Fruit dessert "storehouse of vitamins"

Potential harm

Despite the fact that mushrooms are a delicious nutritious product, they can cause irreparable harm to humans. Before you pick them up or buy them in spontaneous markets from strangers, be sure to read the description of edible and inedible mushrooms.

There are also known cases when pickled mushrooms were harmful to the body if the conditions of their storage were not respected. Preservation, pickles and mushroom marinades must be kept in cool or cold places and must be kept within the shelf life! The collection of false mushrooms and those growing in ecologically polluted areas can cause irreparable harm.

Beneficial features

Champignons have been used in cooking for a long time; dishes made from these mushrooms are tasty, nutritious and diverse. They are prepared in various ways, made from them gravies, sauces, soufflés. In addition, champignons go well with almost any product.

Not so long ago, champignons surprised researchers who discovered the rarest antibiotic substances in them. These substances inhibit certain gut bacteria. The antitumor activity of some of the elements that make up mushrooms has also been proven.

The use of these mushrooms has a very beneficial effect on the functioning of the brain, improves memory, and promotes the removal of toxins and heavy metal salts from the body.

Champignon juice is considered an excellent bactericidal agent. In India, it was used as a basis for the development of a medicine used in the treatment of typhoid fever.

Champignons are good for diabetics because they contain almost no fat and sugar. Moreover, they lower blood sugar

Their low sodium content makes them suitable for salt-free diets, which can be important, for example, for hypertensive patients. Also, mushrooms are important for vegetarians, as they can replace meat.

Ingredients for "Fount of Vitamins Fruit Dessert":

• Grapefruit

• Prunes

• Lemon

• Honey

• Walnuts

Cooking time: 10 minutes

Nutritional and energy value:

Recipe "Fruit dessert" Fount of vitamins ":

Cut all the fruits, season with honey to taste.
Eating this dessert at least once a week, you will strengthen your health and keep it in good shape, you will be beautiful and young !!!

Grapefruit
Benefits: In moderation, it is great for digestion. Organic acids, pectins, fiber, lignin of rigid septa, plant proteases - all this accelerates the movement of food, promotes intestinal cleansing, activates liver activity and indirectly improves fat metabolism.

Prunes
Benefits: Rich in ballast substances, as well as B vitamins. Optimizes carbohydrate metabolism, eliminates anxiety, increases the body's resistance to stressful situations. Eating 5 prunes a day, you will forever forget about intestinal problems: the plant fibers contained in them counteract constipation and regulate the work of the gastrointestinal tract.

Honey
Benefit: It is famous for its antibacterial, antiviral and antifungal properties, improves blood quality, since it controls the amount of free radicals, helps to retain calcium in the body. OH is an effective treatment for anemia, supports the immune system.

Lemon
Benefits: stimulates appetite, aids digestion, lowers blood cholesterol levels, relieves cramps and colic, and has a tonic effect. Although lemon is a very sour fruit, it has the opposite effect on the stomach - it reduces acidity, is rich in vitamin C, which strengthens the immune system and acts as an antioxidant.

Walnuts
Benefits: It is a good source of phosphorus, potassium, magnesium, protein, and vitamin E.Walnuts contain polyunsaturated fats, including omega-3 fatty acids, which have been shown to reduce the risk of heart disease.

At least cook, at least sushi, at least salt

As is the case with most foods, the health and safety of mushrooms for the body is determined by the method of preparation. I repeat: the best and safest way to cook is to boil the mushrooms. Moreover, it is advisable to boil them several times. Specific recommendations depend on the variety.

You can dry, skipping heat treatment, only mushrooms, in the quality and safety of which, including the place of collection, you are firmly convinced. We have already mentioned that drying is a way to get more nutrients from the mushroom.

Pickled and salted mushrooms are safe to eat in very small quantities as a delicacy. Because salt retains fluid in the body, increasing blood pressure. This harms the condition of hypertensive patients. Also recently, scientific evidence has appeared that an excess of salt in the body increases the risk of cancer of the digestive system, primarily stomach cancer.

