Funghi
Flesh
Truffle flesh is the edible interior once the warted outer skin is understood as part of the whole—peridium outside, gleba and pale veins within. Almost all culinary value sits here: the marbled meat that carries volatile aromas when sliced thin or warmed gently in fat. Cooks rarely separate flesh as a retail cut the way butchers separate steak; the word matters for describing quality at the cut surface and for understanding what you are tasting. Sound flesh is firm, marbled, and fragrant at the knife; spongy, grey, or sour flesh means the truffle is past its best. Keep pieces cold and covered so the open surface does not dry into a mute rind.
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Cuts & parts
Characteristics
Preparations
Traits
Nutrition and pairings
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 9.83 mg
- Salt 0.05 g
- Total Carbohydrate 3.77 g
- Dietary Fibre 1.97 g
- Total Sugars 1.58 g
- Complex / starch 0.48 g
- Protein 3.12 g
- Water 94.4 g
- Energy 28.5 kcal
- Water 94.4 g
- Carbohydrates 3.77 g
- Protein 3.12 g
- Fat 0.41 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Omega-3 0.02 g
- Vitamins 59.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.47 mg
- Vitamin B3 — Niacin 4.63 mg
- Vitamin B5 — Pantothenic Acid 1.72 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 9 µg
- Vitamin B9 — Folate 22.4 µg
- Vitamin C 2 mg
- Vitamin D 3.3 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
- Minerals 327 mg
- Major Minerals 326 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: 0.47 · vitamin-b3-niacin: 4.63 · vitamin-b5-pantothenic-acid: 1.72 · vitamin-b6: 0.11 · vitamin-b7-biotin: 9 · vitamin-b9-folate: 22.4 · vitamin-d: 3.3 · vitamin-e: 0.11 · vitamin-k: 1.1 ·
Minerals
Flesh of Truffle: composition reflects this culinary part relative to the whole ingredient.
History
Dealers and chefs judged truffle quality by the marbled flesh revealed on a fresh cut.
Restaurant receiving standards described gleba colour and firmness for black and white grades.
Training dogs and orchard QC still treat cut-surface flesh as the aroma proof of the fruit.