Skip to main content
1098 views
Download
Morchel, steamed (without added fat and salt)
1 / 1

Morchel, steamed (without added fat and salt)

g No Added Fat Steamed Simmered
17 KCAL KCAL / 100g
2.8g Protein
0.4g Fat
0.6g Carbohydrates
No Added Fat Steamed Simmered

Morchel, steamed (without added fat and salt)

Nutri-Score: A (-3)

17 KCAL / 100g
2.8g Protein
0.4g Fat
0.6g Carbohydrates

Nutrients

Nutrients
Name / 100g
Ash 0.6 g
Calcium 13 mg
Carbohydrate 0.6 g
Chlorine 9.3 mg
Cholesterol 1 mg
Copper 0.15 mg
Fat 0.4 g
Fatty monounsaturated 0.05 g
Fatty polyunsaturated 0.2 g
Fatty saturated 0.1 g
Fiber 2.8 g
Fiber insoluble 2.3 g
Fiber soluble 0.5 g
Iodine 12 µg
Iron 1.2 mg
Magnesium 16 mg
Manganese 0.1 mg
Natron 2.1 g
Phosphorus 190 mg
Potassium 318 mg
Protein 2.8 g
Salt 0.03 g
Selenium 2.5 µg
Sodium 10 mg
Sugar 0.1 g
Vitamin B1 (Thiamin) 0.12 mg
Vitamin B2 (Riboflavin) 0.06 mg
Vitamin B3 (Niacin) 4.88 mg
Vitamin B5 (Pantothenic acid) 2.5 mg
Vitamin B6 (Pyridoxine) 0.05 mg
Vitamin B9 (Folate) 18.3 µg
Vitamin C (Ascorbic acid) 4.5 mg
Vitamin D 3.8 µg
Vitamin E 0.2 mg
Vitamin K 370 µg
Water 88.5 g
Zinc 0.5 mg
Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

The traditional culinary art of Japan: distinctive traits and regional classic dishes

To most of us, Japanese culinary culture is inextricably linked with the delicately prepared sushi, yet this nation harbors a far richer spectrum of flavors and cooking techniques. A typical meal in Japan is not merely rice served in a wooden bowl accompanied by green tea as an indispensable complement—it is, above all, a harmony of simplicity, seasonal ingredient selection, and meticulous attention to detail. Rice, serving as the foundation for most dishes, is not just a staple but also a cultural symbol deeply rooted in millennia-old traditions. What is particularly fascinating, however, is the immense culinary diversity across the archipelago’s regions. From the bold, aromatic soups of Hokkaido to the subtle flavors of Kyoto and the robust dishes of Okinawa, each prefecture boasts its own unique recipes, cooking methods, and local ingredients that have shaped its culinary identity for centuries. It is worth noting that Japanese cuisine is not merely a collection of dishes but also a philosophy that emphasizes balance among the five fundamental tastes: sweet, sour, salty, bitter, and umami. The latter, often overlooked in Western cuisines, plays a pivotal role here, lending depth and complexity to the dishes. Equally significant are the preparation methods—from raw *sashimi* to simmered *nimono* and deep-fried *tempura*—each demanding not only skill but also a profound understanding of the ingredients and their seasonal availability.

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code