Mushrooms are a unique product given to man by nature. They have been studied quite well, but the debate about the dangers and benefits of mushrooms, it seems, will never stop. The uniqueness of the product lies in its composition, however, in addition to a huge amount of useful substances, some mushrooms can contain poisons, toxins, heavy metal salts and many other substances that can cause significant harm to human health and even kill.
Mushrooms contain many useful substances, but most of them are destroyed during cooking.
The composition of various mushrooms has been carefully studied in many laboratories around the world. Due to the content of a large number of various microelements, mushrooms can be equated to fruits; their carbohydrate composition is not inferior to vegetables, and in terms of the amount of protein this product is even superior to meat (this is why mushrooms are sometimes called “forest meat”). At the same time, 90% of mushrooms consist of water and practically do not contain fat, i.e. it is a low-calorie product, when eaten, saturation occurs quite quickly.
18 out of 20 amino acids are found in mushrooms, which are building materials for body cells. Their vitamin composition is also very rich: mushrooms contain vitamins B, A, D, E, nicotinic acid, and more B vitamins were found in some types of mushrooms than in cereals. Microelements, such as copper, phosphorus, manganese, are also necessary for the human body to maintain the normal functioning of almost all organs and systems.
Antioxidants that have an antitumor effect are also found in mushrooms, as well as the substance beta-glucan, which has not only an anticancer, but also a powerful immunostimulating effect.
Most useful, if we talk about the content of various substances, porcini mushrooms (boletus), boletus, boletus, milk mushrooms, saffron milk caps, honey mushrooms, chanterelles, champignons and, oddly enough, ordinary russula are considered.
However, in order for the body to receive the beneficial substances contained in this product in sufficient quantities, you need to eat a lot of them, which is unacceptable, and in case of some diseases, eating mushrooms is strictly prohibited. In addition, if improperly prepared and stored, mushrooms can lead to serious illnesses.
Harm from mushrooms
Despite their unique chemical composition, mushrooms still cannot be put on a par with the most healthy and dietary products, and there are many reasons for this.
Unfortunately, mushrooms are poorly digested in the gastrointestinal tract due to their high content of chitin, which is very difficult for the body to process. In addition, mushrooms slow down the secretion of gastric juice, as a result of which not only the digestion of the mushrooms themselves, but also other food eaten with them can worsen. Therefore, mushrooms are considered heavy food, and even healthy people are not recommended to eat them often and in large quantities. The highest concentration of chitin is found in the stems of mushrooms, so it is better not to eat them or at least remove the top layer from them before cooking.
Another disadvantage of mushrooms is their ability to accumulate harmful substances. They, like a sponge, absorb them from the environment (from soil, water and even air). In mushrooms grown in and near contaminated areas, salts of heavy metals, radioactive particles and other harmful substances are found, and the larger the mushroom, the more substances toxic to the human body accumulate in it. Therefore, it is not recommended to collect mushrooms on the territories of industrial enterprises, near highways, railways, or on lawns in cities. Also, do not pick large overgrown mushrooms.
In addition, it should be noted that there are quite a large number of poisonous mushrooms that can cause serious poisoning, and the use of some of them can even lead to death. If you are not sure about the safety of mushrooms, then it is better not to collect them. We will also not remain silent about such a deadly disease as botulism. 90% of all cases of botulism are caused by the consumption of mushrooms preserved at home. To prevent even the most environmentally friendly noble mushrooms from becoming a deadly poison, it is necessary to follow the rules for their preparation and storage conditions.
Who shouldn't eat mushrooms?
Even healthy people are not recommended to eat mushrooms often and a lot. Firstly, due to the fact that they are heavy food for the body, and secondly, due to their high protein content, since this creates a large load on the digestive organs.
Eating mushrooms is out of the question if you have one, but doctors do not recommend consuming them even during remission. People suffering from liver and kidney diseases, as well as those with.
There are cases of individual intolerance to mushrooms, expressed in digestive disorders (heaviness in the abdomen, bloating, nausea) in healthy people.
Can children eat mushrooms?
