 · vitamin-e: 0.09 · vitamin-k: 0.8 ·
Minerals
Base 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 base portions.
Cultivation and drying expanded year-round morel supply, including named base portions.
Foragers and early cultivators brought morel into European and Asian market cookery, including named base portions.