Natural mushrooms
Category
Mushrooms
Seasonal period:
May, September, October, November
The champignon is without a doubt the most popular mushroom in our diets. It hasn’t always been well treated in our kitchens, only used as a side dish or an appetizer, but nowadays they are getting the recognition they deserve and getting their way into many dishes as quality products.
With a 90% water content, rich in proteins and nitrogen compounds (half of the content), champignons are basidiomycete that contain minerals such as phosphor or iron and highly nutritious trace elements.
Nutritional information (0.1 kg)
Energy
12.0
kcal
Carbohydrates
0.5
g
Proteins
1.8
g
Lipids
0.3
g
Fiber
1.9
g
Saturates
0.07
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.17
g
Cholesterol
0.0
mg
Calcium
10.0
mg
Iron
1.0
mg
Zinc
0.46
mg
Vitamin A
0.0
ug
Vitamin C
4.0
g
Folic acid
23.0
ug
Salt (Sodium)
0.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes

90 min
Monkfish and scallop skewer with seafood sauce
- Temperature: Hot
- Type of dish: Shellfish, Fish

45 min
Souvlaki with tzatziki, pita bread and salad
- Temperature: Hot
- Type of dish: Vegetables, Birds
- Milk
-
Type of dish
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- Legumes
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- liqueur
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- Cuisine type
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Maridaje bebida
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- Cerveza densa
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- Graves
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- Maury
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- Food pairing
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Ganador quesos de pasta prensada de oveja
- Cincho de oro "Cheese Awards 2016"
- Fat percentage
- Conservation technique
- Seasonal recipes
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