The popularity of mushrooms is explained by their taste. From them you can prepare many dishes that will be useful on the festive table and in the regular diet. What are the benefits of mushrooms and can eating them cause harm? The answers to these questions interest many people.
What are mushrooms?
People used to think that mushrooms were ordinary plants. But in the middle of the 20th century, scientists conducted an in-depth study and found that they are fundamentally different in structure from trees and grasses. Therefore, the product was allocated to a special kingdom of living nature, which also includes lichens.
What is unique about these representatives of wildlife?
- The main difference from plants is that the process of photosynthesis does not occur in them. They do not have chlorophyll, they are not able to process carbon dioxide and extract organic substances from it for life. Therefore, it is impossible to find green mushrooms in the forest. They are mostly brown, red or white.
- Scientists have discovered that chitin is involved in the structure of the product’s cells, that they can only absorb ready-made organic substances and reproduce by spores.
Most often, mushrooms consist of whitish threads called mycelium. It penetrates the soil or other substrate and provides the entire colony with nutrients. In the cold and dry season, the vital activity of the mycelium freezes, but when favorable conditions, such as warmth and rain, it begins to grow actively. Mushrooms appear on the surface. They mature and release spores. Then a new mycelium appears from them.
Mushrooms have brought many benefits to humans. The first antibiotic was isolated from mold, which belongs to this kingdom. This is penicillin. Subsequently, antibiotic properties were discovered in more than 500 species of representatives of this kingdom.
Chemical composition
The ability to eat mushrooms, their benefits and harms are determined by the chemical composition of the product. But our ancestors included it in the diet. They fermented, pickled, dried the product and feasted on such dishes during the winter.
Now biologists have carefully studied the composition of the dish. It turned out that in terms of the amount of microelements, mushrooms can be equated to fruits, and in terms of carbohydrate content - to vegetables.
They have a lot of protein and virtually no fat. Therefore, dishes made from them are deservedly considered low-calorie, but at the same time they satisfy hunger for a long time.
It turned out that the younger the individuals, the more nutrients, enzymes and amino acids they contain. In large old bodies, harmful inorganic compounds accumulate, and the percentage of vitamins and minerals decreases.
- The benefit of mushrooms for the human body lies in a balanced amount of vitamins A, group B, C, PP, D and plant sugars.
- Minerals represented by phosphorus, potassium and iron.
- Cellular metabolism requires magnesium, copper, iodine and zinc, they are also present in the composition.
- The product contains 18 amino acids, including arginine, leucine, glutamine, and antioxidants.
These elements make mushrooms incredibly healthy. Dishes made from them improve the condition of hair and skin, stabilize the heart, and remove blood from bad cholesterol. The substances in their composition enhance metabolism, support the immune system, calm the nerves and relieve anxiety.
Due to the fact that the product consists mainly of water and is practically free of starch and sodium, it helps cleanse the body of excess fluid, removes swelling and promotes weight loss.
Possible harm
Despite the beneficial properties of mushrooms, they can significantly harm the body. They contain many substances that are difficult for the human digestive system to process. Once in the stomach, mushrooms help slow down the production of juice.
They impair the process of digesting food. Therefore, the product is considered difficult for the stomach; it is not recommended to include it often in the diet, even completely healthy people.
Chitin is especially difficult to break down in the stomach. His high concentration found in the legs. To minimize unpleasant consequences, it is recommended to cook only the caps, or, as a last resort, thoroughly clean the stems and remove the top layer.
- Scientists have discovered dangerous property mushrooms They easily accumulate harmful substances.
- This feature is useful for nature. Mushrooms, like a sponge, absorb heavy metals, radiation, and poisons from the soil, cleansing the environment.
- But this is destructive for a person. If you pick mushrooms on the side of the road or near a chemical warehouse, you can get seriously poisoned.
- To prevent such developments, it is necessary to collect the product in ecologically clean areas, far from people’s homes and factories.
