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Dried porcini mushroom

Porcini mushrooms are among the most popular of all edible mushrooms. In dried form, they have a more intense flavor since mushrooms contain over 80% water.
The information we compiled for this ingredient complies with the standards ofthe USDA database.
1%
Water
 64
Macronutrient carbohydrates 64.47%
/32
Macronutrient proteins 32.05%
/03
Macronutrient fats 3.47%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, 0.3g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, 1.4g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 1:4

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 0.34 g to essential alpha-linolenic acid (ALA) 1.42 g = 0.24:1.
Ratio Total omega-6 = 0.34 g to omega-3 fatty acids Total = 1.42 g = 0.24:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

Porcini mushrooms have a rich, earthy flavor that doesn’t fade when they are dried or cooked. They are used as an ingredient in soups, sauces, risotto, and stews. Eating porcini mushrooms raw can cause stomach problems, but in smaller amounts the risk of this is low.

General information:

From Wikipedia: Boletus edulis (English: penny bun, cep, porcino or porcini) is a basidiomycete fungus, and the type species of the genus Boletus. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the Southern Hemisphere, although it has been introduced to southern Africa, Australia, and New Zealand. ...

Prized as an ingredient in various foods, B. edulis is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto. The mushroom is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fibre. Although it is sold commercially, it is very difficult to cultivate. Available fresh in autumn in Central, Southern and Northern Europe, it is most often dried, packaged and distributed worldwide. It keeps its flavour after drying, and it is then reconstituted and used in cooking. B. edulis is one of the few fungi sold pickled. The fungus also produces a variety of organic compounds with a diverse spectrum of biological activity, including the steroid derivative ergosterol, a sugar binding protein, antiviral compounds, antioxidants, and phytochelatins, which give the organism resistance to toxic heavy metals.”

Nutritional information:

“Boletus edulis constitutes a food source which, although not rich in easily absorbed carbohydrates or fat, contains vitamins, minerals and dietary fibre. Fresh mushrooms consist of over 80% moisture, although reported values tend to differ somewhat as moisture content can be affected by environmental temperature and relative humidity during "growing" and storage, as well as the relative amount of water that may be produced as a result of normal metabolic processes during storage. ...

A comparative study of the amino acid composition of eleven Portuguese wild edible mushroom species showed Boletus edulis to have the highest total amino acid content, about 2.3 g per 100 g of dried mushroom. This total includes a full complement of 20 essential and nonessential amino acids. Analysis of the free amino acids (that is, those not bound up in protein) revealed glutamine and alanine to be the principal amino acids (each about 25% of total compounds); a separate analysis concluded that lysine is another predominant compound.

Reported values of the composition and concentrations of trace metals and minerals in Boletus edulis tend to differ considerably, as the mushroom bioaccumulates different elements to varying degrees, and the element concentration in the fruit bodies is often a reflection of the element concentration of the soils from which they were picked. In general, B. edulis contains appreciable amounts of selenium (13–17 ppm), a trace mineral essential for good health, though the bioavailability of mushroom-derived selenium is low. Whole fruit bodies also contain 4.7 μg of vitamin D2 per 100 g dry weight. The relatively high ergosterol content (see next section) of the fruit bodies can make the mushroom nutritionally pragmatic for vegetarians and vegans, who would otherwise have a limited intake of vitamin D.”

Culinary uses:

“Boletus edulis, as the species epithet edulis directly implies, is an edible mushroom. Italian chef and restaurateur Antonio Carluccio has described it as representing "the wild mushroom par excellence", and hails it as the most rewarding of all fungi in the kitchen for its taste and versatility. ...

The flavour has been described as nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough. ...

Porcini are sold fresh in markets in summer and autumn in Central and Southern Europe, and dried or canned at other times of the year, and distributed worldwide to countries where they are not otherwise found. They are eaten and enjoyed raw, sautéed with butter, ground into pasta, in soups, and in many other dishes. In France, they are used in recipes such as cèpes à la Bordelaise, cèpe frits and cèpe aux tomates. Porcini risotto is a traditional Italian autumn dish. Porcini are a feature of many cuisines, including Provençal, and Viennese. They are used in soups and consumed blanched in salads in Thailand. Porcini can also be frozen — either raw or first cooked in butter. The colour, aroma, and taste of frozen porcini deteriorate noticeably if frozen longer than four months. Blanching or soaking and blanching as a processing step before freezing can extend the freezer life up to 12 months. They are also one of the few mushroom species pickled and sold commercially.”

