What mushrooms contain. Mushrooms: chemical composition, beneficial properties and harm
As the encyclopedia writes, mushrooms are eukaryotic living organisms that combine the properties of the animal and plant worlds. So, are mushrooms more of a protein or a carbohydrate? Once upon a time, they were the main hosts on Earth, along with microbes and bacteria. At the moment, there are more than 100 thousand species of these space aliens on the planet. But we are more interested in those that we habitually and not without pleasure eat.
Are mushrooms a protein or a carbohydrate?
Nowadays you don’t have to go to the forest to pick mushrooms. You can go to a store or market. People have learned to grow valuable products in special greenhouses. Mushrooms are consumed in any form, used for medicinal purposes, and included in the menu of Lenten dishes. What do mushrooms contain? fats, carbohydrates, water, fiber, minerals, vitamins. The largest percentage of everything (about 90%) is water. The proteins, fats, and carbohydrates that make up the mushrooms are distributed in the proportion of 3.2%: 1%: 3.7%, respectively. The question of whether mushrooms are protein or carbohydrate is difficult to answer unequivocally. In terms of protein composition, they are similar to meat, but their properties are still closer to plants.
About the benefits of the product
The main elements that mushrooms contain (proteins, fats and carbohydrates) are in the proportion most beneficial for nutrition. A fairly large percentage of proteins with a small (1%) fat composition makes this product dietary. In addition, mushrooms contain almost the complete set of amino acids and vitamins necessary for the body. A whole set of micro- and macroelements was found in mushrooms, such as zinc, cobalt, copper, iron, potassium, calcium and others.
These forest dwellers are able to help a person with disorders in the functioning of certain organs. Let's look at the most famous ones as an example:
- Proteins, fats, carbohydrates create the most favorable composition in their composition. These forest beauties can successfully resist E. coli and Koch's bacilli.
- Chanterelles cleanse the liver, are useful for headaches, and suppress staphylococci.
The presence of potassium and copper in mushrooms helps remove excess water from the body and improves skin elasticity.
Be careful: mushrooms!
We won’t talk about poisonous mushrooms. Everyone knows that they are not just harmful, but deadly. Let's talk about useful and favorite ones - edible. Why, despite all their benefits, nutritionists advise those who have stomach problems, pregnant women and children to refrain from excessive consumption? The fact is that mushroom protein is significantly different from meat protein. It contains chitin, a substance that slows down the digestion process, which can take up to six hours. This property has brought mushrooms the reputation of being a difficult-to-digest product. But it is chitin that helps the body fight E. coli. So everything is good in moderation.
In addition, the structure of the mushroom tissue allows it to absorb the entire composition of the environment through its pores. Mushrooms grown near large busy highways, in places where chemicals accumulate, or in unfavorable radiation conditions, can become a serious danger. That is why it is not recommended to buy them secondhand, because they are collected in unknown places.
Mushroom pickers must remember:
- You cannot pick mushrooms along the road.
- The older the mushroom, the more undesirable substances it can accumulate. It is better not to take large overgrown ones.
- Much more useful substances are found in the cap rather than in the stem.
How to cook better
After all, most foodies don't think about what mushrooms represent - they're just delicious. Your favorite product is boiled, fried, stewed, salted, pickled. Some of the species, for example champignons, are also consumed raw. What do you need to remember about mushroom dishes?
- Fried “forest meat” is tastier, but when fried it absorbs a lot of fat, and its dietary properties are reduced.
- The longer the mushrooms are cooked and the finer they are cut, the faster they are digested by the body.
- Salted and pickled mushrooms retain all their beneficial properties, and their digestibility increases.
- Dried mushrooms are the highest in calories.
- White mushrooms, chanterelles, boletus, boletus, and boletus can not be pre-boiled, but can be cooked immediately in a dish.
- You only need to cook the mushrooms over low heat.
- You cannot mix tubular and lamellar mushrooms in one dish.
Enjoy the exceptional gift of nature and be healthy.
Top 10 healthiest mushrooms
The benefits of mushrooms for the human body are undeniable. From time immemorial, folk healers used forest gifts to treat various ailments: porcini mushroom extract was used for frostbite, chanterelle infusion fought against boils, morels calmed the nerves, and with the help of boletus they got rid of headaches.
