Overview
A firm, brownish mushroom with a long stem and a slightly crunchy cap, known for its high pantothenic acid content.
Food note
Yanagimatsutake derives its name from growing on willow (Yanagi) trees and is prized for its ability to retain its firm texture even after prolonged cooking. It is a favorite in Chinese and European cuisines for its savory Slightly peppery flavor profile.
Pros
- Highest Pantothenic acid in fungi
- Supports adrenal health
- Meaty texture
Cons
- Tough stems if old
- Short shelf life
- Must be cooked
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 20 kcal | 2.4 g | 0.7 g | 0.1 g |
Per 50 g50 g | 10 kcal | 1.2 g | 0.35 g | 0.05 g |
Per 100 g100 g | 20 kcal | 2.4 g | 0.7 g | 0.1 g |
Per 150 g150 g | 30 kcal | 3.6 g | 1.05 g | 0.15 g |
Per 200 g200 g | 40 kcal | 4.8 g | 1.4 g | 0.2 g |
Per 250 g250 g | 50 kcal | 6 g | 1.75 g | 0.25 g |