Distributions:

“Boletus edulis has a cosmopolitan distribution, concentrated in cool-temperate to subtropical regions. It is common in Europe—from northern Scandinavia, south to the extremities of Greece and Italy—and North America, where its southern range extends as far south as Mexico. It is well known from the Borgotaro area of Parma, Italy, and has PGI status there. The European distribution extends north to Scandinavia and south to southern Italy and Morocco. In China, the mushroom can be found from the northeastern Heilongjiang Province to the Yunnan-Guizhou Plateau and Tibet. It has been recorded growing under Pinus and Tsuga in Sagarmatha National Park in Nepal, as well as in the Indian forests of Arunachal Pradesh. In West Asia, the species has been reported from the northwest forests of Iran.”

Common names:

“Common names for B. edulis vary by region. The standard Italian name, porcino (pl. porcini), means porcine; fungo porcino, in Italian, echoes the term suilli, literally "hog mushrooms", a term used by the Ancient Romans and still in use in southern Italian terms for this species. The derivation has been ascribed to the resemblance of young fruit bodies to piglets, or to the fondness pigs have for eating them. It is also known as "king bolete". The English penny bun refers to its rounded brownish shape. The German name Steinpilz (stone mushroom) refers to the species' firm flesh.”

Nutrient tables

The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.

Nutritional Information
per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy269 kcal
1'126 kJ
13.4%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids3.2 g4.6%
Recommended daily allowance according to the GDA: 70g
Saturated Fats0.76 g3.8%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber)59 g22.0%
Recommended daily allowance according to the GDA: 270g
Sugars2.3 g2.6%
Recommended daily allowance according to the GDA: 90g
Fiber55 g221.2%
Recommended daily allowance according to the GDA: 25g
Protein/Albumin30 g59.1%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:14.0 mg)36 mg1.5%
Recommended daily allowance according to the GDA: 2.4g
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein/Albumin
Cooking Salt

Essential micronutrients with the highest proportions per 100g 2000 kcal
ProtTryptophan (Trp, W) 1.5 g589.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
VitNiacin (née vitamin B3) 53 mg334.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
VitPantothenic acid (vitamin B5) 15 mg251.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
MinCopper, Cu 2.0 mg200.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
VitBiotin (ex vitamin B7, H) 94 µg188.0%
Recommended daily allowance according to the EU: LMIV-2011: 50 µg
VitRiboflavin (vitamin B2) 1.8 mg129.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
MinZinc, Zn 11 mg108.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
ElemPotassium, K 2'000 mg100.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
ElemPhosphorus, P 642 mg92.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
ProtThreonine (Thr, T) 0.75 g81.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g

Detailed micronutrients and daily requirement coverage per 100g

Explanations of nutrient tables in general

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Alpha-Linolenic acid; ALA; 18:3 omega-3 1.4 g71.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
Linoleic acid; LA; 18:2 omega-6 0.34 g3.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g

Essential amino acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Tryptophan (Trp, W) 1.5 g589.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
Threonine (Thr, T) 0.75 g81.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Lysine (Lys, K) 1.4 g73.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.9 g
Phenylalanine (Phe, F) 0.73 g47.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Methionine (Met, M) 0.42 g45.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Leucine (Leu, L) 0.84 g35.0%
Recommended daily allowance according to the WHO-Protein-2002: 2.4 g
Valine (Val, V) 0.56 g35.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Isoleucine (Ile, I) 0.21 g17.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.2 g

Vitamins per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Niacin (née vitamin B3) 53 mg334.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Pantothenic acid (vitamin B5) 15 mg251.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
Biotin (ex vitamin B7, H) 94 µg188.0%
Recommended daily allowance according to the EU: LMIV-2011: 50 µg
Riboflavin (vitamin B2) 1.8 mg129.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Folate, as the active form of folic acid (née vitamin B9 and 91 µg46.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
Thiamine (vitamin B1) 0.17 mg15.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Vitamin B6 (pyridoxine) 0.17 mg12.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Vitamin C (ascorbic acid) 7.0 mg9.0%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
Vitamin E, as a-TEs 0.28 mg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 12 mg
Vitamin A, as RAE 7.0 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg

Essential macroelements (macronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Potassium, K 2'000 mg100.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Phosphorus, P 642 mg92.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Magnesium, Mg 88 mg23.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Calcium, Ca 34 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Sodium, Na 14 mg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg

Essential trace elements (micronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Copper, Cu 2.0 mg200.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Zinc, Zn 11 mg108.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Iron, Fe 8.4 mg60.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Manganese, Mn 0.80 mg40.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
Iod, I (Jod, J) 27 µg18.0%
Recommended daily allowance according to the EU: LMIV-2011: 150 µg
Fluorine, F 478 µg14.0%
Recommended daily allowance according to the EU: LMIV-2011: 3'500 µg
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