Funghi

Whole Stem

Porcini whole stem 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.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPreparedSautéedSlicedStockStored Whole

Traits

AromaticCrunchyIntactPortionPrep ReadyRecipe UnitStorageWhole Stem

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 30.7

Amount per 100 g

Total Fat 0.4 g
Saturated Fat 0.09 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.2 g
Cholesterol 0 mg
Sodium 9.98 mg
Salt 0.05 g
Total Carbohydrate 3.77 g
Dietary Fibre 1.95 g
Total Sugars 1.54 g
Complex / starch 0.52 g
Protein 2.85 g
Water 95 g

Detailed nutrients

Energy 30.7 kcal
Water 95 g
Carbohydrates 3.77 g
- Sugars 1.54 g
- Starch 0.52 g
- Fibre 1.95 g
Protein 2.85 g
Fat 0.4 g
- Saturated Fat 0.09 g
- Polyunsaturated Fat 0.2 g
  - Omega-3 0.02 g
Vitamins 59.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.46 mg
- Vitamin B3 — Niacin 4.59 mg
- Vitamin B5 — Pantothenic Acid 1.71 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 8.9 µg
- Vitamin B9 — Folate 22.2 µg
- Vitamin C 2 mg
- Vitamin D 3.3 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
Minerals 239 mg
- Major Minerals 238 mg
  - Calcium 24 mg
  - Sodium 9.98 mg
  - Potassium 204 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: 0.46 · vitamin-b3-niacin: 4.59 · vitamin-b5-pantothenic-acid: 1.71 · vitamin-b6: 0.11 · vitamin-b7-biotin: 8.9 · vitamin-b9-folate: 22.2 · vitamin-d: 3.3 · vitamin-e: 0.11 · vitamin-k: 1.1 ·

Minerals

Sodium: 9.98 · Potassium: 204 · Calcium: 24 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

500

Restaurant demand for distinct fungi cuts and grades raised porcini’s profile, including named whole stem portions.

1850

Foragers and early cultivators brought porcini into European and Asian market cookery, including named whole stem portions.

1980

Cultivation and drying expanded year-round porcini supply, including named whole stem portions.