Funghi
Pores
Pores of Porcini 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 porcini: 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. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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 0.42 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 9.46 mg
- Salt 0.05 g
- Total Carbohydrate 4.15 g
- Dietary Fibre 1.92 g
- Total Sugars 1.52 g
- Complex / starch 0.48 g
- Protein 2.94 g
- Water 93.6 g
- Energy 30.8 kcal
- Water 93.6 g
- Carbohydrates 4.15 g
- Protein 2.94 g
- Fat 0.42 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Omega-3 0.02 g
- Vitamins 60.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.33 mg
- Vitamin B3 — Niacin 4.69 mg
- Vitamin B5 — Pantothenic Acid 1.74 mg
- Vitamin B6 0.12 mg
- Vitamin B7 — Biotin 9.1 µg
- Vitamin B9 — Folate 22.7 µg
- Vitamin C 2 mg
- Vitamin D 3.4 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
- Minerals 419 mg
- Major Minerals 417 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: 4.69 · vitamin-b5-pantothenic-acid: 1.74 · vitamin-b6: 0.12 · vitamin-b7-biotin: 9.1 · vitamin-b9-folate: 22.7 · vitamin-d: 3.4 · vitamin-e: 0.11 · vitamin-k: 1.1 ·
Minerals
Pores 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 pores portions.
Cultivation and drying expanded year-round porcini supply, including named pores portions.
Restaurant demand for distinct fungi cuts and grades raised porcini’s profile, including named pores portions.