Funghi

Attachment Point

Attachment point of Wood Ear is tougher wood-join tissue—often trimmed. As a attachment point section of ear, portion for even cooking and clear labelling. Clean without waterlogging; use heat to wake aroma rather than long boiling. Stir-fries, hot-and-sour soup, and salads. Rehydrate dried forms fully first.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

Attachment PointPortionPrep ReadyVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 30.5

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 9.95 mg
Salt 0.05 g
Total Carbohydrate 4.17 g
Dietary Fibre 1.94 g
Total Sugars 1.54 g
Complex / starch 0.51 g
Protein 2.9 g
Water 94.5 g

Detailed nutrients

Energy 30.5 kcal
Water 94.5 g
Carbohydrates 4.17 g
- Sugars 1.54 g
- Starch 0.51 g
- Fibre 1.94 g
Protein 2.9 g
Fat 0.39 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
  - Omega-3 0.02 g
Vitamins 57.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.44 mg
- Vitamin B3 — Niacin 4.37 mg
- Vitamin B5 — Pantothenic Acid 1.63 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 8.5 µg
- Vitamin B9 — Folate 21.1 µg
- Vitamin C 2 mg
- Vitamin D 3.1 µg
- Vitamin E 0.1 mg
- Vitamin K 1 µg
Minerals 429 mg
- Major Minerals 428 mg
  - Calcium 69 mg
  - Sodium 9.95 mg
  - Potassium 349 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: 0.44 · vitamin-b3-niacin: 4.37 · vitamin-b5-pantothenic-acid: 1.63 · vitamin-b6: 0.11 · vitamin-b7-biotin: 8.5 · vitamin-b9-folate: 21.1 · vitamin-d: 3.1 · vitamin-e: 0.1 · vitamin-k: 1 ·

Minerals

Sodium: 9.95 · Potassium: 349 · Calcium: 69 · Iron: 1.5 ·

Attachment Point of Wood Ear: composition reflects this culinary part relative to the whole ingredient.

History

1800

Markets sold wood ear as separate attachment point forms so cooks could match prep to the dish.

1950

Retail packing made attachment point of wood ear a familiar labelled product.

2000

Food service portioned attachment point of wood ear for consistent yield.