Funghi

Outer Gills

Saffron Milk Cap outer gills is a prepared form of the gills, 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. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

Outer GillsPortionPrep ReadyVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 31.7

Amount per 100 g

Total Fat 0.38 g
Saturated Fat 0.1 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.19 g
Cholesterol 0 mg
Sodium 10.5 mg
Salt 0.05 g
Total Carbohydrate 4.04 g
Dietary Fibre 1.96 g
Total Sugars 1.55 g
Complex / starch 0.52 g
Protein 2.99 g
Water 95.4 g

Detailed nutrients

Energy 31.7 kcal
Water 95.4 g
Carbohydrates 4.04 g
- Sugars 1.55 g
- Starch 0.52 g
- Fibre 1.96 g
Protein 2.99 g
Fat 0.38 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
  - Omega-3 0.02 g
Vitamins 59.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.46 mg
- Vitamin B3 — Niacin 4.6 mg
- Vitamin B5 — Pantothenic Acid 1.71 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 9 µg
- Vitamin B9 — Folate 22.2 µg
- Vitamin C 2 mg
- Vitamin D 3.3 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
Minerals 350 mg
- Major Minerals 349 mg
  - Calcium 54 mg
  - Sodium 10.5 mg
  - Potassium 284 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: 4.6 · vitamin-b5-pantothenic-acid: 1.71 · vitamin-b6: 0.11 · vitamin-b7-biotin: 9 · vitamin-b9-folate: 22.2 · vitamin-d: 3.3 · vitamin-e: 0.11 · vitamin-k: 1.1 ·

Minerals

Sodium: 10.51 · Potassium: 284 · Calcium: 54 · Iron: 1.5 ·

Outer Gills of Saffron Milk Cap: composition reflects this culinary part relative to the whole ingredient.

History

3000 BCE

Foragers and early cultivators brought saffron milk cap into European and Asian market cookery, including named outer gills portions.

1850

Cultivation and drying expanded year-round saffron milk cap supply, including named outer gills portions.

1980