The answer to this question is obvious: “No! Children should not eat mushrooms.” A child’s gastrointestinal tract is not able to digest all the substances contained in mushrooms, so eating them in childhood can lead to severe digestive disorders. Moreover, children should not be given mushrooms in any form, be it mushroom soup or pies with them.
In addition, mushrooms can cause illness in a child. Even with the most careful processing, harmful substances may remain in them. The body of an adult can cope with them without visible consequences, but in a child they can cause severe poisoning.
Various sources indicate different ages at which mushrooms can be given to children. But given that they are not irreplaceable and necessary products, you should not give mushrooms to a child under 12–14 years of age, until his digestive system is fully formed.
In what form are mushrooms most useful?
Before eating, wild mushrooms should be boiled. Mushrooms can be eaten only after heat treatment, as a result of which most of the beneficial substances contained in them are destroyed. But harmful substances that could accumulate in mushrooms, and chitin, which is not digested in the human gastrointestinal tract, remain. Therefore, as a result of culinary processing of mushrooms, a tasty, but absolutely useless dish for the body is obtained.
Taking all this into account, we can say that the method of preparing mushrooms has virtually no effect on the preservation of nutrients in them. But it is still possible to remove most of the harmful substances that may have accumulated in mushrooms during the cooking process. When cooking, chemicals pass into water, so it is recommended to pre-boil all mushrooms collected in the forests 3 times for 15 minutes each and only then subject them to further culinary processing (frying, salting, pickling). It should be noted that the poisons and toxins contained in poisonous mushrooms cannot be removed in this way.
Which mushrooms are better: wild or cultivated?
Nowadays, fresh mushrooms are available all year round because we have learned to successfully cultivate them in artificial conditions. Today, more than 10 types of edible mushrooms are grown in this way, the most common and accessible of which are champignons, oyster mushrooms, winter mushrooms and shiitake. Of course, such mushrooms, provided the cultivation technology is followed, do not contain harmful substances that can accumulate in wild forest mushrooms, and, perhaps, this is their main advantage. In addition, when choosing a cultivated product, the likelihood of poisonous mushrooms getting into the food is eliminated. These are the main reasons why European countries have long abandoned collecting mushrooms and eat only artificially grown mushrooms.
Thus, mushrooms are simply a tasty rather than a healthy product, and even healthy people should not abuse them. You must always remember that mushrooms must be treated with caution. You should not take a mushroom if there is even a slight doubt that it is edible. If pickled or salted mushrooms were prepared or stored improperly, it is better to refrain from eating them.
“Food Without Harm” program about mushrooms:
Benefits of mushrooms for the human body is 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; Read more:
- 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.
The most valuable for their nutritional and healing qualities are considered to be porcini mushrooms, boletus, aspen mushrooms, boletus mushrooms, boletus mushrooms, milk mushrooms, chanterelles, honey mushrooms, saffron milk caps and even the ubiquitous russula.
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.
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.
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.
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.
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.
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.
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 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.
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.
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).
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.
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).
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.
The main properties of the most popular representatives of the mushroom kingdom are:
- The butterdish has a sticky chestnut or yellow-brown cap and a whitish stem; in its raw form contains 0.026 mg of vitamin C, nitrogen - 2.99-4.31%.
- The chanterelle is distinguished by a yellow, smooth, asymmetrical, concave or watering can-like cap, as well as narrow folded plates; in its raw form it contains 0.067 mg of vitamin C, 0.108 mg of vitamin PP, protein substances - 2.64%.
- Saffron milk caps have a fleshy, concave, bare and sticky, gray-orange-red cap with concentric circles; when salted they contain 21.85 g of protein, when pickled - 22.4 g of protein.
- Milk mushrooms are distinguished by a thick, dense, concavely spread whitish cap with plates of the same color; when salted they contain 11.0 g of protein.
- The honey fungus is distinguished by a brown-yellow, yellow-gray-brown or reddish-brown semicircular or flat cap with a hump in the middle. Its stem is dense and lighter than the cap. In its raw form it contains 2.27% protein, 0.035 mg of vitamin C.
