Saffron milk caps

Saffron milk caps – edible mushrooms of the first category with high nutrition value. After cepes and milk mushrooms they take the third place on flavoring and nutritious qualities.

These mushrooms received the name because of characteristic red color. Externally they very bright, orange-red, with a hat with a diameter up to 17 cm. Concentric circles of more dark orange color are allocated for surfaces of a hat. Young mushrooms have convex hats, at mature – funneled, below on a hat lamellar folds.

If to pull down a mushroom, then on a break drops of orange juice with a resinous smell are visible. In a few minutes both juice, and the line of a break turn green on air. A mushroom leg in the form of the cylinder, up to 6 cm long, with white pulp inside.

Saffron milk caps at groups in the form of tapes or a semicircle grow. Favourite places are the spruce and pine forests, these mushrooms prefer to grow on sandy soils. They are brought together since the end of July to the first frosts in October. The big crop of saffron milk caps can be reaped in cool summer.

Useful properties of saffron milk caps

Saffron milk caps contain a lot of predecessor of vitamin A – beta carotene, it also gives to mushrooms characteristic color. Vitamin A participates in formation of a rhodopsin, that is is very important for sight. It improves recovery of the damaged fabrics, accelerates healing of wounds and cuts, positively influences skin and mucous membranes. Useful properties of saffron milk caps are not limited to availability of beta carotene. Mushrooms contain also vitamins of group B and C, microelements – iron, magnesium, phosphorus, potassium, sodium, calcium. These substances are a part of enzymes, regulate the content of water in cells, and carry out some other important functions.

Saffron milk caps contain a natural antibiotic лактриовиолин which is active concerning many bacteria. Therefore saffron milk caps are especially useful at inflammatory bacterial infections, including tuberculosis.

At pulmonary diseases the use of saffron milk caps in addition to the main drugs accelerates recovery.

Saffron milk caps contain about 4% of digestible protein which nutritional value can be compared to meat. Amino acids from these mushrooms are well acquired by an organism.

Preparation of saffron milk caps

Saffron milk caps long since were an integral part of Russian cuisine. Also always they were appreciated in France, Poland and Italy where saffron milk caps transported from Russia. In cookery these mushrooms are considered as a delicious dish, so they are tasty and nutritious.

Most often saffron milk caps salt - it is the easiest and bystry way to prepare them for the future. Before salting mushrooms recommend not to wash, and just to clear of garbage and purely to wipe. Them just season with salt, and put under oppression and when the layer of mushrooms settles, fresh from above report. Salty saffron milk caps often add to okroshka.

Saffron milk caps are well combined with vegetables, potatoes, onions, they are tasty and in a fried look, marinated, stewed with meat, in soup and solyanka. Saffron milk caps, stewed in sour cream turn out especially gentle. It is possible to recommend these mushrooms as a stuffing for pies and vareniki.

Caloric content of saffron milk caps

Caloric content of saffron milk caps, as well as other mushrooms, is low, and makes about 20 kcal on 100 g of mushrooms. But salty and marinated saffron milk caps are rather caloric products, and surpass a herring, eggs and meat, beef in nutritional value. Especially appreciate caloric content saffron milk caps in a salty look vegetarians, for them it is still a valuable source of protein.

Harm from saffron milk caps

Use in food of saffron milk caps can cause locks and muscular weakness in some people. The use of these mushrooms gives considerable load of the alimentary system, and can provoke an exacerbation of gastritis, pancreatitis, cholecystitis. Do not recommend to eat saffron milk caps to people at whom the gall bladder is removed.