Funghi
Preserved
Preserved truffle covers jarred pieces, pastes, butters, and oil infusions that extend truffle flavour beyond the short life of fresh fruit. Preservation always costs volatile top notes; the best products still smell of real fungus, while the worst taste only of salt, oil, and marketing. Use preserved forms when fresh is impossible—compound butter for eggs, a spoon of paste in a sauce base, honest jarred slices in winter pasta. Read labels: species, percentage of real truffle, and harvest origin matter more than gold foil. Good preserved truffle is fragrant when opened and free of metallic or sour off-notes. Bad product is mute, synthetic, or muddy. Keep sealed and cold after opening; finish jars promptly.
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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 0.4 g
- Saturated Fat 0.09 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.21 g
- Cholesterol 0 mg
- Sodium 9.87 mg
- Salt 0.05 g
- Total Carbohydrate 4.02 g
- Dietary Fibre 2.05 g
- Total Sugars 1.46 g
- Complex / starch 0.5 g
- Protein 2.92 g
- Water 87 g
- Energy 29.7 kcal
- Water 87 g
- Carbohydrates 4.02 g
- Protein 2.92 g
- Fat 0.4 g
- Saturated Fat 0.09 g
- Polyunsaturated Fat 0.21 g
- Omega-3 0.02 g
- Vitamins 50.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.37 mg
- Vitamin B3 — Niacin 3.65 mg
- Vitamin B5 — Pantothenic Acid 1.35 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 7.1 µg
- Vitamin B9 — Folate 17.5 µg
- Vitamin C 2 mg
- Vitamin D 2.6 µg
- Vitamin E 0.09 mg
- Vitamin K 0.8 µg
- Minerals 361 mg
- Major Minerals 360 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: 0.37 · vitamin-b3-niacin: 3.65 · vitamin-b5-pantothenic-acid: 1.35 · vitamin-b6: 0.09 · vitamin-b7-biotin: 7.1 · vitamin-b9-folate: 17.5 · vitamin-d: 2.6 · vitamin-e: 0.09 · vitamin-k: 0.8 ·
Minerals
Preserved of Truffle: composition reflects this culinary part relative to the whole ingredient.
History
Canning and jarring brought truffle flavour to kitchens far from harvest regions.
Truffle butters and oils exploded in restaurant and gourmet-shop use.
Labelling scandals pushed buyers to demand real truffle content over synthetic aroma alone.