- The boletus cap is dry, bare, dark red or orange-red, and the leg is whitish and dense. In dried form it contains 20.25% protein, 0.031 mg of vitamin C, 0.95 mg of vitamin PP.
- The boletus cap is bare, dry, gray-brown in color, the stem is dense and whitish. In dried form it contains 25.5% protein compounds, 0.009 mg of vitamin C, 0.65 mg of vitamin PP.
The taste and benefits of eating mushroom dishes largely depend on the age of the fruiting bodies and the cooking method.
What is the best way to prepare mushrooms - drying (description of method)
Drying is the most practical and simplest type of processing of mushroom raw materials.
Dried mushrooms are tastier and have more nutritional value than salted or pickled mushrooms.
The tubular species that lend themselves best to drying are aspen boletus, moss boletus, boletus and boletus.
In addition, you can also dry morels, chanterelles or honey mushrooms.
Drying is carried out using the following method:
- Fruiting bodies that are free from mold and wormholes, young and healthy, should be selected. Next, you need to clean them of leaves, sand, and pine needles.
- The legs must be trimmed, leaving 2-3 cm from the cap. Legs that are too hard should be removed completely, and large caps should be cut into several pieces. Morels are dried completely.
- The first stage of drying is drying at +40+50°C for 2-3 hours, the second stage is drying at +60+70°C.
- At home, the raw materials can be dried using an oven, Russian oven or in the sun.
As a result of proper drying, food products are obtained that have an elastic consistency and high nutritional value.
Truffle - the king of mushrooms
Truffle (lat. Tuber) – This is the most expensive mushroom in the world, a rare and tasty delicacy with unique taste and a strong specific aroma.
The mushroom received its name due to the similarity of its fruiting body to potato tubers or cones (the Latin phrase terrae tuber corresponds to the concept of earthen cones). The truffle mushroom belongs to the department Ascomycetes, subdivision Pezizomycotina, class Pezizomyceae, order Pezizoceae, family Truffleaceae, genus truffle.
Truffle mushroom - description and characteristics. What does a truffle look like?
In most cases, the truffle mushroom is slightly larger in size than a nut, but some specimens can be larger than a large potato tuber and weigh more than 1 kilogram. The truffle itself is similar to a potato.
The outer layer (peridium) covering the mushroom can have a smooth surface or is cut with numerous cracks, and is also covered with characteristic multifaceted warts. The cross section of the mushroom has a clearly defined marble texture.
It is formed by alternating light “internal veins” and “external veins” of a darker shade, on which spore bags of various shapes are located. The color of the truffle pulp depends on the species: it can be white, black, chocolate, gray.
Types of truffles
The most famous truffles are:
- Tuber aestivum – black summer truffle (Russian truffle). Reaches 10 cm in diameter and weighs 400 grams. Age-related changes in truffle pulp are expressed in a change in color from whitish tones to yellow-brown and gray-brown shades. Its consistency also changes from dense in young mushrooms to loose in old ones. Russian truffle has a sweet, nutty flavor and a faint seaweed smell. This type of truffle grows in Transcaucasia and Crimea, in the European part of Russia and in Europe. Grows under trees such as oak, pine, hazel. Fruits from June to early October.
Mushrooms are representatives of a separate biological kingdom, which are widely used both in cooking and in medicine, since they have a lot of useful and necessary properties. The benefits of mushrooms were discovered thousands of years ago, and today this product remains one of the most popular and useful in the daily diet of many people.
Today, when mushrooms are carefully studied in laboratories, scientists never cease to be amazed at this unique natural product. In terms of the composition of minerals, mushrooms can be equated to fruits, and in terms of the amount and composition of carbohydrates - to vegetables. Mushrooms are superior in the amount of protein, sometimes mushrooms are called “forest meat”; for people who do not consume animal proteins, mushrooms are one of the main sources of these valuable compounds.
The benefit of mushrooms lies in the unique balanced composition of all biologically valuable food components: proteins, fats, carbohydrates, vitamins, microelements. Moreover, the basis of mushrooms is water, it makes up almost 90% of the total content, which makes this product low-calorie, easily digestible and dietary.
