Funghi

Puffball

Puffball (Lycoperdon, Calvatia, and related genera) is an edible fungus when young and pure white inside, with mild flavour and tofu-like or marshmallow-firm texture depending on species. Giant puffballs can be sliced into steaks; smaller gem-studded puffballs are cooked whole or halved. Only solid white interiors are culinary—once spore mass yellows or purples, discard. Not related to toxic lookalikes with hidden gill structures; careful identification is essential for wild harvest.

Also known as: Puffball, Giant Puffball, Vesse-de-loup, Bovist

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Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Interior

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles. Showing 10 of 11.

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Purple-spored Puffball

Common Puffball

Pear-shaped Puffball

Calvatia cyathiformis

Giant Puffball

Calvatia gigantea

Mosaic Puffball

Lycoperdon perlatum

Lycoperdon pyriforme

Handkea utriformis

View all 11 breeds & varieties

Characteristics

Preparations

BoiledCannedChilledChoppedDicedDriedFermentedFreeze DriedFreshFrozenGrilledHalvedMincedPickledPowderPreservedRoastedSaltedSautéedSliceSlicedSmokedSteamedStuffedTornWhole

Provenance

BiodynamicForagedLocally GrownLog GrownOrganicPesticide FreeSeasonalSingle OriginSubstrate GrownWild Harvested

Sources

Indoor FarmedOutdoor FarmedWild

Traits

CleanDelicateEarthyFreshMildNeutralSoftTender

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 32

Amount per 100 g

Total Fat 0.41 g
Saturated Fat 0.09 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.21 g
Cholesterol 0 mg
Sodium 10.3 mg
Salt 0.05 g
Total Carbohydrate 3.79 g
Dietary Fibre 2.14 g
Total Sugars 1.47 g
Complex / starch 0.54 g
Protein 2.8 g
Water 90.8 g

Detailed nutrients

Energy 32 kcal
Water 90.8 g
Carbohydrates 3.79 g
- Sugars 1.47 g
  - Monosaccharides 1.02 g
  - Disaccharides 0.44 g
- Starch 0.54 g
  - Amylose 0.14 g
  - Amylopectin 0.41 g
  - Digestible Starch 0.46 g
  - Resistant Starch 0.05 g
- Fibre 2.14 g
  - Soluble Fibre 0.75 g
  - Insoluble Fibre 1.39 g
Protein 2.8 g
- Fungal Protein 2.66 g
Fat 0.41 g
- Saturated Fat 0.09 g
- Polyunsaturated Fat 0.21 g
  - Omega-3 0.02 g
  - Omega-6 0.11 g
Vitamins 63.4 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.45 mg
- Vitamin B3 — Niacin 4.47 mg
- Vitamin B5 — Pantothenic Acid 1.66 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 8.7 µg
- Vitamin B9 — Folate 21.6 µg
- Vitamin C 2 mg
- Vitamin D 3.2 µg
- Vitamin E 0.11 mg
- Vitamin K 1 µg
Minerals 220 mg
- Major Minerals 214 mg
  - Calcium 42 mg
  - Sodium 10.3 mg
  - Potassium 162 mg
- Trace Minerals 6.1 mg
  - Iron 0.7 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.45 · vitamin-b3-niacin: 4.47 · vitamin-b5-pantothenic-acid: 1.66 · vitamin-b6: 0.11 · vitamin-b7-biotin: 8.7 · vitamin-b9-folate: 21.6 · vitamin-d: 3.2 · vitamin-e: 0.11 · vitamin-k: 1 ·

Minerals

Sodium: 10.33 · Potassium: 162 · Calcium: 42 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·

Mushrooms are high-water fungal tissue with modest protein and distinctive beta-glucans.

In the kitchen

Culinary partners and combinations that usually underperform with Puffball.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

500 BCE

Temperate foragers ate young puffballs as soft, mild wild fungi across Europe and the Americas.

1700GB

English naturalists and cooks recorded giant puffball steaks as rural fare.

1900

Field guides standardised the white-interior rule for safe puffball eating.

2000

Foraging revivals returned giant puffball to seasonal restaurant menus.