Funghi
Inner Gleba
Inner gleba is the marbled meat inside the truffle—the pale veins and darker tissue that hold most of the aroma and the silky bite of a good shaving. When dealers cut a sample, they judge firmness, vein contrast, and smell at this surface. Sound gleba is dense and springy with a clear marbling pattern for the species; hollow, dry, or grey gleba is a rejection. Once cut, wrap the fruit so the open gleba does not dry out. This is what you are serving when you shave truffle over eggs—not a separate butchery cut, but the anatomical name for the prize.
Track this ingredient
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 0.21 g
- Cholesterol 0 mg
- Sodium 10.1 mg
- Salt 0.05 g
- Total Carbohydrate 4.03 g
- Dietary Fibre 1.96 g
- Total Sugars 1.57 g
- Complex / starch 0.48 g
- Protein 3.02 g
- Water 94 g
- Energy 29 kcal
- Water 94 g
- Carbohydrates 4.03 g
- Protein 3.02 g
- Fat 0.41 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
- Omega-3 0.02 g
- Vitamins 59.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.33 mg
- Vitamin B3 — Niacin 3.3 mg
- Vitamin B5 — Pantothenic Acid 1.76 mg
- Vitamin B6 0.12 mg
- Vitamin B7 — Biotin 9.2 µg
- Vitamin B9 — Folate 22.9 µg
- Vitamin C 2 mg
- Vitamin D 3.4 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
- Minerals 410 mg
- Major Minerals 408 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: 0.33 · vitamin-b3-niacin: 3.3 · vitamin-b5-pantothenic-acid: 1.76 · vitamin-b6: 0.12 · vitamin-b7-biotin: 9.2 · vitamin-b9-folate: 22.9 · vitamin-d: 3.4 · vitamin-e: 0.11 · vitamin-k: 1.1 ·
Minerals
Inner Gleba of Truffle: composition reflects this culinary part relative to the whole ingredient.
History
Trade grading used gleba colour and marbling to sort black and white truffles by quality.
Restaurant QC made a fresh gleba cut the proof of aroma before purchase.
Training materials still teach gleba inspection for buyers and sommeliers of fungi.