Mushrooms are a source of essential protein compounds; they contain 18 amino acids (leucine, tyrosine, arginine, glutamine, etc.), which have the most beneficial effect on the body. 100 g of mushrooms contain approximately 4 g of protein, about 3 grams of carbohydrates and 1.3 grams of fat. Among the fatty components, the most valuable are: lecithin, fatty acid glycerides and unsaturated fatty acids (butyric, stearic, palmitic). Drying mushrooms can significantly increase the protein content; dried mushrooms consist of almost ¾ protein compounds.
The vitamin series contained in mushrooms is also rich: A, B (B1, B2, B3, B6, B9), D, E, PP. This set has the most favorable effect on the nervous system, hematopoietic processes, and blood vessels. Eating mushrooms helps maintain hair, skin, and nails in good condition. The benefits of mushrooms in terms of the content of B vitamins are much higher than those of some vegetables and grains.
Microelements contained in mushrooms: potassium, calcium, zinc, copper, phosphorus, sulfur, manganese, replenish the supply of microelements in the body and have a beneficial effect on many functions. Mushrooms have a positive effect on the functioning of the cardiovascular system, strengthen the myocardium, are a preventive measure for the development of heart disease, and remove harmful cholesterol from the blood. Zinc and copper, which are part of mushrooms, actively participate in metabolism, improve hematopoiesis, and participate in the production of hormones by the pituitary gland.
Representatives of a separate biological kingdom, mushrooms, have long found their use in culinary recipes and medicine. They, as a unique product, are a real treasure for people who do not consume animal proteins, because in terms of quantity in their composition they even exceed meat. The beneficial properties of this amazing product have been studied and proven for a long time, which is why they are so in demand in the diet of a large number of people. But it is worth knowing about the possible harm of mushrooms before consuming them. Let's talk about mushrooms, what harm and benefits they pose to humans, and we'll list interesting facts about them.
Harm from mushrooms
Before consuming mushrooms, do not forget about frequent recorded poisonings after consuming them. The reasons are usually the same - the inability to distinguish inedible species from edible ones. Purchasing a product collected from an unknown location at a spontaneous market, or using overripe and worm-eaten mushrooms in dishes are also dangerous to health. All this can cause acute gastrointestinal diseases.
Particularly dangerous are green and red fly agarics, puffballs, satanic mushrooms, dark-scaly and red champignons, chanterelles and false gray-yellow honey mushrooms. Most often, severe poisoning occurs not from poisonous species, but from so-called false edible mushrooms. If improperly processed and prepared, they cause severe poisoning. It is worth noting that the amount of poison also depends on the growing conditions. On humus-rich moist soils, mushrooms grow more poisonous than the same species growing on dry soils.
After cutting the mushroom, it is important to process it as quickly as possible, since at room temperature after a few hours secondary metabolites begin to accumulate in it. That’s why this product needs to be stored in the refrigerator in a hard container, but no more than a day. They cannot be stored in plastic bags, as they significantly accelerate the decomposition processes and form substances harmful to the body. Ready-made mushroom dishes should be kept in the refrigerator in clay or enamel dishes.
Also harmful to humans are those fungal species that grew near chemical plants, large highways, and military training grounds. In this case, they, like a sponge, are saturated with toxic substances, which are eliminated from the human body for quite a long time.
What good will mushrooms give us? Benefits for humans
Mushrooms are absolute record holders for protein content. They contain more of this component than meat and eggs. Fresh mushrooms contain up to 5% protein, and dried ones contain even more. With such a high protein content, they contain very little fat - about 1%. Despite their low calorie content, they saturate the body well and keep you feeling full for a long time.
This amazing product is also rich in B vitamins, which are responsible for the condition of the skin, teeth and hair. Mushrooms also contain vitamin PP, called nicotinic acid, which is recommended to be used to strengthen the walls of blood vessels in various diseases. Fresh mushrooms are rich in iodine, manganese, zinc, phosphorus, potassium and calcium. This product is invaluable for the good functioning of the heart and the whole body.
