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A staple in Chinese cuisine, black fungus (wood ear mushroom) is valued for its crunchy texture and ability to absorb flavors. Ideal for stir-fries, soups, hot pots, and salads.
Ingredients :
Dried black fungus (Auricularia auricula-judae).
Preparation:
Soak in warm water for 20–30 minutes until fully rehydrated, rinse, and cook as desired.
Nutritional Information:
| Nutrient | Per 100 g (dry) | Rehydrated (approx. 10x weight) |
|---|---|---|
| Energy | 284 kcal | ~28 kcal |
| Fat | 0.7 g | Trace |
| – of which saturates | 0.1 g | Trace |
| Carbohydrate | 73 g | ~7 g |
| – of which sugars | 0 g | 0 g |
| Protein | 9.3 g | ~0.9 g |
| Fiber | 70 g | ~7 g |
| Salt | 0 g | 0 g |
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