As for fried mushrooms or mushrooms in julienne, they are cooked in butter, sour cream and absorb these fats very well. As a result, the calorie content increases tenfold. Such dishes can be used as a delicacy for very healthy people.

How to store mushrooms

In order to preserve the purchased mushrooms for a longer time, in no case do you need to wash them. It is better to store mushrooms in a plastic ventilated container or paper, placing them on the bottom shelf of the refrigerator. Do not store this product for more than 5 days. Before cooking, mushrooms should be well cleaned of soil and dirt, without soaking in water. Och

you can wash them with a knife, cloth or towel, and then rinse slightly under the tap. If the mushrooms are kept in water for a long time, they will become watery, absorbing the liquid.

If you decide to chop the mushrooms to cook them later, then the storage method is the same - in a sealed plastic container in the refrigerator. In this case, the product should be cooked as quickly as possible.

Mushrooms, cut into pieces, can be frozen in tightly sealed bags. Then their shelf life is increased to six months.

Some people freeze fried and boiled mushrooms in small containers or securely sealed bags.

Calorie champignons

Raw mushrooms are low-calorie foods. Their energy value is only 27 Kcal per 100 g of product. These mushrooms are 90% water, which is why they lose weight so much during heat treatment, when the liquid evaporates from them.

There are few proteins in the product, even less fats and carbohydrates, consisting of mono- and disaccharides. There are a lot of essential amino acids in mushroom proteins, which are assimilated by the human body by almost 80%. Their total content allows, according to this criterion, to compare mushrooms with meat protein.

The content of amino acids and proteins can vary greatly in different types of mushrooms grown in different places, collected at different times. Young mushrooms are ahead of old ones in this indicator, there are more amino acids and proteins in the caps than in the legs, in dry mushrooms there are more of these substances than in pickled ones.

Dietary fiber, or fiber, which is part of the pulp of mushrooms, quickly gives a feeling of fullness, but makes it difficult to digest substances. Dried mushroom broth is more nutritious than meat broth. By the way, all useful substances are better absorbed when mushrooms are finely chopped during cooking, boiled or stewed well.

Varieties of mushrooms

A great variety of mushrooms grow on the territory of the Russian Federation. The middle zone of Russia is famous for mushrooms unsurpassed in their taste and nutritional properties - white, chanterelle, boletus, value. The farm successfully grows mushrooms and oyster mushrooms. Fiber-rich forest mushrooms have taken a fairly strong position in the human diet. They are used to make soups, make pies and pilafs, and dry them.Pickled mushrooms are served to each festive table without fail.

Any mushroom that grows in the wild has two alkaloids in its composition - muscarine (threatening with poisoning) and hercedine (an irreplaceable remedy in the fight against angina pectoris). In addition, the benefits of whites, chanterelles and butter lies in the unique, inimitable aroma of this plant. The smell is given by special resins in combination with sodium and magnesium, which are so necessary for our body.

White mushroom

White mushroom is a mushroom of the highest category. This species is considered the most valuable not only in cooking, but also in medicine. The mushroom grows in coniferous, deciduous and mixed forests. In dried form, it retains all nutritional value and is the best carrier of protein among plants used in protein diets.

Due to its high content of amino acids, white is used prophylactically to prevent diseases such as atherosclerosis, nervous and emotional disorders. In terms of the content of vitamins A and B, white is not inferior to cereals and is successfully used for anemia, thyroid diseases.

Oyster mushrooms

Oyster mushrooms are high in glucose. With the total carbohydrate content in the product - up to 75%, glucose in the form of trehalose, sucrose and fructose is 20%. Oyster mushrooms are an excellent source of proteins and carbohydrates, used in cooking as a meat substitute. Oyster mushrooms are boiled, stewed or fried, pickled.