200 gr. dried mushrooms per day will replenish a person’s need for calcium, which will significantly affect the improvement of the condition of bone tissue and nails. And thanks to phosphorus, calcium is absorbed into the body much faster.
This product also contains zinc, which is essential in the metabolic process, and copper, which is involved in the production of the pituitary hormone. More recently, polysaccharides have also been identified in mushrooms, which regulate the normal functioning of the immune system. They are able to cleanse the body of foreign elements, which allows their use in medical antitumor drugs and immunomodulators.
Amazing mushrooms! Interesting facts about them
Despite the fact that mushrooms have been known to people since the 9th century BC, all their secrets have not yet been revealed by scientists. Let's remember the most interesting facts:
The largest mushroom was found in the US state of Wisconsin, which weighed 140 kg.
In the American state of Oregon, a mushroom grows, the mycelium of which extends over almost 900 hectares and weighs more than a hundred tons. It spreads around the roots of plants and slowly kills them.
Fungal spores can retain the ability to germinate for 10 years or more. As soon as the opportunity to germinate appears, they appear in the most unexpected places - on cones, trees, and so on.
There are even predatory species of this organism that feed on worms. They build traps by arranging the mycelium in a ring, resembling an adhesive net. The victim can no longer get out of the trap, because when pulled out of the ring, the loop compresses even more.
Certain types of mushrooms glow in the dark. The greenish glow appears as a result of oxidative chemical reactions occurring in them during the absorption of oxygen. At the moment, about 68 species of luminous specimens have already been discovered.
These are not all the interesting secrets that these amazing organisms keep!
So enjoy delicious dishes with mushrooms, nourish your body with useful ingredients, but don’t forget about the possible harm that lies in this amazing product! Your health will noticeably improve by consuming mushroom dishes in moderation in your regular diet.
Hello, my dear readers! I don’t know about where, but now it rains every day here and it’s very warm. These are the most optimal conditions for mushroom growth. Many people love them because they can be fried, pickled, salted, and dried. Any dish prepared with them always takes its rightful place on a festive or everyday table. Today we will talk about mushrooms, their nutritional value and whether mushrooms are beneficial for humans.
Have you ever wondered what mushrooms are? Many believe that this is a special type of plant. Until the middle of the 20th century, they thought so, until research proved that this is an independent kingdom of living nature.
How do they differ from other representatives of flora and fauna?
They cannot be classified as plants because they do not contain chlorophyll, which is what gives all plants their green color. The similarity with plants lies in unlimited and rapid growth. Organic substances, unlike plants, which produce them from carbon dioxide in the air and water, fungi cannot produce and therefore are not capable of photosynthesis. Unlike animals, they are not capable of movement; this also classifies them as plants.
These are not representatives of the animal world, since they have a heterotrophic type of nutrition characteristic of animals; they are able to deposit starch, and not glycogen, as a storage substance. The fungal cell wall is made of chitin, mannan and chitosan, like in animals, rather than cellulose. The end product of metabolism is urea, as in animals.
Despite this, mushrooms still do not belong to plants or animals. Now they have been separated into a separate independent kingdom of living nature and classified as lower spore plants. In total, there are about 100 thousand species in nature.
Chemical composition and nutritional value of mushrooms
How valuable mushrooms are as a food product depends on its age. The younger they are, the more nutritious they are and have greater nutritional value; they make tastier dishes. Young mushrooms are rich in enzymes, vitamins and mineral salts, while old ones contain less valuable nutrients and inorganic compounds.
Mushrooms are 90-95% water, the rest is dry matter, 70% of which is protein. The composition contains enzymes - amylase, proteinase, lipase and oxidoreductase. Mushrooms contain plant sugars, vitamins A, C, PP, D and group B, selenium, minerals are represented by salts of potassium, phosphorus, iron, and there are also small amounts of sulfur and chlorine.
In terms of their nutritional value and composition, they are more related to plants, although plants are richer in carbohydrates, and mushrooms contain more proteins.
- There are very few fats here, so they are poorly absorbed by the body. To improve the taste and better digestibility, sour cream or butter is always added when preparing them.
