Modern scientists confirm that extracts from various fungi have the widest range of therapeutic effect. Bactericidal, antitumor, choleretic means - it's all about them. Oily oils, for example, help with severe headaches and gout, and some of the fungi even make antibiotics that resist Koch's wand. Chanterelles, unlike other mushrooms, do not accumulate radioactive substances, but on the contrary - they help to remove them from the body. Autumn mushrooms can be used as a laxative, and winter ones - as an antiviral. These mushrooms are able not only to fight with Staphylococcus aureus and Escherichia coli, but also to heal the thyroid gland. But let's figure out how to distinguish edible mushrooms from poisonous ones.
Important! People with chronic gastritis, liver and kidney diseases are contraindicated. In addition, improper handling of this product can cause deadly botulism, which affects the central nervous system.
Mushrooms - a unique product of its nutritional value, which in the olden days often replaced meat on a peasant's table.
They contain a lot of fiber, carbohydrates, enzymes that break down fats, various amino acids and essential oils, about 30% protein (this is more than meat). Lecithin, contained in them, prevents the deposition of "bad" cholesterol. Enrichment of the body with polysaccharides and sulfur makes it possible to call mushrooms a powerful anticancer agent. According to the content of B vitamins, mushrooms overtake cereal crops, and there are more vitamins A, D and PP in them than in many vegetables and fruits. However, it is worth remembering that this product is difficult to digest. In 100 grams of dried white - 224 kcal (in boiled beef - 105), the same amount of salted rozhikov pull 183 kcal, and mushrooms - 200. But in 100 g of fresh mushrooms only 20-30 kcal.
The cell membrane of mushrooms consists of indigestible cellulose, and therefore dried or roasted forest gifts will bring no benefit to the body, passing through the gastrointestinal tract as a ballast substance. In order to get maximum benefit from mushrooms, they are recommended to be used as a mushroom powder to clean, wash, dry and finely grind. Store this powder for 12 months in a tightly closed jar, add ready-made hot dishes or 1-2 minutes before cooked. But, despite all the useful properties of mushrooms, experts recommend not to include them in the children's menu.
Mushroom authority
In Switzerland, rich in white mushrooms (mushrooms), they are considered, oddly enough, inedible. In the countries of Eastern Europe, these are the most "authoritative" representatives of the mushroom family, they are considered among the best for their taste and nutritional qualities. They are fried, boiled and pickled. In Italy, prepare a variety of salads with raw white mushrooms, seasoned with lemon juice and parmesan. The special smell of dried boletus gives sophistication to sauces and dressings for rice and meat dishes. In addition to its undeniable nutritional value, this fungus is famous for its excellent ability to stimulate digestion.
Chanterelles of all mushrooms are more cunning
Due to the absence of worms, these forest dwellers are recognized as kosher (allowed to eat according to Jewish religious customs). They contain 8 essential amino acids, vitamins A, B, and PP, copper and zinc. It is believed that eating chanterelles helps to improve eyesight, prevents inflammation of the eyes, reduces the dryness of the mucous membranes and skin, increases resistance to infectious diseases. In pharmaceuticals for other drugs use chitinilonase - a substance isolated from chanterelles. These mushrooms are good in any form.
It was called a pancake ...
In Russia, a real mushroom is traditionally considered one of the best mushrooms - it is salted separately or with other mushrooms (redheads, freckles) in barrels. In the old days it was revered as the only mushroom suitable for pickling, and was called the "king of mushrooms" - for its special fleshiness and excellent aroma. During the fast, a variety of dishes from the mushrooms were the main decoration of the table.
Red, red, cauliflower
Red-mushrooms are medicinal, they contain substances that reduce fat oxidation, and antibiotic lactariovolin, which has a bacteriostatic effect (capable of inhibiting or slowing the growth and development of bacteria).
Due to their rich taste qualities, these forest brothers are not inferior to the fungi. Red-haired in sour cream classic culinary arts. Although such mushrooms can be salted, and, best of all - in a dry way, when they are not even washed, but simply cleaned of debris and sprinkled with salt and laid in layers.
Twenty more again
In the West, they are considered inedible, in the past they are considered to be conditionally edible - with insufficient heat treatment, honey agarics can induce digestive upset. Inhabitants contain micronutrients - only 100 grams of fungi will satisfy the daily requirement of the body in zinc and copper, which are involved in the process of hematopoiesis. Delicious marmalade in cooked, fried, salted and marinated.
Mushroom Spies
One of the "tamed" forest dwellers, which today is grown all over the world on an industrial scale. Domesticated mushroom - the ideal food for slimming - fiber, vitamins D, E, PP and group B, potassium, iron, phosphorus, excellent taste and at the same time 15 kcal per 100 g.
Oyster sisters
Another cultivated mushroom. His fans say that the vitamin-mineral composition of oyster mushrooms is unmatched. Just think: cobalt, magnesium, iron, a record amount of phosphorus, a whole complex of vitamins, biotin and a lot of biologically active substances. These mushrooms are a dietary product, they do not have mustard oils and other irritating substances, as well as hard-to-digest chitin, so they can be strictly contraindicated.