|
gptkbp:instanceOf
|
gptkb:Fungi
gptkb:edible_mushroom
|
|
gptkbp:capShape
|
convex
|
|
gptkbp:commonName
|
gptkb:king_oyster_mushroom
gptkb:king_trumpet_mushroom
|
|
gptkbp:cookingMethod
|
grilled
roasted
braised
stir-fried
sautéed
|
|
gptkbp:cultivatedIn
|
gptkb:Europe
gptkb:East_Asia
|
|
gptkbp:ediblePart
|
edible
|
|
gptkbp:family
|
gptkb:Pleurotaceae
|
|
gptkbp:firstDescribed
|
gptkb:Valenti
1883
|
|
gptkbp:flavor
|
mild
|
|
gptkbp:genus
|
gptkb:Pleurotus
|
|
gptkbp:gills
|
decurrent
|
|
gptkbp:growthSubstrate
|
herbaceous plants
decaying wood
roots of Eryngium species
|
|
gptkbp:marketedAs
|
gptkb:meat
gourmet mushroom
|
|
gptkbp:nativeTo
|
gptkb:Central_Asia
gptkb:Middle_East
gptkb:North_Africa
Mediterranean regions
|
|
gptkbp:nutrient
|
gptkb:phosphorus
gptkb:protein
gptkb:fiber
gptkb:ergothioneine
copper
iron
niacin
potassium
B vitamins
pantothenic acid
riboflavin
|
|
gptkbp:order
|
gptkb:Fungi
|
|
gptkbp:scientificName
|
gptkb:Pleurotus_eryngii
|
|
gptkbp:sporePrintColor
|
white
|
|
gptkbp:texture
|
firm
|
|
gptkbp:usedInCuisine
|
gptkb:Chinese_cuisine
gptkb:South_Korean
gptkb:Japanese_cuisine
Mediterranean cuisine
|
|
gptkbp:bfsParent
|
gptkb:Pleurotus_eryngii
|
|
gptkbp:bfsLayer
|
8
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
eryngii mushroom
|