- There are more proteins in the cap than in its leg. And yet, you shouldn’t throw away the stems; finely chopped mushrooms are better absorbed by the body.
- The composition and amount of carbohydrates is close to that of plants, but vegetables, for example, do not contain carbohydrates such as glycogen, but mushrooms contain insulin, dextrin and other carbohydrates. It should be noted that when cooked, these carbohydrates become easily digestible for the body.
- In terms of the amount of vitamin content, mushrooms can be equated to liver or yeast. But most of them are destroyed during heat treatment, primarily vitamin C and carotene.
- There are not so many minerals in mushrooms, but they replenish the potassium, phosphorus and iron necessary for the body. And microelements such as iodine, copper, zinc, magnesium take an active part in cellular metabolism. Although calcium is present, it is very small, but in combination with dairy products, mushrooms go well.
Mushrooms are rich in extractive substances; their pleasant taste and aroma when cooked always evoke appetite.
The calorie content is not high, depending on the type it is 10-34 kcal per 100 g of product. The most high-calorie mushroom is the porcini mushroom, the least in nigella. Dried and salted mushrooms have a calorie content of around 24 kcal.
The benefits of mushrooms for the human body
Not only do people love mushrooms for their excellent taste, they also have excellent beneficial properties.
- It is an excellent source of protein and a great alternative to beef. 150 g of mushrooms will fill your daily protein requirement.
- Due to their low calorie content, they are suitable for nutrition in a weight loss program and will help normalize metabolism and remove excess fluid from the body.
- The presence of zinc and B vitamins help relieve nervous stress, irritation, restlessness and anxiety, and improve memory.
- Vitamin D helps strengthen bone tissue, teeth, hair, nails, and skin.
- By eating mushroom dishes, you will improve your immunity, and the antioxidant selenium will help prevent cardiovascular diseases, strengthen blood vessels, normalize blood pressure and remove “bad” cholesterol from the body.
- Scientists have proven that some mushrooms contain lenitan, a substance that helps prevent the development of oncology. The same substance actively counteracts the HIV virus. To prevent oncological pathology of the mammary glands, ordinary champignons will help; they contain the most of this substance, which can suppress the activity of enzymes that produce estrogen.
- Mushrooms help lower blood glucose levels.
Harm of mushrooms to the human body
Despite the large number of beneficial properties, mushrooms can be harmful. Contraindications for use are diseases of the gastrointestinal tract: peptic ulcer, pancreatitis, gastritis, liver disease.
It is strictly forbidden to collect overgrown, poisonous mushrooms and those collected near highways, railways or industrial production. Such mushrooms pose a serious threat and are very easy to poison.
And even if you eat only good quality mushrooms, you need to know that it is recommended to include them in your diet no more than 1-2 times a week.
And I would also like to add that all mushrooms are divided into edible, conditionally edible and poisonous. I won’t talk about edible and poisonous ones, everything about them is clear. But there are mushrooms that can be consumed only after preliminary boiling or pickling. Moreover, the decoction of such mushrooms must be poured out, otherwise you can be poisoned by this decoction.
There was a case in our hospital when two “friends” seasoned the broth after morels and ate them like regular soup. As a result of such a dinner, one person died, and another had to spend a long time in the hospital.
Conditionally edible mushrooms include chanterelles, strings, morels, some types of russula - they must be boiled first, but mushrooms such as milk mushrooms, volushki, etc. - they are first soaked and then salted.
Rating of useful mushrooms
Which mushrooms are the most beneficial? If we take into account taste and nutritional properties, the rating will look like this:
White milk mushrooms, mushrooms (30-40 kcal per 100 g)
Boletus, boletus, boletus, boletus (25-30 kcal per 100 g)
Moss mushrooms, chanterelles, russula, honey mushrooms, champignons, stitches, morels (10-18 kcal per 100 g)
Pigs, dung beetles, puffballs, rubellas, oyster mushrooms (8-12 kcal per 100 g)
Dear readers, when going to the forest, know that dangers may await you there. Read these, they will help you properly pack for the forest and return home safely.
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Be healthy! Taisiya Filippova was with you.
