Funghi
Peel
Truffle peel (the outer peridium or skin) is the warted, often dark rind that protects the gleba. On fine fresh specimens it is almost always left on and simply brushed free of soil—the cook eats skin and interior together in each shaving. Aggressive peeling wastes aroma and weight. Only damaged, bitter, or dirt-packed patches might be trimmed. A good peel is intact, cleanable with a soft brush, and free of mould cracks. A bad peel is soft, broken, or holding wet grit that will grit the dish. Do not wash under running water; moisture dilutes perfume and invites spoilage. Think of peel as the truffle’s natural wrapper, not a citrus zest to candy.
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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 0.41 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.21 g
- Cholesterol 0 mg
- Sodium 10.2 mg
- Salt 0.05 g
- Total Carbohydrate 4.01 g
- Dietary Fibre 4.23 g
- Total Sugars 1.51 g
- Complex / starch 0.47 g
- Protein 3.05 g
- Water 76.6 g
- Energy 22.9 kcal
- Water 76.6 g
- Carbohydrates 4.01 g
- Protein 3.05 g
- Fat 0.41 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
- Omega-3 0.02 g
- Vitamins 56 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.42 mg
- Vitamin B3 — Niacin 4.21 mg
- Vitamin B5 — Pantothenic Acid 1.56 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 8.2 µg
- Vitamin B9 — Folate 20.3 µg
- Vitamin C 2 mg
- Vitamin D 3 µg
- Vitamin E 0.1 mg
- Vitamin K 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: 0.09 · vitamin-b2-riboflavin: 0.42 · vitamin-b3-niacin: 4.21 · vitamin-b5-pantothenic-acid: 1.56 · vitamin-b6: 0.1 · vitamin-b7-biotin: 8.2 · vitamin-b9-folate: 20.3 · vitamin-d: 3 · vitamin-e: 0.1 · vitamin-k: 1 ·
Minerals
Peel and rind are fibre-rich outer tissues with concentrated pigments.
History
Professional receiving taught brushing the peel rather than peeling truffles like potatoes.
Fine-dining manuals stressed dry cleaning of the peridium to preserve aroma and yield.
Home guides repeated brush-not-soak rules as truffle retail expanded.