|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.