Funghi
Cap
Shiitake 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. Cold product sears better—pat surfaces dry and do not crowd the pan.
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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 0.38 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.21 g
- Cholesterol 0 mg
- Sodium 9.76 mg
- Salt 0.05 g
- Total Carbohydrate 3.9 g
- Dietary Fibre 1.94 g
- Total Sugars 1.55 g
- Complex / starch 0.48 g
- Protein 3.03 g
- Water 92.9 g
- Energy 28.4 kcal
- Water 92.9 g
- Carbohydrates 3.9 g
- Protein 3.03 g
- Fat 0.38 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
- Omega-3 0.02 g
- Vitamins 52.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.39 mg
- Vitamin B3 — Niacin 3.85 mg
- Vitamin B5 — Pantothenic Acid 1.43 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 7.5 µg
- Vitamin B9 — Folate 18.5 µg
- Vitamin C 2 mg
- Vitamin D 2.7 µg
- Vitamin E 0.09 mg
- Vitamin K 0.9 µg
- Minerals 335 mg
- Major Minerals 334 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: 0.39 · vitamin-b3-niacin: 3.85 · vitamin-b5-pantothenic-acid: 1.43 · vitamin-b6: 0.09 · vitamin-b7-biotin: 7.5 · vitamin-b9-folate: 18.5 · vitamin-d: 2.7 · vitamin-e: 0.09 · vitamin-k: 0.9 ·
Minerals
Cap of Shiitake: composition reflects this culinary part relative to the whole ingredient.
History
Foragers and early cultivators brought shiitake into European and Asian market cookery, including named cap portions.
Foragers and early cultivators brought shiitake into European and Asian market cookery, including named cap portions.
Foragers and early cultivators brought shiitake into European and Asian market cookery, including named cap portions.