Funghi

Outer Gills

Shiitake outer gills is a prepared form of the gills, 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. Cold product sears better—pat surfaces dry and do not crowd the pan.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

Outer GillsPortionPrep ReadyVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 28.4

Amount per 100 g

Total Fat 0.39 g
Saturated Fat 0.1 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.19 g
Cholesterol 0 mg
Sodium 9.82 mg
Salt 0.05 g
Total Carbohydrate 4.08 g
Dietary Fibre 2.12 g
Total Sugars 1.51 g
Complex / starch 0.52 g
Protein 3.08 g
Water 90.1 g

Detailed nutrients

Energy 28.4 kcal
Water 90.1 g
Carbohydrates 4.08 g
- Sugars 1.51 g
- Starch 0.52 g
- Fibre 2.12 g
Protein 3.08 g
Fat 0.39 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
  - Omega-3 0.02 g
Vitamins 59.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.34 mg
- Vitamin B3 — Niacin 3.38 mg
- Vitamin B5 — Pantothenic Acid 1.25 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 9.4 µg
- Vitamin B9 — Folate 23.3 µg
- Vitamin C 2 mg
- Vitamin D 3.5 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
Minerals 297 mg
- Major Minerals 296 mg
  - Calcium 28 mg
  - Sodium 9.82 mg
  - Potassium 258 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: 0.34 · vitamin-b3-niacin: 3.38 · vitamin-b5-pantothenic-acid: 1.25 · vitamin-b6: 0.08 · vitamin-b7-biotin: 9.4 · vitamin-b9-folate: 23.3 · vitamin-d: 3.5 · vitamin-e: 0.11 · vitamin-k: 1.1 ·

Minerals

Sodium: 9.82 · Potassium: 258 · Calcium: 28 · Iron: 1.5 ·

Outer Gills of Shiitake: composition reflects this culinary part relative to the whole ingredient.

History

3000 BCE

Foragers and early cultivators brought shiitake into European and Asian market cookery, including named outer gills portions.

1700

Cultivation and drying expanded year-round shiitake supply, including named outer gills portions.

2010