Funghi
Cap
Reishi cap is the mushroom top—main meaty yield when thick. Brown hard in a wide pan. Wipe clean, slice, salt after colour starts. Avoid steaming in crowded pans. butter, garlic, thyme, cream, soy. Even thickness matters more than elaborate marinades for consistent doneness.
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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 0.41 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 9.77 mg
- Salt 0.05 g
- Total Carbohydrate 4.23 g
- Dietary Fibre 2.04 g
- Total Sugars 1.45 g
- Complex / starch 0.5 g
- Protein 2.88 g
- Water 86.7 g
- Energy 30.5 kcal
- Water 86.7 g
- Carbohydrates 4.23 g
- Protein 2.88 g
- Fat 0.41 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Omega-3 0.02 g
- Vitamins 58.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.45 mg
- Vitamin B3 — Niacin 4.44 mg
- Vitamin B5 — Pantothenic Acid 1.65 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 8.6 µg
- Vitamin B9 — Folate 21.4 µg
- Vitamin C 2 mg
- Vitamin D 3.2 µg
- Vitamin E 0.11 mg
- Vitamin K 1 µg
- Minerals 421 mg
- Major Minerals 420 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: 0.45 · vitamin-b3-niacin: 4.44 · vitamin-b5-pantothenic-acid: 1.65 · vitamin-b6: 0.11 · vitamin-b7-biotin: 8.6 · vitamin-b9-folate: 21.4 · vitamin-d: 3.2 · vitamin-e: 0.11 · vitamin-k: 1 ·
Minerals
Cap of Reishi: composition reflects this culinary part relative to the whole ingredient.
History
Foragers and early cultivators brought reishi into European and Asian market cookery, including named cap portions.
Foragers and early cultivators brought reishi into European and Asian market cookery, including named cap portions.
Foragers and early cultivators brought reishi into European and Asian market cookery, including named cap portions.