Main beneficial properties of mushrooms
- Mushrooms are an excellent source of protein. Some varieties are as nutritious as beef. Just 150 g of dried mushrooms can provide the body with the daily requirement for meat;
- Mushrooms are a low-calorie product that consists of 90% water, practically does not contain starch, sodium and cholesterol, helps the body get rid of excess fluid (due to the presence of potassium), improves metabolism, and all this promotes weight loss;
- Miracle hats play an important role in strengthening the immune system. When consumed regularly, mushrooms prevent cancer and cardiovascular diseases. The antioxidant selenium they provide is found only in some vegetables and fruits;
- Thanks to the abundance of zinc and B vitamins, mushrooms are beneficial for the nervous system, they prevent emotional disorders and help avoid mental exhaustion;
- The presence of vitamin D makes mushrooms beneficial for healthy skin, bones, teeth, nails and hair.
White mushrooms
1. Porcini mushrooms (boletus mushrooms)
Porcini mushrooms are a valuable source of proteins, enzymes and dietary fiber. Sulfur and polysaccharides in their composition can provide significant support in the fight against cancer, lecithin and the alkaloid hercedine are very important for the health of the cardiovascular system, riboflavin is responsible for the growth of hair, nails, skin renewal, proper functioning of the thyroid gland and the health of the body as a whole. Of all the mushrooms, boletus mushrooms contain the most complete set of amino acids, including essential ones. The vitamin and mineral composition of these noble mushrooms is also rich. They contain potassium, magnesium, phosphorus, iron, calcium, manganese, zinc, tocopherol, niacin, thiamine, folic and ascorbic acid. Boletuses have wound-healing, immunomodulatory and antitumor properties.
Boletus
2. Boletus (red mushrooms)
In terms of nutritional and taste qualities, boletuses are practically not inferior to boletus mushrooms. These mushrooms contain a lot of potassium, phosphorus, iron, vitamins A and C, fiber, lecithin, enzymes and fatty acids. In terms of nicotinic acid content, they are not inferior to liver, and in terms of the concentration of B vitamins they are close to grain crops. There is more protein in boletus than in meat. Valuable amino acids, the source of which they are, are especially important for people whose bodies are weakened by previous operations, infectious diseases, and various types of inflammatory processes. Dry red mushroom powder is taken to cleanse the blood and reduce cholesterol levels.
Saffron milk caps
3. Saffron milk caps
These mushrooms have been collected in Rus' since ancient times. If gourmets have given boletus the title of “king of mushrooms,” then saffron milk cap is called “grand prince.” Both peasants and kings valued these mushrooms for their original taste and wonderful aroma. Its beneficial properties are also multifaceted. In terms of digestibility by the human body, saffron milk caps are among the most valuable mushrooms. They are rich in carotenoids, valuable amino acids, iron, contain fiber, B vitamins (riboflavin, thiamine and niacin), ascorbic acid and the valuable antibiotic lactoviolin, which has a detrimental effect on the growth of many bacteria. The health benefits of saffron milk caps are also explained by the abundance of mineral salts in them - potassium, sodium, phosphorus, magnesium, calcium. Saffron milk caps are used to treat diseases caused by metabolic disorders, rheumatism, vitiligo, and lung diseases.
Milk mushrooms
4. Milk mushrooms
In Rus', milk mushrooms have been considered the best mushrooms for centuries. The value of these forest gifts is that they are one of the few sources of vitamin D that is not of animal origin. Traditional medicine has recognized soaked milk mushrooms as one of the best remedies for the prevention of urolithiasis: the bioactive substances contained in these mushrooms prevent the formation of axalates and urates in the kidneys. Milk mushrooms are a source of vitamins C, PP and group B, provide the body with beneficial bacteria, contain natural antibiotics, which strengthen the mucous membranes of the respiratory system and suppress the proliferation of tuberculosis bacillus. Preparations from milk mushrooms are used to treat gallstone disease, kidney failure, emphysema and stomach diseases.
Russula
5. Russula
These modest mushrooms with yellow, gray, green, pink-red, purple and brown caps are loved for their pleasant taste and multifaceted beneficial properties. Russula contains an abundance of fatty acids, dietary fiber, all kinds of mono- and disaccharides, vitamins PP, C, E, B1 and B2; among the minerals they contain the most magnesium, calcium, phosphorus and iron. The substance lecithin in these mushrooms is of great importance for health, which cleans blood vessels, prevents the accumulation of cholesterol in the body, and helps with metabolic disorders. Some types of russula have an antibacterial effect and help cleanse the stomach and intestines. The enzyme russulin, found in russula, is in great demand in cheese making: only 1 g of this substance is required to curdle 200 liters of milk.
