Funghi

Lateral Stem

Reishi lateral 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. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPreparedSautéedSlicedStock

Traits

AromaticCrunchyLateral StemPortionPrep Ready

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 30.4

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 10.5 mg
Salt 0.05 g
Total Carbohydrate 3.84 g
Dietary Fibre 2.11 g
Total Sugars 1.48 g
Complex / starch 0.5 g
Protein 2.86 g
Water 91.3 g

Detailed nutrients

Energy 30.4 kcal
Water 91.3 g
Carbohydrates 3.84 g
- Sugars 1.48 g
- Starch 0.5 g
- Fibre 2.11 g
Protein 2.86 g
Fat 0.41 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
  - Omega-3 0.02 g
Vitamins 50.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.37 mg
- Vitamin B3 — Niacin 3.63 mg
- Vitamin B5 — Pantothenic Acid 1.35 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 7 µg
- Vitamin B9 — Folate 17.4 µg
- Vitamin C 2 mg
- Vitamin D 2.6 µg
- Vitamin E 0.08 mg
- Vitamin K 0.8 µg
Minerals 324 mg
- Major Minerals 322 mg
  - Calcium 66 mg
  - Sodium 10.5 mg
  - Potassium 246 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.37 · vitamin-b3-niacin: 3.63 · vitamin-b5-pantothenic-acid: 1.35 · vitamin-b6: 0.09 · vitamin-b7-biotin: 7 · vitamin-b9-folate: 17.4 · vitamin-d: 2.6 · vitamin-e: 0.08 · vitamin-k: 0.8 ·

Minerals

Sodium: 10.46 · Potassium: 246 · Calcium: 66 · Iron: 1.5 ·

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

History

3000 BCE

Cultivation and drying expanded year-round reishi supply, including named lateral stem portions.

1850

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

1980

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