Poisoning with canned mushrooms often occurs. If you slightly disrupt the cooking technology, jars develop dangerous bacteria, causing botulism. Therefore, you should not prepare the product this way. It is better to dry it and store it in a glass container with a tight-fitting lid.
Attention - danger!
When collecting or buying mushrooms at the market, you need to be extremely careful. In nature, there are many poisonous representatives of the species. Harmful mushrooms are often similar to edible ones, so it is important to study the general signs and know what differences are typical for dangerous individuals.
You should only eat proven, well-known types of mushrooms and, if you have the slightest doubt, stop cooking. The most dangerous are:
- fly agarics;
- pale and spring toadstools;
- whitish talker;
- gall mushroom, which is confused with boletus;
- false chanterelle;
- false raincoat;
- false honey fungus;
- pepper mushroom, reminiscent of boletus.
The harm of mushrooms that are poisonous and those that have absorbed toxic substances is very high. Poisoning with them can pose a serious threat to life. At the slightest suspicion, you should urgently call an ambulance. While she is driving, you should put the patient to bed and give him a lot of water to drink, trying to induce vomiting.
Precautions
Since mushrooms are a difficult food for the stomach, there is no need to get carried away with them. For healthy people, it is enough to diversify their diet with such dishes no more than 2 times a week.
If a person suffers from disorders of the gastrointestinal tract, liver and kidneys, they should be completely abandoned. High quantity protein and other substances impede the functioning of organs and can lead to exacerbation of diseases.
Never give mushrooms to children. Even young, delicate hats are strictly prohibited for them. The child's stomach is not able to cope with their processing. Therefore, even a small piece can cause upset and poisoning.
To exclude negative factors, you need to wait until the child’s digestive system is fully formed. Doctors do not recommend giving the product until children are ten years old.
Product benefits
Don't think about whether mushrooms are healthy or not. Rich chemical composition and the taste qualities leave no doubt about it. So that they cannot harm, they need to be eaten little by little, collected in ecologically clean areas and eaten when they are young, clean and free of worms.
The most useful mushrooms with high nutritional properties, can be easily collected in the nearest forest.
- First place in content valuable substances occupies the porcini mushroom. There's a lot in it dietary fiber, enzymes, polysaccharides that block the development of foreign cells and strengthen the immune system. Boletuses have a beneficial effect on the functioning of the thyroid gland and improve the condition of hair and skin.
- Boletuses are not only incredibly tasty, but also very healthy. They contain a high percentage of amino acids, vitamins, fiber and protein. Included in the diet, they can cleanse the blood, reduce cholesterol levels and improve overall well-being.
- Ryzhiki have an original aroma and taste. Dishes prepared from them can decorate any festive table and bring great benefits. In addition to a set of vitamins, fiber, iron and mineral salts, these mushrooms contain lactorioviolin, a substance with antibiotic properties. Tender saffron milk caps destroy pathogenic bacteria and improve metabolic processes.
The benefits of mushrooms are known in many countries. All over the world, housewives prepare wonderful dishes from them, and pharmacists make valuable medicines. To extract from this gift of nature all the benefits that they can provide, scientists need to discover many more mysteries that ordinary forest mushrooms conceal.
The quality of fresh mushrooms is determined by the following indicators:
Smell. Fresh oyster mushroom fruiting bodies have a strong mushroom aroma, but different strains have a mild to strong mushroom aroma. After sporulation, the smell becomes less pleasant, the aroma of primordia and mycelium is weaker than that of a mature mushroom.
Taste. Oyster mushroom fruit bodies have a mushroom flavor, without any bitterness. The taste of oyster mushrooms improves during cooking. Mushrooms may develop a bitter taste when exudate (exudation from oyster mushroom mycelium during its life) gets into the packaging.
Fruiting body shape. The fruiting bodies form a druse consisting of many fungi. The cap of the fruiting body is 1.5-6 cm, the plates occupy the entire lower part of the cap and top part legs, short leg. Mushrooms of the correct shape can only be obtained if the climatic growing conditions are observed.