boletus
6. Boletus mushrooms
Fans of mushroom dishes know that wonderful taste is not the only advantage of boletus mushrooms; the health benefits of these mushrooms are also great. Boletus mushrooms are especially valued for their content of perfectly balanced protein, including arginine, tyrosine, leucine and glutamine. The vitamin composition of these mushrooms is also rich, it includes ascorbic and nicotinic acid, tocopherol, B vitamins and vitamin D. The ability of boletus mushrooms to remove toxins from the body is ensured by the presence of dietary fiber, and the value of this product for the health of the musculoskeletal system is due to the content of a large amount of phosphoric acid involved in the construction of enzymes. Boletus mushrooms are used to regulate blood sugar, treat kidney pathologies and disorders in the nervous system.
Honey mushrooms
7. Honey mushrooms
Honey mushrooms are rich in vitamins C and B1; different types of these mushrooms contain natural antibiotics, anticancer substances, tocopherol and nicotinic acid, potassium, sodium, magnesium and iron. Autumn honey mushrooms are used as a laxative, and meadow honey mushrooms have a positive effect on the functioning of the thyroid gland and have a detrimental effect on E. coli and Staphylococcus aureus. Honey mushrooms are especially useful for people who have problems with hematopoiesis, for those suffering from coronary heart disease and diabetes. 100 g of these mushrooms can replenish the body’s daily need for honey and zinc. In terms of phosphorus and calcium content, honey mushrooms are close to fish, and the protein they contain has antitumor activity.
Oyster mushrooms
8. Oyster mushrooms
In terms of their beneficial composition, oyster mushrooms are close to meat: these mushrooms contain B vitamins, ascorbic acid, tocopherol, as well as a rather rare vitamin D2, which is involved in the absorption of calcium and phosphorus in the intestines, and the content of nicotinic acid (a particularly important vitamin for nursing mothers) Oyster mushroom is considered the most valuable mushroom. 8% of oyster mushrooms consist of minerals; just 100 g of the product can replenish the body’s daily need for potassium. These mushrooms have bactericidal properties, help remove radioactive substances from the body, strengthen blood vessels, regulate blood pressure, and reduce bad cholesterol in the blood. And recently, scientists have discovered another interesting property of these mushrooms - the ability to increase male potency.
Chanterelles
9. Chanterelles
Mushroom lovers know that the delicate nutty taste is not the only advantage of chanterelle dishes. The benefits of these mushrooms are manifested in immunostimulating and antitumor effects, a beneficial effect on the condition of the mucous membranes, improved vision, the ability to remove radionuclides from the body and restore damaged pancreatic cells. Chanterelles are rich in copper, zinc, vitamins D, A, PP and group B, are a source of valuable amino acids, and are superior to carrots in beta-carotene content. Natural antibiotics found in these mushrooms are harmful to staphylococci and tubercle bacilli. Extracts from chanterelles treat liver diseases. If these mushrooms are properly prepared, they can help treat obesity (caused by improper liver function).
Champignon
10. Champignons
These wonderful mushrooms are a source of lecithin, organic acids, minerals and valuable proteins. Among the vitamins, champignons contain tocopherol, vitamin D, nicotinic and folic acid. In terms of phosphorus content, champignons can compete with fish, and there are more B vitamins in these mushrooms than in fresh vegetables. The beneficial substances contained in champignons help fight fatigue, regulate mental activity, maintain good skin condition, activate the immune system, and have a beneficial effect on nerve cells, the circulatory system and the condition of the mucous membranes. Champignons have antitumor and antibacterial activity, helping the body get rid of toxins, excess cholesterol and heavy metals.
Calorie content of mushrooms
All mushrooms are considered body-safe foods. Russulas have the lowest calorie content - 15 kcal per 100 g. Camelinas contain 17 kcal per 100 g, chanterelles and milk mushrooms - 19 kcal, boletus - 20 kcal, honey mushrooms and aspen mushrooms - 22 kcal, champignons - 27 kcal, porcini mushrooms – 30 kcal, oyster mushrooms – 38 kcal per 100 g.Harm from mushrooms
Since mushrooms are a difficult-to-digest product, you should not rely on them in case of acute inflammatory processes of the digestive system (pancreatitis, ulcers, gastritis, liver problems). It is not recommended to eat more than 100 g of pickled and salted mushrooms per day. It is not recommended to feed any mushrooms to children; babies do not have the enzymes necessary to break them down. It is highly not recommended to collect old mushrooms. Forest gifts collected in industrial areas, near busy highways, military training grounds, and chemical plants will also not be beneficial.Delicious mushrooms
For their wonderful gastronomic qualities, abundance of vitamins, and multifaceted beneficial properties, mushrooms are loved in different countries; various dishes are prepared from them, and medicines are made from them. Forest gifts still conceal many mysteries. One thing that is certain is the health benefits of mushrooms. The main thing is to understand them, collect them in environmentally friendly areas or buy them from trusted places.
