Mushrooms, as a food product, are sometimes compared to vegetables, to which they are similar in caloric content and water content. They are called "forest meat", as the chemical composition of mushrooms is close to products of animal origin, according to the Internet edition for girls and women from 14 to 35 years old Pannochka. Net They are very rich in nitrogenous substances, especially proteins. The content of protein substances in fungi is much higher than in many vegetables, and in dried white mushrooms, proteins are larger than in meat. The composition of proteins includes almost all the most important amino acids: leucine, tyrosine, histidine, arginine. They are remarkable in that they require less expenditure of digestive juices for cleavage than animal products, and are easily absorbed in the intestine.

Fungi contain fatty substances and, in particular, a lot of lecithin, usually found in foods of animal origin. The assimilation of fats in fungi reaches 95%. In mushrooms there is glycogen, also inherent only in animal organisms. Despite the fact that carbohydrates mushrooms contain less than vegetables, their digestibility is high.

Mushrooms are quite rich in vitamins B1, B2, D and PP, contain, albeit in small amounts, vitamins A and C. But most of all mushrooms are rich in nicotinic acid, especially mosses, in which 1002 g of absolutely dry matter contains 322 mg of this vitamin - as much as in beef liver. Of the minerals in the mushrooms, a lot of phosphorus and "potassium". In particular, the mushroom "deposits" of phosphorus are three times larger than vegetable, and from animal products, according to this indicator, they can be compared to fish. They include such essential trace elements as zinc, copper and manganese. According to the content of zinc fungi generally do not know their peers in the plant world.

The leader of mushroom production in Europe are the mushrooms. Champignons are considered a delicious product for its excellent taste and delicate aroma. In fresh form the mushrooms contain up to 6% protein, 3% carbohydrates and 0.5% fat. And the content of phosphorus is not inferior to fish products.

Now in shops and markets from the number of mushrooms in fresh form you can meet exactly mushrooms and oyster mushrooms. All other mushrooms can be bought frozen or dried, excluding conservation.

If you have dried mushrooms at home, it is best to prepare them well before cooking, rinse, and pour hot boiled milk, allow to swell, so that the milk is completely absorbed. They in this case acquire an almost fresh appearance, taste and aroma.

Medicus. En.