Funghi
Pore Surface
Porcini pore surface is a prepared form of the pores, 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. Cold product sears better—pat surfaces dry and do not crowd the pan.
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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 0.39 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 10.1 mg
- Salt 0.05 g
- Total Carbohydrate 4.21 g
- Dietary Fibre 2 g
- Total Sugars 1.58 g
- Complex / starch 0.53 g
- Protein 3.14 g
- Water 86.3 g
- Energy 31.3 kcal
- Water 86.3 g
- Carbohydrates 4.21 g
- Protein 3.14 g
- Fat 0.39 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Omega-3 0.02 g
- Vitamins 49.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.36 mg
- Vitamin B3 — Niacin 3.57 mg
- Vitamin B5 — Pantothenic Acid 1.32 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 6.9 µg
- Vitamin B9 — Folate 17.1 µg
- Vitamin C 2 mg
- Vitamin D 2.5 µg
- Vitamin E 0.08 mg
- Vitamin K 0.8 µg
- Minerals 330 mg
- Major Minerals 328 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: 0.36 · vitamin-b3-niacin: 3.57 · vitamin-b5-pantothenic-acid: 1.32 · vitamin-b6: 0.09 · vitamin-b7-biotin: 6.9 · vitamin-b9-folate: 17.1 · vitamin-d: 2.5 · vitamin-e: 0.08 · vitamin-k: 0.8 ·
Minerals
Pore Surface 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 pore surface portions.
Foragers and early cultivators brought porcini into European and Asian market cookery, including named pore surface portions.
Foragers and early cultivators brought porcini into European and Asian market cookery, including named pore surface portions.