Funghi
Interior
Interior of Puffball 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 puffball: 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. Wipe pans of excess fat before deglazing if you want a bright sauce.
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 0.21 g
- Cholesterol 0 mg
- Sodium 10.1 mg
- Salt 0.05 g
- Total Carbohydrate 3.92 g
- Dietary Fibre 1.94 g
- Total Sugars 1.53 g
- Complex / starch 0.48 g
- Protein 3.11 g
- Water 94.2 g
- Energy 28.5 kcal
- Water 94.2 g
- Carbohydrates 3.92 g
- Protein 3.11 g
- Fat 0.39 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
- Omega-3 0.02 g
- Vitamins 51.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.38 mg
- Vitamin B3 — Niacin 3.75 mg
- Vitamin B5 — Pantothenic Acid 1.39 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 7.3 µg
- Vitamin B9 — Folate 18 µg
- Vitamin C 2 mg
- Vitamin D 2.7 µg
- Vitamin E 0.09 mg
- Vitamin K 0.9 µg
- Minerals 414 mg
- Major Minerals 412 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.38 · vitamin-b3-niacin: 3.75 · vitamin-b5-pantothenic-acid: 1.39 · vitamin-b6: 0.09 · vitamin-b7-biotin: 7.3 · vitamin-b9-folate: 18 · vitamin-d: 2.7 · vitamin-e: 0.09 · vitamin-k: 0.9 ·
Minerals
Interior of Puffball: composition reflects this culinary part relative to the whole ingredient.
History
Cultivation and drying expanded year-round puffball supply, including named interior portions.
Cultivation and drying expanded year-round puffball supply, including named interior portions.
Foragers and early cultivators brought puffball into European and Asian market cookery, including named interior portions.