Eel autumn is a perfect time to collect different mushrooms. Although them we can buy in the supermarket almost all the year, is at this time where we can enjoy all their flavor.
Today it is the turn to cook some nscalos to the plant. You score?
Nutritional composition of the nscalos
Rich in water and proteins, they are very versatile in the kitchen
The nscalos to the plate contribute a great amount to us of minerals, proteins and fiber, with little fat. They contain much water and a known very interesting compound as ergosterol, of which one derives to vitamin D that as much we needed.
The nscalos are a product with a very short expiration date, reason why he is recommendable to consume nothing else to buy them them or at the most to wait for 1 few days.
By each 100 grams of nscalos to the plant:
- Energy: 34 kcal
- Carbohydrates: 0.5 g
- Proteins: 4.2 g
- Fiber: 6.89 g
- Fats: 1.2 g
- Glycemic index: 15
- 6.50 iron mgs
- 8 calcium mgs
- 44 phosphorus mgs
- 507 potassium mgs
- 0.50 zinc mgs
- 14 magnesium mgs
- 3 sodium mgs
The B5 vitamin or as also it is known, pantot©nico acid, that is in high concentrations in the nscalos, reason why is interesting its consumption to fight against stress and the microphones.
- 217 ug. of vitamin A
- 0.02 mgs B1 vitamin
- 0.23 mgs B2 vitamin
- 6.50 mgs B3 vitamin
- 0.09 mgs B6 vitamin
- 0 ug. of B7 vitamin
- 2 ug. of B9 vitamin
- 0 ug. of B12 vitamin
- 6 vitamin mgs C
- 2.10 ug. of vitamin D
- 0.13 vitamin mgs E
- 14 ug. of vitamin K
ð used Ingredients
- 500 grams of Nscalos (they must be small).
- Extra virgin olive oil
- 4 teeth of garlic
- 1 handful of parsley
- Black pepper
ð´ Steps to follow to prepare the nscalos to the plate
First of everything it is to wash the nscalos in the faucet to eliminate rest of earth and impurities. This part is important since if we left some rest of earth is going to condition much the final flavor.
Once washings, we will cut the nscalos in pieces for the great hats. We put a frying pan to the fire with little of virgin olive oil. As alternative, also we can even do it in plate without oil or with live coals of coal.
We mince garlic and possible the finest and homogenous parsley. We will add it later when we make to the plate the nscalos.
Once it warms up the plate or frying pan, we will place nscalos with the part inferior looking upwards, just a little bit adding of salt (you can add fat salt) to each along with garlic and the parsley that previously we have itched and black pepper.
When the nscalos in the frying pan take intense a brown color, we will know that already they are ready to consume. If you are not safe, test to puncture them with a possesor, who will have to enter the meat of the mushroom with certain facility.