Funghi

Stem

Reishi stem is the plant’s structural stalk—edible when tender and peeled if stringy, or used for stock when fibrous. It carries mineral green flavour distinct from leaves or fruit. Trim dry ends, peel tough fibres, and cook until just tender for eating pieces. Woody cores go to the stock pot or compost. Match salt and fat to the stem’s mild bitterness or sweetness Keep cut stems cold and slightly damp until cooking.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Central Stem

Lateral Stem

Characteristics

Preparations

CookedDicedFreshPeeledSautéedSlicedStock

Traits

AromaticAromatic When YoungCrunchyFibrous Or TenderStalkTender Or Woody

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 30

Amount per 100 g

Total Fat 0.42 g
Saturated Fat 0.1 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.21 g
Cholesterol 0 mg
Sodium 9.42 mg
Salt 0.05 g
Total Carbohydrate 3.9 g
Dietary Fibre 2.01 g
Total Sugars 1.43 g
Complex / starch 0.5 g
Protein 2.99 g
Water 96.2 g

Detailed nutrients

Energy 30 kcal
Water 96.2 g
Carbohydrates 3.9 g
- Sugars 1.43 g
- Starch 0.5 g
- Fibre 2.01 g
Protein 2.99 g
Fat 0.42 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
  - Omega-3 0.02 g
Vitamins 57 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.44 mg
- Vitamin B3 — Niacin 4.32 mg
- Vitamin B5 — Pantothenic Acid 1.61 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 8.4 µg
- Vitamin B9 — Folate 20.8 µg
- Vitamin C 2 mg
- Vitamin D 3.1 µg
- Vitamin E 0.1 mg
- Vitamin K 1 µg
Minerals 325 mg
- Major Minerals 323 mg
  - Calcium 42 mg
  - Sodium 9.42 mg
  - Potassium 272 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: 0.44 · vitamin-b3-niacin: 4.32 · vitamin-b5-pantothenic-acid: 1.61 · vitamin-b6: 0.11 · vitamin-b7-biotin: 8.4 · vitamin-b9-folate: 20.8 · vitamin-d: 3.1 · vitamin-e: 0.1 · vitamin-k: 1 ·

Minerals

Sodium: 9.42 · Potassium: 272 · Calcium: 42 · Iron: 1.5 ·

Stem of Reishi: composition reflects this culinary part relative to the whole ingredient.

History

500

Market gardeners sold reishi with stems intact so buyers could judge freshness at the cut end.

1700

Regional recipes learned when reishi stems were tender enough to eat versus best for broth only.

2010

Prep kitchens portioned peeled reishi stems for consistent braises, stir-fries and stocks.