Funghi
Cap
Porcini 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. Cold product sears better—pat surfaces dry and do not crowd the pan.
Track this ingredient
Cuts & parts
Product styles
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 0.2 g
- Cholesterol 0 mg
- Sodium 10.4 mg
- Salt 0.05 g
- Total Carbohydrate 3.82 g
- Dietary Fibre 2.04 g
- Total Sugars 1.43 g
- Complex / starch 0.49 g
- Protein 3.12 g
- Water 88.2 g
- Energy 29.8 kcal
- Water 88.2 g
- Carbohydrates 3.82 g
- Protein 3.12 g
- Fat 0.39 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Omega-3 0.02 g
- Vitamins 56 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.43 mg
- Vitamin B3 — Niacin 4.22 mg
- Vitamin B5 — Pantothenic Acid 1.57 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 8.2 µg
- Vitamin B9 — Folate 20.3 µg
- Vitamin C 2 mg
- Vitamin D 3 µg
- Vitamin E 0.1 mg
- Vitamin K 1 µg
- Minerals 242 mg
- Major Minerals 240 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.43 · vitamin-b3-niacin: 4.22 · vitamin-b5-pantothenic-acid: 1.57 · vitamin-b6: 0.1 · vitamin-b7-biotin: 8.2 · vitamin-b9-folate: 20.3 · vitamin-d: 3 · vitamin-e: 0.1 · vitamin-k: 1 ·
Minerals
Cap of Porcini: composition reflects this culinary part relative to the whole ingredient.
History
Foragers and early cultivators brought porcini into European and Asian market cookery, including named cap portions.
Foragers and early cultivators brought porcini into European and Asian market cookery, including named cap portions.
Foragers and early cultivators brought porcini into European and Asian market cookery, including named cap portions.