Saffron milk cap

Category Mushrooms
Seasonal period: January, October, November, December

The saffron milk cap is an edible basidiomycota fungus from the Russulaceae family.

It is very common in Spain and it grows in pinewoods and mixed forests. Its mushroom or edible part grows in autumn and it is highly appreciated for cooking.

Its flesh is dense and compact, with a soft and sweet taste. Eaten raw it leaves a slightly bitter aftertaste. It oxidizes quickly and it acquires a greenish colour when it gets old or a few hours after being picked.

Nutritional information (0.1 kg)
Energy
24.0
kcal
Carbohydrates
0.2
g
Proteins
1.6
g
Lipids
0.8
g
Fiber 4.7 g
Saturates 0.1 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.5 g
Cholesterol 0.0 mg
Calcium 8.0 mg
Iron 6.5 mg
Zinc 0.5 mg
Vitamin A 217.0 ug
Vitamin C 6.0 g
Folic acid 2.0 ug
Salt (Sodium) 3.0 mg
Sugars 0.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.