It is impossible to imagine modern cooking without the use of such a tasty and nutritious product as a mushroom. Due to their amazing taste, mushrooms are used by people not only as food.
Thorough research and study of the benefits of mushrooms has led to a number of scientific conclusions, and now they are actively used in the manufacture of a number of medicines important for human life.
The famous scientist Theophas, who lived in Greece in the 4th century BC, wrote about the incredible benefits of this product for the body, describing champignons, morels and truffles in his manuscripts. A little later, at the beginning of our era, Pliny (a famous Roman biologist and naturalist) became interested in the product. This scientist was the first to try to create a table of all types, dividing them into harmful and beneficial.
The benefits of this product for humans in a number of countries are described and interpreted differently. This is a consequence of the fact that the mushroom is precisely the product that carries useful substances and microelements, the composition of which depends on the place where it grows. Thus, champignons, boletus, oyster mushrooms, chanterelles or valui have completely different nutritional composition, and the benefits of white mushrooms for different regions differ several times!
For example, the Japanese enthusiastically advertise the benefits of champignon (maitake), which can balance blood pressure and strengthen the immune system of the human body. Champignons are considered in Japan to be one of the most beneficial sources of nutrients for humans. But in Switzerland, the local population does not use champignons for food at all. Forests and fields dotted with useful porcini mushrooms remain untouched in this country.
Mushrooms have been studied for many millennia, and only today scientists have announced that they have irrefutable evidence that they have much more in common with living organisms than with plants. Meanwhile, the benefits of mushrooms for the body are known and today are already an undeniable fact. Only poisonous or false ones can cause harm.
Compound
Admirers and lovers of slim figures know how good this product is for low-calorie diets. The diet includes boletus, boletus, oyster mushrooms, champignons and chanterelles. The fact is that 100 grams of fresh product contains only 25 kcal. Moreover, if you boil or fry just a kilogram, then in terms of its nutritional properties it will replace a good piece of steak or several juicy cutlets. Pickled honey mushrooms or oyster mushrooms are somewhat lower in nutritional properties, but are higher in calories due to the spices added to them. This is why mushrooms are so useful for people who have changed their lifestyle by giving up eating meat.
The nutritional value
Scientists state the fact that it is precisely due to its high nutritional value that the use of a product in Orthodox cuisine (chanterelles or boletus) during Lent helps the human body survive without weakening the immune system or harming health.
How much protein, fat and carbohydrates are in fresh porcini mushrooms, see the table:
How much protein, fat and carbohydrates are in dried porcini mushrooms, see the table:
Vitamins
What nutrients and beneficial substances are found in mushrooms: these are retinol, group B and calciferol, and the amount of the latter is several times higher than its content in butter. But the main value of the product is still the substance beta-glucanin, which has irreplaceable healing properties in the treatment of patients with nervous disorders.
For how many and what vitamins, see the table:
| per 100 grams of product | vitamin content mg |
|---|---|
| Vitamin A | 0.002-0.005 |
| Vitamin B1 | 0.003-0.14 |
| Vitamin B2 | 0.3-0.85 |
| Vitamin B3 | 4.8-8.5 |
| Vitamin B5 | 2.1-2.7 |
| Vitamin B6 | 0.007-0.3 |
| Vitamin B9 | 0.003-0.004 |
| Vitamin C | 7-34 |
| Vitamin E | 0.1-0.9 |
Minerals
What minerals are in mushrooms, see the table:
The amount of amino acids in the product is simply incredible. In some species, such as boletus mushrooms and chanterelles, the benefits of which are due precisely to these indicators, their number reaches up to 800!
Types of mushrooms
A great variety of mushrooms grow on the territory of the Russian Federation. Central Russia is famous for mushrooms that are unrivaled in their taste and nutritional properties - porcini, chanterelles, boletus, and valui. The farm successfully grows champignons and oyster mushrooms. Forest mushrooms, rich in fiber, have taken a fairly strong position in the human diet. They are used to cook soups, prepare pies and pilafs, and dry them. Pickled mushrooms are always served at every festive table.
