Mushrooms & Fungi 🇬🇧 CoFID 2021
✦ Firm texture: holds shape in cooking ✦ Nutty earthy flavour ✦ Selenium and copper ✦ Niacin and riboflavin

Pioppini mushrooms (Agrocybe aegerita), also called black poplar mushrooms, have a small brown cap, firm stem, and a distinctly nutty, earthy flavour. They provide selenium, copper, niacin, and riboflavin, and their firm texture means they hold their shape during cooking better than most mushrooms. They are traditional in Italian cooking, particularly in pasta and risotto.

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Preparation note

Slice or leave whole for pasta dishes and risotto; their firmness means they can be added earlier in cooking than delicate varieties. Sauté with garlic, white wine, and parsley for a classic Italian preparation.

Sources: CoFID 2021

Macronutrients per 100g

164
kJ
Energy
3.50
g
Protein
5.76
g
Carbs
2.75
g
Fibre
0.24
g
Fat
0.00
g
Salt

Vitamins & Minerals

Nutrient Per 100g % Daily Value* Level
Potassium 392 mg 20%
Phosphorus 121 mg 17%
Magnesium 16.0 mg 4%
Niacin (B3) 6.22 mg 39%
Selenium 4.12 µg 7%
Zinc 0.857 mg 9%
Iron 0.486 mg 3%
Riboflavin (B2) 0.426 mg 30%
Copper 0.276 mg 28%
Vitamin B6 0.102 mg 7%
Manganese 0.098 mg 5%
Thiamin (B1) 0.012 mg 1%
Vitamin D 0.000 µg 0%
Calcium 0.000 mg 0%
Stigmasterol 0.000 mg —
Campesterol 0.000 mg —
Biotin (Vitamin B7) 15.3 µg 31%

* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.

Primary data source for this entry: McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID 2021), Public Health England. Source record tag: CoFID 2021. All values are per 100g fresh weight unless stated. % Daily Values based on EU Nutrient Reference Values (NRVs) per Regulation (EU) No 1169/2011. Nutriofia is a research and information resource — nothing on this page constitutes medical advice. Page generated from Nutriofia database · Argarth Collective Ltd · Company No. 16864945.