Funghi
Whole
Whole saffron milk cap is the intact market form—best for storage, ripening and recipes that start from complete pieces. fungal savoury meatiness with species-specific aroma. Select sound specimens, store correctly for the ingredient, and cut only when needed so surfaces stay fresh. brown hard in wide pans; avoid steaming in crowded oil. Cold product sears better—pat surfaces dry and do not crowd the pan.
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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 0.4 g
- Saturated Fat 0.11 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.21 g
- Cholesterol 0 mg
- Sodium 10.6 mg
- Salt 0.05 g
- Total Carbohydrate 3.87 g
- Dietary Fibre 2.03 g
- Total Sugars 1.44 g
- Complex / starch 0.52 g
- Protein 2.95 g
- Water 86.4 g
- Energy 31.6 kcal
- Water 86.4 g
- Carbohydrates 3.87 g
- Protein 2.95 g
- Fat 0.4 g
- Saturated Fat 0.11 g
- Polyunsaturated Fat 0.21 g
- Omega-3 0.02 g
- Vitamins 50.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.37 mg
- Vitamin B3 — Niacin 3.65 mg
- Vitamin B5 — Pantothenic Acid 1.35 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 7.1 µg
- Vitamin B9 — Folate 17.5 µg
- Vitamin C 2 mg
- Vitamin D 2.6 µg
- Vitamin E 0.09 mg
- Vitamin K 0.8 µg
- Minerals 356 mg
- Major Minerals 355 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.37 · vitamin-b3-niacin: 3.65 · vitamin-b5-pantothenic-acid: 1.35 · vitamin-b6: 0.09 · vitamin-b7-biotin: 7.1 · vitamin-b9-folate: 17.5 · vitamin-d: 2.6 · vitamin-e: 0.09 · vitamin-k: 0.8 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Foragers and early cultivators brought saffron milk cap into European and Asian market cookery, including named whole portions.
Cultivation and drying expanded year-round saffron milk cap supply, including named whole portions.
Foragers and early cultivators brought saffron milk cap into European and Asian market cookery, including named whole portions.