Useful properties, mushrooms

Who among us did not try dishes from the veshenki or at least did not see on sale mushrooms with rounded hats, like a shell? In natural conditions, oyster mushrooms grow on trees, but are well bred in conditions created artificially. At the same time, adherence to the growing regime and the requirements for the substrate ensure the safety of our health. And for any hostess, oyster mushrooms are a joy from such cooking, when you do not have to suffer with washing the mushrooms from the sand, long soak or cook them, periodically draining the broth. After all, with these mushrooms everything is very simple: washed, cut the base of the legs and you can cook! So, the theme of our today's article is "Useful properties, mushrooms of the veshanka".

If you want to participate in competitions in high-speed cooking of original dishes, oyster mushrooms will be useful in this! 15-20 minutes - and the first or second course is ready. And it's a pleasure to compete in a variety of dishes from cherries: we cook, cook, and dry, and marinate, and prepare in other ways. It is interesting that at a temperature effect oyster mosses lose no more than 15%, while other fungi - at times more. With any method of cooking oyster mushrooms will please us not only with excellent taste qualities, but also with various healing properties. What are the useful properties and what do they depend on?

The calorie content of the cheeks is only about 40 kcal per hundred grams, and the feeling of hunger is satisfied perfectly. In any diet there is a place for dishes from a product with such characteristics! Knowledgeable people knowingly speak of oyster mushrooms as "mushroom meat". After all, this mushroom contains amino acids such as lysine, threonine, valine and phenylalanine. These amino acids are not synthesized in our body and belong to the group of irreplaceable nutritional factors, and therefore must come from the outside. But that's not all. Protein components are not always well absorbed, even if they are richly represented in products. But with oyster mushrooms, the situation is different - the digestibility of the fungal protein is approaching 100%.

Those who have already prepared dishes from cherry-wool have certainly noticed that the volume of mushroom mass decreases very little during heat treatment, for example, during frying. The reason is in polysaccharides, which are much larger in oyster mushrooms than in other mushrooms. Antineoplastic properties of polysaccharides were found, which are preserved even after cooking, and are also noted in broths

and broths. Reducing the risk of cancer on the inclusion of veshenok in the diet is confirmed by Japanese experimenters.

Oyster mushrooms are useful for those who are worried about the condition of the vessels and want to control the level of cholesterol. Scientific studies in animals have shown that the addition of a small (2-4%) amount of vesicles to a diet in which cholesterol is present prophylactically acts on its accumulation not only in the blood but also in the liver. In reducing the level of cholesterol, the dietary fibers that are rich in oyster mushrooms also help. Veshanka mushrooms help to remove cholesterol and bile acids, acting as sorbents, besides interfering with their absorption in the intestines. In addition, in the oyster mushroom, a substance was found from the group of statins inhibiting the synthesis of cholesterol, lovastatin.

But not only useful properties, but also vitamins are present in these mushrooms. From vitamins belonging to the group of water-soluble, there are vitamins of group B and organic substances that turn into ascorbic acid. Fat-soluble vitamins ergocalzoferol and tocopherol were also found.

But what is not present in oyster mushrooms is poisonous substances, for example, alkaloids and mycotoxins. Also, nitrates and nitrites are not found, they are converted into a protein by a mycelium, which also completely decomposes enzymes into pesticides and herbicides.

In the composition of mineral substances, cherry, iron, potassium, phosphorus, zinc, calcium, iodine are present. People with diabetes can safely eat this mushroom in their food. There is no glucose, but mannitol is present, not contraindicated for diabetics. In addition, the fungi stay longer in the stomach and help to reduce the rate of decrease in blood glucose levels after eating, and therefore affect the secretion of the hormone insulin. These beneficial properties of veshenok are especially important for diabetics and those who want to lose weight, as the appetite decreases.

Excellent taste qualities are popular with many lovers of mushroom dishes. They noticed that the mushroom taste and aroma of veshenok is more pronounced than that of champignons. What are just not found recipes for dishes made of veshenok! And yet, there are simple general rules for the use of these fungi:

1. Heat treatment is carried out on a small fire. So all the nuances of taste and flavor of mushrooms will be revealed.
2. The hats and legs of the vesennes require different cooking times. Hats after cutting into pieces of the same size require cooking for no more than 20 minutes, otherwise they get a "rubber" consistency. The legs can be cooked for 40 minutes, until they become soft.
3. For marinating and pickling it is better to use hats.
4. Dry the hats and legs of the vesicles should also be separately. To prepare the mushroom powder, the legs are used.

Now you know everything about the useful properties of mushroom hanging and you will safely embark on culinary experiments! Useful to you and delicious food!