Consistency of fruiting bodies. Young mushrooms should have juicy, dense, but not hard flesh. Such mushrooms are easy to cut with a knife and do not require lengthy cooking. During the development of the fruiting body in cell walls The formation of high-molecular polysaccharides continuously occurs, over time this manifests itself in the appearance of hardness, just as mushrooms become hard with fluctuations in climatic parameters and after the massive formation of spores.
Hat coloring. The color of the cap depends little on the light, but greatly on the temperature. At low temperatures The color of the cap is dark gray or dark brown, and when tall, almost white.
Chemical composition of fruiting bodies. Oyster mushroom fruit bodies contain 85% to 95% water. The dry mass of the mushroom consists of protein (14-45%), fats (3-7%), carbohydrates (40-80%), minerals or ash (5-9%). There is much more protein in young fruiting bodies. The content of chemicals in fruiting bodies depends on the nutritional value of the substrate.
The quality and shape of mushrooms sold is determined by the market. For example, mushrooms for export have restrictions on the diameter of the cap and the length of the stem of 12-15 cm. optimal time Mushroom harvest occurs before the mass release of spores. Mushroom picking is carried out with gloves so as not to leave fingerprints on the mushrooms. Indentations from nails lead to the formation dark spots. The roots of the mushrooms are cut off. After collection, the mushrooms are sorted and cooled in the refrigerator for 2-3 hours and only then packaged. This approach provides long period storage of mushrooms after collection.
It takes 35 days from inoculation to substrate maturation. From the beginning of fruiting to mushroom picking - 18-20 days. The entire cycle takes 55 days.
The mushroom yield from one bag is 250-350g or 25-35% of the substrate weight. After harvesting, the chamber is cleaned, washed, disinfected, and then dried.
The quality of mushrooms is preserved for 5 days at a storage temperature of 15-20 degrees, for 10 days at a temperature of 10 degrees and more than 20 days at a temperature of 4 degrees.
1. Porcini mushrooms (boletus mushrooms)
Porcini mushrooms are a valuable source of proteins, enzymes and dietary fiber. Sulfur and polysaccharides in their composition can provide significant support in the fight against cancer, lecithin and the alkaloid hercedine are very important for the health of the cardiovascular system, riboflavin is responsible for the growth of hair, nails, skin renewal, proper functioning of the thyroid gland and the health of the body as a whole. Of all the mushrooms, boletus mushrooms contain the most complete set of amino acids, including essential ones.
2. Boletus (red mushrooms)
In terms of nutritional and taste qualities, boletuses are practically not inferior to boletus mushrooms. These mushrooms contain a lot of potassium, phosphorus, iron, vitamins A and C, fiber, lecithin, enzymes and fatty acids. In terms of nicotinic acid content, they are not inferior to liver, and in terms of the concentration of B vitamins they are close to grain crops.
There is more protein in boletus than in meat. Valuable amino acids, the source of which they are, are especially important for people whose bodies are weakened by previous operations, infectious diseases, various kinds inflammatory processes. Dry red mushroom powder is taken to cleanse the blood and reduce cholesterol levels.
These mushrooms have been collected in Rus' since ancient times. If gourmets have given boletus the title of “king of mushrooms,” then saffron milk cap is called “grand prince.” Both peasants and kings valued these mushrooms for their original taste and wonderful aroma. Its beneficial properties are also multifaceted. In terms of digestibility by the human body, saffron milk caps are among the most valuable mushrooms.
They are rich in carotenoids, valuable amino acids, iron, contain fiber, B vitamins (riboflavin, thiamine and niacin), ascorbic acid and the valuable antibiotic lactoviolin, which has a detrimental effect on the growth of many bacteria. The health benefits of saffron milk caps are also explained by the abundance of mineral salts in them - potassium, sodium, phosphorus, magnesium, calcium. Saffron milk caps are used to treat diseases caused by metabolic disorders, rheumatism, vitiligo, and lung diseases.
