Clay-Gilled Milkcap vs Polar bear

Lactarius argillaceifolius compared with Ursus maritimus

Key Differences

Clay-Gilled Milkcap is Not Evaluated while Polar bear is Vulnerable.

Taxonomic Classification

Rank	Clay-Gilled Milkcap	Polar bear
Kingdom	Fungi (真菌界)	Animalia (动物界)
Phylum	Basidiomycota (担子菌门)	Chordata (脊索动物门)
Class	Agaricomycetes (傘菌綱)	Mammalia (哺乳動物)
Order	Russulales (红菇目)	Carnivora (食肉目)
Family	Russulaceae	Ursidae (Bears)
Genus	Lactarius	Ursus (Bears)
Species	Lactarius argillaceifolius	Ursus maritimus

Conservation Status

Clay-Gilled Milkcap

NE — Not Evaluated

Polar bear

VU — Vulnerable

Population: ~26.0K

Trend: Decreasing ↓

Physical Characteristics

Attribute	Clay-Gilled Milkcap	Polar bear
Diet	—	Carnivore
Average Lifespan	—	25 years
Average Length	—	2.4 m
Average Weight	—	450.0 kg

Habitat & Geographic Range

Clay-Gilled Milkcap

Habitat

Typically found in forest floors, decomposing wood, and soil ecosystems.

Range

Distributed across Brazil and United States.

Polar bear

Habitat

Found across multiple habitat types including temperate broadleaf and mixed forests, temperate coniferous forests, and boreal forests and taiga, among 4 distinct biome types within the Palearctic biogeographic realm. Populations are also found in montane and highland environments at higher elevations.

Range

Found in Norway. Currently classified as Vulnerable on the IUCN Red List, this species faces significant conservation challenges across its range.

Clay-Gilled Milkcap

The Clay-gilled Milkcap, Lactarius helvus, is a medium to large mushroom in the family Russulaceae, notable for its distinctive fenugreek-like or curry-like scent when fresh or dried. The cap is typically dry, pale buff to pale brick-brown, and convex becoming flat or centrally depressed with age. The gills are closely spaced, crowded, and pale clay to buff in color, giving rise to the common name. When cut or broken, the flesh exudes a watery, mild to faintly acrid white latex, characteristic of the genus Lactarius. The Clay-gilled Milkcap is ectomycorrhizal, forming associations primarily with spruce and pine in boreal and montane forests of Europe, North America, and northern Asia. It fruits from late summer through autumn in coniferous forests, often in large numbers following rainy periods. Although widely consumed in parts of Eastern Europe after prolonged boiling and processing, the raw mushroom contains sesquiterpene lactones that can cause gastrointestinal distress and is considered mildly toxic if eaten without preparation. Its dried form is used as a spice substitute in some traditional recipes due to its aromatic qualities. The species is widespread and not considered threatened within its boreal and montane conifer forest range.