With a diamond shape and black-grayish color, the black winter truffle gives off a very strong aroma and tastes earthy. The black winter truffle is harvested from December to March. Another in-demand truffle variety is the white winter truffle that features a tan, smooth exterior skin and a creamy white flesh. However, it should be taken into consideration that although mushroom and truffles have no cholesterol and low in fat, the method of cooking them would usually require them to be infused with butter or oil. Thus, adding to the fatty value of the dish. It would then be safe to say, that although vegetables, mushrooms and fungi are healthy, the method of cooking and preparing it would have a huge impact on the nutritional value of the dish. If you are fond of eating truffles and mushrooms in general, here are the some of the health benefits that you can expect: 1. It is a good source of high protein. Truffles have high protein content ranging from 20 to 30 percent for every serving. Experts say that truffles are excellent sources of high protein content which it very ideal because these contain all the amino acids essential to good nutrition for humans. You have better chances of locating truffles about a week or two after a heavy downpour. Animals - Rodents, chipmunks, and squirrels can be your road sign to finding a bunch of truffles. Rodents dig up for truffles, while squirrels and chipmunks help disperse spores of truffles. If you find them on your way to the forest, don t just ignore them since they hold the key on how to find truffles. Also called, Alba Madonna, this truffle type is usually found in Italy, specifically in around the city of Alba and also available in Croatia. Usually, the White Truffle is found in hazel, poplar, beech and oak trees. With its flesh color which range from pale cream or brown, truffles usually grow during autumn months and each one can grow up 12 centimeter in diameter and could weigh 500 grams. Since these are very expensive, gourmet restaurants only serve these because only the chefs can truly maximize the use of this pricey delicacy. And, even in restaurants, truffles are used sparingly not only because these are expensive but it also has a very pungent taste. For those who can afford to consume large amounts of truffles, these can be served and eaten raw.