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Aromatic gourmet sauce high in fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
262
KCAL / 100G
Carbs
5.2g
· 8%
Protein
2.8g
· 4%
Fat
25g
· 88%
Fiber
1.5g
Vitamins
Vitamin E
3.1mg · 21% DV
Vitamin K
16µg · 13% DV
B3
1.6mg · 10% DV
B2
0.12mg · 9% DV
Minerals
Sodium
620mg · 27% DV
Phosphorus
74mg · 11% DV
Selenium
5.5µg · 10% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
7.8g
MONOUNSATURATED
13.2g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 13.3:1
Above the ideal 4:1 (13.3:1).
It works best when stirred into food at the end of cooking or spooned over a hot dish just before serving. Pasta, risotto, eggs, mashed potatoes and toasted bread are classic pairings.
Prolonged high heat can dull the delicate, volatile aroma associated with truffle. Warm it gently, or add it after the pan has been taken off the heat.
Keep it tightly sealed in the refrigerator after opening and follow the use-by guidance on the label. Use a clean, dry spoon each time to help prevent contamination.
It can be frozen, but dairy- and oil-based creams may separate or become grainy after thawing. For the best texture and aroma, it is generally preferable to use it soon after opening.
Not necessarily; some separation can occur in truffle creams and can usually be remedied by stirring with a clean spoon. Discard it if there is mould, a sour or unusual smell, swelling, or a marked colour change.
No. Fresh white truffle is a seasonal ingredient with an exceptionally delicate aroma, whereas truffle cream is a processed spread or sauce that carries truffle flavour with fat, dairy or other ingredients. The amount of actual truffle varies by brand.
Mature but not overly assertive cheeses, such as Parmesan, complement its savoury character. Strong blue cheeses and very pungent cheeses can overpower the truffle notes.
Yes, it pairs particularly well with plain omelettes, poached eggs, chicken and lightly seasoned beef. Keep garlic, chilli and heavy spice restrained so the truffle flavour is not masked.
It contains dairy, so people with a milk allergy should avoid it. Those with lactose intolerance should check the label for lactose information and choose portions according to their individual tolerance.
No. Some products use real truffle, truffle flavouring, or both. Check the ingredient list to see whether truffle is named and whether flavouring has been added.
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Nutrition data compiled from USDA FoodData Central and scientific sources.