In Rus', milk mushrooms have been considered the best mushrooms for centuries. The value of these forest gifts is that they are one of the few sources of vitamin D that is not of animal origin. Traditional medicine has recognized soaked milk mushrooms as one of the best remedies for the prevention of urolithiasis: the bioactive substances contained in these mushrooms prevent the formation of axalates and urates in the kidneys. Milk mushrooms are a source of vitamins C, PP and group B, provide the body with beneficial bacteria, contain natural antibiotics, which strengthen the mucous membranes of the respiratory system and suppress the proliferation of tuberculosis bacillus. Preparations from milk mushrooms are used to treat gallstone disease, kidney failure, emphysema and stomach diseases.
These modest mushrooms with yellow, gray, green, pink-red, purple and brown caps are loved for their pleasant taste and multifaceted beneficial properties. Russula contains an abundance of fatty acids, dietary fiber, all kinds of mono- and disaccharides, vitamins PP, C, E, B1 and B2; among the minerals they contain the most magnesium, calcium, phosphorus and iron. The substance lecithin in these mushrooms is of great importance for health, which cleans blood vessels, prevents the accumulation of cholesterol in the body, and helps with metabolic disorders.
Some types of russula have antibacterial effect, help cleanse the stomach and intestines. The enzyme russulin, found in russula, is in great demand in cheese making: only 1 g of this substance is required to curdle 200 liters of milk.
Fans of mushroom dishes know that wonderful taste is not the only advantage of boletus mushrooms; the health benefits of these mushrooms are also great. Boletus mushrooms are especially valued for their perfectly balanced protein content, including arginine, tyrosine, leucine and glutamine. Rich and vitamin composition of these mushrooms, it includes ascorbic and nicotinic acid, tocopherol, B vitamins and vitamin D.
The ability of boletus mushrooms to remove toxins from the body is ensured by the presence of dietary fiber, and the value of this product for the health of the musculoskeletal system is due to the content of a large amount phosphoric acid involved in the construction of enzymes. Boletus mushrooms are used to regulate blood sugar, treat renal pathologies and disorders in the functioning of the nervous system.
Honey mushrooms are rich in vitamins C and B1; different types of these mushrooms contain natural antibiotics, anticancer substances, tocopherol and niacin, potassium, sodium, magnesium and iron. Autumn honey mushrooms are used as a laxative, and meadow honey mushrooms have a positive effect on the functioning of the thyroid gland and have a detrimental effect on E. coli and Staphylococcus aureus. Honey mushrooms are especially useful for people who have problems with hematopoiesis, for those suffering from coronary heart disease and diabetes mellitus. 100 g of these mushrooms can replenish daily requirement organism in honey and zinc. In terms of phosphorus and calcium content, honey mushrooms are close to fish, and the protein they contain has antitumor activity.
In my own way useful composition Oyster mushrooms are close to meat: these mushrooms contain B vitamins, ascorbic acid, tocopherol, as well as a rather rare vitamin D2, which is involved in the absorption of calcium and phosphorus in the intestines, and the content of nicotinic acid (a particularly important vitamin for nursing mothers) oyster mushroom is considered the most valuable mushroom. 8% of oyster mushrooms consist of minerals; just 100 g of the product can replenish the body’s daily need for potassium. These mushrooms have bactericidal properties, help remove radioactive substances from the body, strengthen blood vessels, regulate blood pressure, and reduce bad cholesterol in the blood. And recently, scientists have discovered another interesting property of these mushrooms - the ability to increase male potency.
Mushroom lovers know that the delicate nutty taste is not the only advantage of chanterelle dishes. The benefits of these mushrooms are manifested in immunostimulating and antitumor effects, beneficial influence on the condition of the mucous membranes, improved vision, the ability to remove radionuclides from the body and restore damaged pancreatic cells. Chanterelles are rich in copper, zinc, vitamins D, A, PP and group B, are a source of valuable amino acids, and are superior to carrots in beta-carotene content. Natural antibiotics found in these mushrooms are harmful to staphylococci and tubercle bacilli. Extracts from chanterelles treat liver diseases. If properly prepared, these mushrooms can help treat obesity (caused by improper liver function).
