Matsutake（松茸）まつたけ

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Nutrient content per 100 g

Delicious season

Matsutake

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* Display the yearly calendar with each number

Commentary on vegetables

  • It is called the king of the taste of autumn, and it is difficult to artificially cultivate even in natural cultivation, making it a valuable food
  • Domestic products are valuable and quite expensive
  • Foreign products (China, Korea, Canada) are on the market at 1/3 the price of domestic products.
  • Rich in dietary fiber and potassium
  • What is caught in August is called “Sasatsutake” , but has almost no taste or aroma

Good things to eat together

  • Sharpen the stone-clad portion of the matsutake mushroom (the portion that the sand bites) (shave like a pencil)
  • Put water in the ball and wash it quickly
  • Apply light water, rub with your palm, and flush with water
    (Since it is a natural product, it has sand, soil, and germs.)
  • Wash to eat safely（Fragrance falls）
  • Wipe moisture with kitchen paper
  • Wrap with kitchen paper and wrap

Preservation method

  • Save after preprocessing
  • Wrap in kitchen paper, wrap from above and store in the refrigerator
  • When freezing, cut it to the size you want to use and freeze
  • When using a frozen matsutake mushroom, use it in a half-thawed state

recipe

  • Grilled food
  • Steamed dishes
  • Soup
  • cooked rice
 

Food composition table

Per 100g edible portion

Matsutake（raw）

Waste rate3%
Energy23㎉
moisture88.3ｇ
Protein2.0ｇ
Lipid0.6ｇ
Carbohydrate8.2ｇ
Sodium2㎎
Potassium410㎎
Calcium6㎎
Magnesium8㎎
Rin40㎎
iron1.3㎎
Zinc0.8㎎
Copper0.24㎎
Manganese0.12㎎
Lodine3㎍
Selenium82㎍
Chromium14㎍
Molybdenum1㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）–
Vitamin D0.6㎍
Vitamin E（Tocopherol α）–
Vitamin K–
Vitamin B10.1㎎
Vitamin B20.1㎎
Niacin8.0㎎
Vitamin B60.15㎎
Vitamin B12–
Folic acid63㎍
Pantothenic acid1.91㎎
Biotin18.4㎍
Vitamin C–
Dietary fiber(aggregate amount）4.7ｇ

Quoted from the Japanese food standard composition table 2015 edition