Page 63 - Starkiss 2023 Catalog

6
23
18
17
24
5
30
29
34
26
20
25
19
8
7
31
32
37
36
21
27
22
28
9
10
33
39
38
11
12
13
14
16
15
Mushrooms PRODUCTION CALENDAR J F M A M J J A S O N D 35 40 41
WHITE MUSHROOM
OYSTER MUSHROOM
MOREL MUSHROOM
DRY MOREL MUSHROOM Peak season
Out of season Low Season Available
Nutrition Facts White Mushroom Oyster Mushroom
Morel Mushroom (100g) (Agaricus Bisporus) (Pleurotus)
-White mushroom has a white cap around a stem. -Pleurotus has an oyster-shaped cap.
Calorie (Kcal) 31 -It dominates the market in Europe and North America. -Colour: white to gray.
Fats 0,57 g -Its taste is very mild. -Gills are white to cream.
Carbonhydrates 5,10 g -Starkiss offers white mushroom in thre sizes: -Flesh is thick and white.
Proteins 3,12 g -small (button) -Flavour: delicate, mild.
D.V.
Vitamin D 34% -medium -Texture: firm.
Riboflavin 16% -large (ideal for stuffing) -Main uses:
Niacin 14% -Can be eaten raw or cooked. -in sauces (oyster sauce)
Vitamin B6 10% -Main uses: -in soups
Pantothenic acid 9% -in salads (raw) -saute (side dish)
Thiamin 6% -strir fry
Oyster Mushroom (100g) -roasted Morel Mushroom
-baked
Calorie (Kcal) 33 -stuffed (Morchella)
Fats 0,41 g
Carbonhydrates 6,09 g -Morel belongs to ascomycota group of fungi.
Proteins 3,31 g Benefits for eating mushrooms -In Turkey, it grows during springtime in forests rich with
D.V. pine, cedar, chestnut and oaktrees.
Niacin 31% -May help prevent cancers (choline, vitamin D). -In Turkey, two types of edible morels are present:
Riboflavin 27% -morchella conica (the finest in taste, black sponge
Pantothenic acid 26% -May lower risk of diabete (fibers).
Thiamin 10% -May help heart health (potassium, vitamin C). conical cap on a white stem)
Folate 9% -May be beneficial during pregnancy (folates). -morchella esculenta (yellow brown sponge cap on white
Vitamin B6 8% stem)
-Starkiss is marketing morels as fresh and dry product.
White Mushroom (100g) -Flavour: unique, nutty.

D.V. -Texture: meaty.
Calorie (Kcal) 22 Riboflavin 33% -Morels have to be eaten cooked since eating them raw
Fats 0,3 g Pantothenic acid 30% could cause stomach upset.
Carbonhydrates 3,3 g Niacin 24% -Main uses:
Proteins 3,1 g Vitamin B6 8% -pan fried (with butter) -in sauces
Thiamin 7% -roasted -in soups
49 -grilled -in pastas
42 54 55 -baked -in risotto

57 58 61 62 www.starkiss.com.tr 63

71

50 51
43 44 59 60

64 65
56

72

52 53 66 67

45 46

73

68 69

47 48

70

74 75

81 82
87 88

91 92
94 95

76 77

83 84
89 90
93

96

78 79 85 86

80