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Nutrient content per 100 g
Delicious season
Eringi Mushroom
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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 rate | 6% |
Energy | 19㎉ |
moisture | 90.2g |
Protein | 2.8g |
Lipid | 0.4g |
Carbohydrate | 6.0g |
Sodium | 2㎎ |
Potassium | 340㎎ |
Calcium | – |
Magnesium | 12㎎ |
Rin | 89㎎ |
iron | 0.3㎎ |
Zinc | 0.6㎎ |
Copper | 0.1㎎ |
Manganese | 0.06㎎ |
Lodine | 1㎍ |
Selenium | 2㎍ |
Chromium | – |
Molybdenum | 2㎍ |
Vitamin A(Retinol) | – |
Vitamin A(β-carotene) | – |
Vitamin D | 1.2㎍ |
Vitamin E(Tocopherol α) | – |
Vitamin K | – |
Vitamin B1 | 0.11㎎ |
Vitamin B2 | 0.22㎎ |
Niacin | 6.1㎎ |
Vitamin B6 | 0.14㎎ |
Vitamin B12 | – |
Folic acid | 65㎍ |
Pantothenic acid | 1.16㎎ |
Biotin | 6.9㎍ |
Vitamin C | – |
Dietary fiber(aggregate amount) | 3.4g |
Quoted from the Japanese food standard composition table 2015 edition