Funghi
Mature Cap
Saffron Milk Cap mature cap is a prepared form of the cap, cut or sorted so cooks get consistent pieces without full breakdown. fungal savoury meatiness with species-specific aroma. Match cooking time to piece size and moisture. brown hard in wide pans; avoid steaming in crowded oil. Use sound product and keep cut surfaces from drying out before the pan. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.42 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 10.4 mg
- Salt 0.05 g
- Total Carbohydrate 4.02 g
- Dietary Fibre 1.96 g
- Total Sugars 1.55 g
- Complex / starch 0.5 g
- Protein 3.16 g
- Water 95.4 g
- Energy 29.8 kcal
- Water 95.4 g
- Carbohydrates 4.02 g
- Protein 3.16 g
- Fat 0.42 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Omega-3 0.02 g
- Vitamins 59.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.46 mg
- Vitamin B3 — Niacin 4.54 mg
- Vitamin B5 — Pantothenic Acid 1.69 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 8.9 µg
- Vitamin B9 — Folate 21.9 µg
- Vitamin C 2 mg
- Vitamin D 3.3 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
- Minerals 348 mg
- Major Minerals 346 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.46 · vitamin-b3-niacin: 4.54 · vitamin-b5-pantothenic-acid: 1.69 · vitamin-b6: 0.11 · vitamin-b7-biotin: 8.9 · vitamin-b9-folate: 21.9 · vitamin-d: 3.3 · vitamin-e: 0.11 · vitamin-k: 1.1 ·
Minerals
Mature Cap of Saffron Milk Cap: composition reflects this culinary part relative to the whole ingredient.
History
Foragers and early cultivators brought saffron milk cap into European and Asian market cookery, including named mature cap portions.
Foragers and early cultivators brought saffron milk cap into European and Asian market cookery, including named mature cap portions.
Restaurant demand for distinct fungi cuts and grades raised saffron milk cap’s profile, including named mature cap portions.