Mushrooms (var. Armillaria Mellea) 62%
Sunflower Oil
Sea salt
Garlic, oregano, chili pepper, acidifier: citric acid.
Additional information
Honey Mushroom
| Source area | Mount Somma (NA), Gargano Area (FG) – Italy |
|---|---|
| Nutritional Intake | This mushroom has a high percentage of water and a good content of potassium, sodium, copper, manganese, zinc and selenium. When it is fresh, it is rich in vitamin B (B1,B2,B3,B5 and B6), vitamin C, D2 and E. As far as unsaturated fats, we have linoleic, oleic and αlinolenic acid. It also contains a high percentage of soluble fiber. |
| Period of transformation | rom the second week of October to the second week of November |
| Trivia | The mushroom’s scientific name indicates its aspect: Armillaria derives from Latin armilla (bracelet) which surrounds the stem, and Mellea (adjective related to honey) suggests the mushroom’s color. Honey Mushroom is toxic when eaten raw because of some proteins called hemolysins, which are disabled after a 70° cooking. |