Any mushroom growing in the wild contains two alkaloids - muscarine (which can cause poisoning) and hercedine (an irreplaceable remedy in the fight against angina pectoris). In addition, the benefits of white chanterelles, chanterelles and boletus lies in the unique, inimitable aroma of this plant. The smell is provided by special resins in combination with sodium and magnesium, which are so necessary for our body.
Porcini
Porcini mushroom is a mushroom of the highest category. This species is considered the most valuable not only in cooking, but also in medicine. The mushroom grows in coniferous, deciduous and mixed forests. In dried form, it retains all its nutritional value and is the best protein carrier among plants used in protein diets.
Due to its high amino acid content, white is used prophylactically to prevent diseases such as atherosclerosis, nervous and emotional disorders. In terms of the content of vitamins A and B, white is not inferior to cereals and is successfully used for anemia and diseases of the thyroid gland.
Oyster mushrooms
Oyster mushrooms are high in glucose. While the total carbohydrate content in the product is up to 75%, glucose in the form of trehalose, sucrose and fructose occupies 20%. Oyster mushrooms are an excellent source of proteins and carbohydrates, used in cooking as a meat substitute. Oyster mushrooms are boiled, stewed or fried, pickled.
Chanterelles and boletus
In terms of their nutritional value, chanterelles and boletus are included in the second category. The calorie content of fresh chanterelles per 100 grams of product is 20 kcal. At the same time, both boletus and chanterelles contain a high content of vitamin B, fatty acids, and lecithin, which remove cholesterol from the body. In addition, the benefits of chanterelle mushrooms against colds and infectious diseases have been proven.
Valui
Valuy is a type of russula, known in folk medicine for its excellent analgesic properties. There are even recipes for making tinctures or rubs from valueu. However, valui is “conditionally edible” in our country, so it is collected only by highly professional mushroom pickers, and consumption for food is strictly limited. Its excess in some dishes can be harmful.
Possible harm
Despite the fact that mushrooms are a tasty, nutritious product, they can cause irreparable harm to humans. Before collecting them or buying them at spontaneous markets from strangers, be sure to read the description of edible and inedible mushrooms.
There are also cases where pickled mushrooms caused harm to the body if their storage conditions were not met. Canned food, pickles and mushroom marinades must be kept in cool or cold places and be sure to meet shelf life! Irreparable harm can be caused by collecting false mushrooms and those growing in environmentally polluted areas.
The smell of the autumn forest, withered leaves, freshness after the rain and the joy of finding a mushroom or a whole family - these are some of the characteristics of a walk for mushrooms, giving a person bright colorful emotions and enticing him to go out of town again.
In terms of emotional intensity, picking mushrooms is akin to the emotions experienced when hunting, because you make your way through thickets beyond mental distances, sometimes measured in tens of kilometers, you stumble upon cobwebs, scratch your hands... And all in order to see a sweet grassy mound under which the culprit sits such a wonderful walk. Mushrooms are a valuable high-calorie product containing proteins, carbohydrates, fats, phosphoric acid salts, vitamins B1, B2, A, D, P. Speaking about the presence of a vitamin complex in mushrooms, I would like to clarify that different types of mushrooms contain different vitamins.
So the porcini mushroom is rich in vitamins B1, B2, A, as well as antibiotics that are fatal to Koch bacilli. Chanterelles are rich in Vitamin A, champignons and honey mushrooms are rich in B vitamins, and boletus and boletus mushrooms are rich in vitamins P and D. Mushrooms, despite their calorie content, are an indispensable product during religious fasting, giving the body the necessary strength. The variety of dishes prepared from mushrooms is so great that you never cease to be surprised by their taste when trying another culinary novelty. They have also proven themselves in the preparation of first courses, salads, appetizers and main courses.
But mushroom picking should be approached very responsibly, because severe mushroom poisoning often occurs due to the inexperience of mushroom pickers. What should you not do when going to collect this unique food product? Firstly, you should not collect mushrooms whose edibility is in doubt. Secondly, mushrooms should be collected in wide baskets or buckets, but under no circumstances in bags, because, being in containers that are not suitable for collection, the mushrooms will rot, losing their valuable properties. The most terrible, but little known property of mushrooms is the ability, if collected incorrectly (described above), to accumulate poison - neurin.
Mushrooms can be called the most amazing and unique organisms on the planet. In the old days, people called them “children of the gods” and there was a belief: where lightning strikes the ground, a mycelium is formed there. Old Russian cookbooks have survived, where you can find a wide variety of wonderful recipes for mushroom dishes.
