|
 Many people love mushrooms for their taste and aroma. But they are valuable not only for this, mushrooms are extremely nutritious. They contain, of course, very important for our body carbohydrates, proteins, fats, vitamins and minerals.
The difference between the chemical composition of edible mushrooms from other plant products is that they do not contain starch, which is important in the fight against excess weight. Glycogen and sugars in mushrooms give a sweetish taste. Tubular mushrooms, as you know, porcini, boletus, boletus are especially rich in sugars. By the way, the sugar content in the legs is higher than in the caps.
But the caps, unlike the legs, are more rich in protein compounds. The protein content of mushrooms is higher than that of all known protein sources such as meat, eggs, rye and peas. It should be borne in mind that the content of protein substances is not the same in different types of mushrooms.
The composition of fats contained in mushrooms from 1 to 6% includes extremely useful components: lecithin - a unique building material for our cells, heart, brain, nervous system. And provitamin B, which is involved in protein metabolism, cellular respiration and in the conversion of fats and carbohydrates into energy. Fats and individual fatty acids are also unevenly distributed in mushrooms. The largest number of them is contained in the fertile layer of the cap, the smallest in the leg.
The source of such vitamins as: B1, B2, D, PP, A, C are also mushrooms. It has been proven that in terms of the content of B vitamins, they are in no way inferior to grain products and butter, and vitamin PP, which actively affects metabolic processes, is no less than in the liver and yeast.
Mushrooms owe their peculiar taste and smell to the extractive substances they contain in large quantities. Also in mushrooms there are enzymes that help improve the absorption of food.
Mushrooms are conventionally divided into categories according to their nutritional and taste qualities. There are four of them.
TO category first include the most valuable and delicious, for example, white and mushrooms. Products of excellent quality are obtained from these mushrooms.
In second category boletus comes in, boletus and milk mushrooms. They are somewhat inferior in quality to the previous ones.
Third category - these are mushrooms like mushroom autumn, russula blue and flywheel. Their taste cannot be called bad, but neither can you call good.
IN fourth category are - green russula, oyster mushroom common and autumn, swamp oil can, and the so-called ram mushroom. These mushrooms are usually simply ignored by avid mushroom pickers, and only occasionally they are picked by some amateurs.
Khairova Elina
|