Chanterelles and boletus

In terms of their nutritional value, chanterelles and boletus fall into the second category. The calorie content of fresh chanterelles per 100 g of product is 20 kcal. At the same time, both in oils and in chanterelles there is a high content of vitamin B, fatty acids, lecithin, which removes cholesterol from the body. In addition, the benefits of chanterelle mushrooms for colds and infectious diseases have been proven.

Valui

Valui is a type of russula, known in folk medicine for its excellent analgesic properties. There are even recipes for making tinctures or rubbing from Valui. However, Valui is “conditionally edible” in our country, therefore it is collected only by highly professional mushroom pickers, and consumption for food is strictly limited. Too much of it in some foods can be harmful.

Good to know

True connoisseurs of mushroom dishes should know interesting facts about their favorites:

Superstitious Egyptians claimed that food like champignons brought immortality. Because of this, only the pharaohs were considered worthy to eat mushrooms.

The French were the first to grow champignons in Europe in the 17th century. They used underground rooms and cellars for this.

The largest harvests of artificially grown mushrooms are now harvested in the United States.

There are about 200 types of champignons. There are even toxic types of these mushrooms.

Real mushroom pickers sometimes call mushrooms "forest meat". And in some countries they were nicknamed and completely strange: a vegetable beef chop.

Mushrooms perfectly absorb various substances from the soil and atmosphere: this applies to both useful and harmful substances

Therefore, you need to be careful about wild mushrooms collected in unknown places.

Rich in vitamins

Going on a "quiet hunt", many are happy: now we will collect so many vitamins! After all, mushrooms are believed to contain a record amount of these valuable substances.

First, it is far from a record. Secondly, the mushroom is mainly composed of ... water. Therefore, in relation to the entire mass and volume of the mushroom, there are not so many vitamins and nutrients. Mushrooms also contain the substance chitin - it is part of the membrane of their cells. The very substance that, like a shell, protects some insects. Due to the high enough chitin content, these foods are difficult to digest and difficult to assimilate. That is, the absorption of vitamins and other nutrients from it cannot be complete. By the way, if you eat dried mushrooms, the concentration of valuable substances will be much higher.But it’s not so tasty anymore.

How to save yourself from poisoning

On the Internet you can find "useful" tips to neutralize mushroom poison with alcohol, water with potassium permanganate and other methods.

- Alcohol will increase the poisoning of the body. When we drink alcoholic beverages, the liver, up to a certain limit, produces an enzyme that breaks down alcohol into harmless components. Everything that she could not break down goes further and first of all poisons the brain. And then there is also mushroom intoxication.

As for the use of a solution of potassium permanganate, it must be borne in mind that poisoning is different from poisoning. There are toxins that are organic in nature, such as E. coli. In this case, potassium permanganate can really help as a disinfectant. Although here, absorbents are more likely to be suitable, which will absorb some of the poisons. But in case of mushroom poisoning, we never know what kind of toxin we used, and therefore no initiative is allowed. If there is even the slightest suspicion of mushroom poisoning, you need to see a doctor without wasting time. To remove the toxin as soon as possible and prevent complications. Otherwise, dehydration of the body, respiratory failure, cardiac arrest may occur.

Interesting Facts

The famous scientist Theofast, who lived in Greece in the 4th century BC, wrote about the incredible benefits of this product for the body, describing champignons, morels and truffles in his manuscripts. A little later, at the beginning of our era, Pliny (a famous Roman biologist and naturalist) became interested in the product. This scientist was the first to try to create a table of all kinds, dividing them into harmful and useful.

The benefits of this product for humans in a number of countries are described and interpreted in different ways. This is due to the fact that the mushroom is exactly the product that carries useful substances and trace elements, the composition of which depends from the place of its growth... So, champignons, boletus, oyster mushrooms, chanterelles or valuei have completely different nutritional composition, and the benefits of whites for different regions differ several times!