Nature has balanced the minerals and vitamins in mushrooms in such a way that this gift of the forests, when consumed correctly, brings not only benefits, but also brings a lot of pleasure. Perfectly prepared mushroom dishes can be served as a delicacy for any occasion.
How many vitamins and minerals are contained in 100 g of mushrooms?
Each type of mushroom has a unique chemical composition, in which the levels of vitamins and minerals differ significantly.
Vitamins | ||
| Vitamin A | 0,002-0,005 | mg |
| Vitamin B1 | 0,003-0,14 | mg |
| Vitamin B2 | 0,3-0,85 | mg |
| Vitamin B3 | 4,8-8,5 | mg |
| Vitamin B5 | 2,1-2,7 | mg |
| Vitamin B6 | 0,007-0,3 | mg |
| Vitamin B9 | 0,003-0,004 | mg |
| Vitamin C | 7-34 | mg |
| Vitamin E | 0,1-0,9 | mg |
Nutritional value of mushrooms
Mushrooms are valued for their excellent taste and aroma. Possessing a large amount of protein, they help quickly saturate the body, which is why nutritionists called them “forest meat.” Mushrooms contain several times more protein than eggs and vegetables and 3 times more than meat products.. The protein content depends on the variety of the organism and its parts.
Due to their low fat and carbohydrate content, they are considered a low-calorie product and are recommended for use in preparing dietary dishes. In addition, mushrooms contain glycogen, dextrin and insulin, which increase the performance of many body functions. When cooking, a significant part of the fiber and carbohydrates is destroyed and converted into simple compounds that are easily absorbed by the body.
Mushrooms contain very useful substances beta-glucans, which have a positive effect on the protective functions of the human body. There is an opinion that in ancient times, only eating mushrooms during strict fasting in early spring saved people from an inevitable decrease in immunity. These valuable substances also have antitumor activity, but, unfortunately, they are difficult to absorb by the body.
Some types of mushrooms can purify the blood and reduce the percentage of cholesterol in the blood. For example, an infusion of chanterelles is used for abscesses, furunculosis and sore throat, and honey mushrooms are natural antibiotics. The resinous substance contained in boletus mushrooms relieves severe headaches and gout; the porcini mushroom is an effective remedy for intestinal infections. Fresh gifts from the forests contain a considerable amount of water, which decreases significantly when cooked.
Vitamin and mineral composition
- Mushrooms contain eighteen amino acids, which help increase mental activity and prevent the development of atherosclerosis, but only 10% of these substances are absorbed by the body;
- They contain a considerable amount of microelements that normalize metabolism in the body. Containing manganese, phosphorus, potassium, copper, iodine and zinc prevent the occurrence of viral infections and the development of heart diseases;
- Mushrooms contain B vitamins that support the nervous system and help maintain normal hair, nails and skin. These products contain the equivalent of B3, which is indispensable in the process of blood circulation and strengthening the walls of blood vessels;
- These gifts of nature have anti-cellulite properties due to the presence of a significant amount of potassium, which, by removing excess fluid from the body, prevents the formation of “orange peel”; the calcium and phosphorus content makes them identical to fish;
- Some types contain vitamins A and C, which are present, although in small quantities, but bring tangible benefits to the human body. These organisms, unique in their composition, contain as much vitamin P as yeast, and in terms of the presence of vitamin D they are similar to butter.
Harmful properties of mushrooms
The protein contained in mushrooms is difficult to digest by the body, so they are not recommended for use if you have stomach and intestinal diseases, kidney or liver diseases. To prevent mushrooms from causing much harm, they should be collected and prepared correctly. Any mushroom dishes are heavy food, with the exception of broths or dishes prepared with mushroom powder.
When collecting mushrooms, you should know which of them can be eaten and which cannot, so as not to cause irreparable harm to the body. Even well-known edible species cannot be consumed without heat treatment; they should be boiled for at least 15 minutes, although boiling destroys many valuable elements contained in mushrooms.
These forest gifts can be deadly to humans due to the content of radioactive compounds and toxic substances that they are capable of accumulating from contaminated soil due to the unfavorable ecological environment.
Mushrooms are considered difficult to digest food, as they contain a large amount of chitin, which is not at all absorbed by the body and is contraindicated for people with a weak digestive system. The child’s body is also not able to digest these gifts of the forest, so mushrooms should not be eaten by children under the age of 14 years.