These wonderful mushrooms are a source of lecithin, organic acids, minerals and valuable proteins. Among the vitamins, champignons contain tocopherol, vitamin D, nicotinic and folic acid. In terms of phosphorus content, champignons can compete with fish, and there are more B vitamins in these mushrooms than in fresh vegetables. The beneficial substances contained in champignons help fight fatigue, regulate mental activity, and support good condition skin, activate the immune system, have a beneficial effect on nerve cells, circulatory system and condition of mucous membranes. Champignons have antitumor and antibacterial activity, helping the body get rid of toxins, excess cholesterol and heavy metals.
Useful properties of mushrooms
Beneficial properties of mushrooms - the whole truth about mushrooms
Good afternoon, dear friends and guests of the site “I am a villager”! Let's continue the mushroom topic and talk about the beneficial properties of mushrooms and their use in medicine. Mushrooms are valuable product nutrition containing proteins, carbohydrates, minerals and vitamins. We eat mushrooms boiled, fried, salted, pickled and dried. Useful properties mushrooms were discovered several thousand years ago and have been constantly studied and used in medicine and nutrition.
Modern scientists never cease to be amazed by this unique product, mushrooms are so rich in useful compounds.
Fresh mushrooms contain up to 95% water. Of the compounds, 70% is protein, of carbohydrates, in addition to glucose, it contains the sugar trehalose and the sugar alcohol mannitol. Instead of fiber, mushroom shells consist of fungin. Minerals make up 1% of the weight; these are salts of potassium, phosphorus, iron, sulfur and chlorine. Mushrooms contain 18 types of amino acids, a number of vitamins B1, B2, B, PP, C, D, E. All this has a beneficial effect on our body. The most prized are young mushrooms, those with more caps useful substances than in the leg. It is not recommended to collect old mushrooms; they are poorly digested and you can get an upset stomach or worse, poisoning. In old mushrooms, the process of protein breakdown occurs. In the previous article, we said that mushrooms are a perishable product and therefore need to be processed on the day of collection. Prepared mushroom dishes cannot be stored for a long time, even in the refrigerator; prepare only enough to eat at one time.
When frying and boiling mushrooms, a significant part of the beneficial substances is destroyed; in salted and dried mushrooms, much more of them remain. When dried, almost all the protein is preserved, so dried mushrooms very healthy and nutritious.
Useful properties of mushrooms
Useful properties of mushrooms in medicine and folk recipes
Let's look at the most popular mushrooms that can be collected in our forests.
White mushroom is the most popular, you can say the king of mushrooms both in taste and in health. How delicious porcini mushroom soup is, just a fairy tale! It is able to stimulate the production of gastric juice, making it better than meat broth.
Porcini mushrooms contain large quantities of sulfur and polysaccharides; they help in the fight against cancer, tone, promote wound healing, and have anti-infective properties.
Ergothioneine actively stimulates cell renewal, which is beneficial for bone marrow, liver, kidneys and eyes.
There is a wide range of uses for the benefits of porcini mushrooms in pharmaceuticals. Extracts from the product are used to treat many diseases - oncology, mastopathy, frostbite, angina pectoris, metabolic disorders.
Chanterelles are very popular and tasty mushrooms. Probably everyone has tried fried chanterelles with potatoes, so delicious! Chanterelles are easy to collect and simple to prepare; just boil for 20 minutes and can be used in preparing various dishes.
Pour in the mushrooms and leave for 5 days. Take 1 teaspoon before meals, in the morning or evening; it is not recommended to drink during the day.
Milk mushrooms – white milk mushrooms are eaten mainly salted, they are very tasty, they crunch nicely. Milk mushrooms do not affect blood sugar levels and are therefore suitable for diabetics.