For example, the Japanese enthusiastically advertise the benefits of champignon (maitake), which is able to balance blood pressure and strengthen the immune system of the human body. Champignons are considered one of the healthiest sources of nutrients in Japan. But in Switzerland, the local population does not use mushrooms for food at all. Forests and fields, dotted with useful porcini mushrooms, remain untouched in this country.

Fungi have been studied for many millennia, and only today scientists have declared that they have irrefutable evidence that they have much more in common with living organisms than with plants. Meanwhile, the benefits of mushrooms for the body are known and today, is already an indisputable fact. Only poisonous or false ones can cause harm.

Composition

Champignons are a storehouse of useful elements and vitamins. The composition of mushrooms includes provitamin A (retinol), provitamin A (carotene), vitamin B1 (thiamine), vitamin B2 (riboflavin), B5 (pantothenic acid), B6 ​​(pyridoxine), B9 (folic acid), vitamin C (ascorbic acid ), vitamin PP (nicotinic acid), vitamin E (tocopherol). Folic acid is especially abundant in mushrooms.

In terms of vitamin B content, mushrooms catch up with cereals and butter. There is more thiamine and riboflavin in mushrooms than in vegetables. And in terms of vitamin PP content, they are not inferior to yeast and liver.

Food champignons have a great set of micro- and macroelements: iron, zinc, iodine, chromium, fluorine, molybdenum, cobalt, rubidium, calcium, magnesium, sodium, chlorine. There is a lot of potassium and phosphorus here. In terms of phosphorus content, mushrooms can compete with fish.

The mushrooms contain saturated and unsaturated fatty acids, although in negligible amounts.

Doctors talk about the antitumor properties of mushrooms

About 150 grams of mushrooms can be consumed every day without harm to health.This product is a real storehouse of vitamins and nutrients that have a positive effect on the work of the cardiovascular and nervous systems, as well as have an antitumor effect, say experts interviewed by RIA Novosti.

Photo by Maria Shumeiko from the BNK archive

- A single serving is 120-150 grams. If there are no diseases that limit the consumption of mushrooms, then, in principle, you can eat mushrooms every day without harm to your health, ”said Elena Livantsova, a nutritionist at the Clinic of Medical Nutrition at the Federal Research Center of Nutrition and Biotechnology, Candidate of Medical Sciences.

She noted that mushrooms are a source of protein, vitamins B and C, nicotinic and folic acid, calcium, phosphorus, potassium and iron. All these elements have a positive effect on the work of the cardiovascular and central nervous system, strengthen bone tissue, have an antioxidant effect on the body, and also have a beneficial effect on hematopoiesis, the nutritionist clarified.

Mushrooms have a minimum fat content and no cholesterol, since they are a vegetable product, so they can be consumed by obese people, Livantsova emphasized.

In addition, mushrooms may benefit people with diabetes because carbohydrates are in dietary fiber, which helps lower blood glucose levels, she added. She said mushrooms also have anti-tumor effects, which are linked to the presence of selenium and vitamin C. which are antioxidants.

- Antitumor activity is also associated with proteins - lectins, which are now actively studied in oncology, they are traps for tumor cells, - said Livantsova. where they grow.

“In no case should you eat mushrooms that are collected in areas adjacent to highways,” he warned.

According to the professor, mushrooms, like a sponge, collect those substances that are in the soil, so they may contain toxins and heavy metals. He stressed that it is better to recommend mushrooms grown in agricultural farms.

Contraindications for the use of mushrooms, as the experts explained, will be, first of all, diseases of the gastrointestinal tract in the acute phase - gastritis, peptic ulcer, colitis, pancreatitis, as well as renal and liver failure.

At the same time, doctors agree that mushrooms should not be eaten raw:

- From the point of view of a healthy diet, the best option is fried mushrooms without oil. It is believed that the beneficial properties are preserved as much as possible when grilling, because this is a shorter-term process, in contrast to cooking, ”Livantsova clarified.

