Eringi Mushroom エリンギ

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Nutrient content per 100 g

Delicious season

Eringi Mushroom

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Mushrooms native to Italy, France, etc.
  • Also called “Eringhi” in Italy and France
  • The top part is preferred in Europe
  • In Japan, I prefer the part of the handle that feels good to the touch
  • 100% cultivated because it is not native in Japan
  • Since it is a cultivated product, there is no season and it is always delicious

Good things to eat together

  • hite color is better
  • Choose a wrinkle on the handle
  • It is good that the pileus is not fully open
  • It is good that the folds behind the pileus are straight and neatly arranged.

Preservation method

  • Put it in a plastic bag and store it in the refrigerator
  • Eringi hate water, so watch out for moisture and moisture
  • Cut it into an easy-to-eat size, lightly bake it, and store it frozen
    (The texture and taste are inferior)

recipe

  • Grilled food
  • Fried food
  • Soup
  • Vinegar
  • Fried food
 

Food composition table

Per 100g edible portion

Eringi Mushroom（raw）

Waste rate6%
Energy19㎉
moisture90.2ｇ
Protein2.8ｇ
Lipid0.4ｇ
Carbohydrate6.0ｇ
Sodium2㎎
Potassium340㎎
Calcium–
Magnesium12㎎
Rin89㎎
iron0.3㎎
Zinc0.6㎎
Copper0.1㎎
Manganese0.06㎎
Lodine1㎍
Selenium2㎍
Chromium–
Molybdenum2㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）–
Vitamin D1.2㎍
Vitamin E（Tocopherol α）–
Vitamin K–
Vitamin B10.11㎎
Vitamin B20.22㎎
Niacin6.1㎎
Vitamin B60.14㎎
Vitamin B12–
Folic acid65㎍
Pantothenic acid1.16㎎
Biotin6.9㎍
Vitamin C–
Dietary fiber(aggregate amount）3.4ｇ

Quoted from the Japanese food standard composition table 2015 edition