Overview
A firm, brownish mushroom with a long stem and a slightly crunchy cap, known for its high pantothenic acid content.
- Standard portion: 100 g
- Approx. 20 kcal per serving
Food noteShow details
- 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.
IngredientsShow details
- Poplar Mushroom
Serving guidanceShow details
Best with
- Oyster sauce
- Ginger
- Garlic
- Chicken stir-fry
Use caution with
- Raw consumption (Digestive distress)
- Heavy gout (Purines)
- Potassium restriction
Pros & consShow details
Pros
- Highest Pantothenic acid in fungi
- Supports adrenal health
- Meaty texture
Cons
- Tough stems if old
- Short shelf life
- Must be cooked
Calorie comparisonShow 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 |