Champignons in medicine

The introduction of champignons into the diet can prevent atherosclerosis diseases, reduce the risk of heart attack and lower blood cholesterol levels. Plus, these mushrooms are a good antioxidant.

Vitamins of group B, included in their composition, allow you to avoid migraines and headaches. Pantothenic Acid is an excellent natural remedy for fatigue. Potassium supports the circulatory system and improves metabolism.

Phosphorus, which is part of fungi in the form of lecithin (a complex organic compound), is essential for the normal functioning of the nervous system. Zinc, also found in white pulp, improves immunity.

The antibiotic campestrin is made from young mushrooms.

In folk medicine there is a recipe for a mixture of olive oil and champignons, which heals psoriasis.

These delicate mushrooms are a natural diuretic.

For diseases of the stomach (gastritis and ulcers), it is recommended to eat dry mushrooms.

You should not get carried away with mushroom dishes with inflammation of the pancreas, pancreatitis, and oncological diseases.

Champignons in cosmetology

Regular consumption of champignons in food has a beneficial effect on the condition of the skin and helps prevent premature wrinkles. Australian scientists specially conducted a study, during which they confirmed these facts. They explained these properties by the fact that pantothenic acid and selenium, which are the most effective antioxidants, are successfully combined in mushrooms.

Perhaps this is a loud statement, but after research on the regenerating qualities, these mushrooms have been called the "cocktail of youth." Selenium has also contributed to this title, which is a base in many anti-aging cosmetics.

The conclusion is this: 500 g of mushrooms per week is the optimal rate for maintaining skin tone and even preventing cellulite.

Professional cosmetologists also paid attention to aromatic mushrooms and offer masks based on champignons in salons. Following the masters from the salons, you can carry out a similar procedure at home

To do this, you need to scroll a few fresh mushrooms through a meat grinder, add a tablespoon of sour cream or kefir and apply the gruel on your face for 20 minutes. After that, the mixture must be washed off with warm water

Following the masters from the salons, you can carry out a similar procedure at home. To do this, you need to scroll a few fresh mushrooms through a meat grinder, add a tablespoon of sour cream or kefir and apply the gruel to your face for about 20 minutes. After that, the mixture must be washed off with warm water.

Composition

Admirers and lovers of slim figures know how good this product is for low-calorie diets. The diet includes value, butter, oyster mushrooms, champignons and chanterelles. The fact is that 100 grams of fresh product contains only 25 kcal. Moreover, if you boil or fry just a kilogram, then in terms of its nutritional properties it will replace a solid piece of steak or a few juicy cutlets. Pickled mushrooms or oyster mushrooms are somewhat lower in nutritional properties, but more high in calories due to the spices added to them. That is why mushrooms are so useful for people who have changed their lifestyle by refusing to eat meat.

The nutritional value

Scientists state the fact that it is precisely due to the high nutritional value that the use of the product in Orthodox cuisine (chanterelles or boletus) during fasting helps the human body to withstand without weakening the immune system and without harming health.

How many proteins, fats and carbohydrates are in fresh porcini mushrooms, see the table:

How many proteins, fats and carbohydrates are in dried porcini mushrooms, see the table:

Vitamins

What nutrients and useful substances are in mushrooms: these are retinol, group B and calciferol, and the amount of the latter is several times higher than its content in butter. But the main value of the product is still the substance beta-glucanin, which has irreplaceable healing properties in the treatment of patients with nervous disorders.

How many and what vitamins see the table:

Minerals

Mushrooms contain a number of minerals and elements that can fully satisfy the daily energy requirement of a person. In mushrooms such as champignons or valuei, these are iron, fluorine, calcium, chlorine and potassium.

What minerals in mushrooms see the table:

The amount of amino acids in the product is incredible. In some species, such as boletus mushrooms and chanterelles, the benefits of which are due precisely to these indicators, their number reaches 800!