During the cold season, it is recommended to eat 100 grams of salted milk mushrooms every day; they help the body fight colds and strengthen the lining of the lungs and bronchi. Milk mushrooms are recommended for vitamin deficiency and for those who are obese, coronary disease. The calorie content of mushrooms is very low and they fit perfectly into any diet. Medicine and pharmacology use milk mushrooms to produce medicines for tuberculosis.
Saffron milk caps are my favorite mushrooms, it’s a pleasure to collect them, and salted saffron milk caps are simply a miracle with boiled potatoes! Camelina is a universal mushroom; it can be fried, salted, boiled and pickled. But I would recommend salted saffron milk caps; they retain all their beneficial qualities for a long time.
The presence of a large number of antioxidants, good help immune system, helps fight colds. The high calcium content allows saffron milk caps to be recommended for patients with arthritis and osteoporosis. Useful for diabetics and for heart problems vascular diseases. Camelina is an excellent aphrodesiac, which increases potency in men and libido in women. Include saffron milk caps in your diet at least 3 times a week and notice improved health and progress in intimate relationships. In pharmacology, saffron milk caps, or rather their extracts, are used to prepare drugs to combat prostate cancer.
There are many in nature healthy mushrooms growing, I only told you about my favorite mushrooms. Benefits of mushrooms for human body has been proven by scientists, and the process of picking mushrooms is no less useful, it lifts your spirits and heals your soul.
Despite all the usefulness of mushrooms, there are a number of contraindications
Mushrooms in any form are contraindicated for children under 6 years of age.
Pregnant and nursing mothers are prohibited from consuming mushrooms.
For diseases of the gastrointestinal tract, liver and kidneys, cholecystitis and pancreatitis.
Collect young mushrooms; don’t even look at overgrown ones; mushrooms have the ability, like a sponge, to absorb harmful substances from the air and earth. Do not pick mushrooms near roads and landfills. Collect only familiar mushrooms! And remember that everything is good in moderation, you should not eat only mushroom dishes, it may harm your stomach.
The site “I am a villager” wishes you good health and a successful mushroom picking trip!
I am very interested in your opinion about the article and please share your recipes for using mushrooms in folk medicine.
I suggest watching a video about the benefits of champignons, nutritionist Mikhail Ginzburg tells and shows.
Some information about fungotherapy
Fungotherapy- treatment with medicinal mushrooms.
Mushrooms like food product loved by many. But few people know about the medicinal properties of mushrooms. Mushrooms are a unique creation of nature, occupying an intermediate place between animals and plants.
Treatment of diseases with mushrooms as a remedy came to us from Eastern medicine, but Russia and Europe also have centuries of experience in treating diseases with mushrooms.
Witch doctors and healers used mushrooms along with medicinal herbs. In Rus', mushroom treatment has been used since the time of Yaroslav the Wise. The real flourishing, the use of medicinal mushrooms in the treatment of various diseases, has acquired more than 2000 years in the Far East. The famous oriental physician Wu Xing compiled a description of the medicinal properties of mushrooms (more than 100 species), which is now used in practice and proves that mushrooms are significantly superior to herbs in their effectiveness.
Let's look at some of the beneficial properties of medicinal mushrooms.
Drug shiitake mushroom, for its excellent medicinal properties, is nicknamed the “Emperor’s Mushroom”. The effectiveness of shiitake mushroom has been proven in the treatment of arthritis, allergies, atherosclerosis, hypertension, diabetes, viral hepatitis, and peptic ulcers. But special action shiitake, noted in the treatment of oncology. Also, shiitake is effective in combating depressive state, various phobias, as well as chronic fatigue syndrome.
Drug cordyceps mushroom- Has beneficial properties in the treatment of cancer. Cordyceps is used against asthma and bronchitis. In sports medicine, cordyceps is valued for its ability to restore muscles after exercise.
Drug reishi mushroom- thanks to the large number of useful substances, its help has been proven for ulcers and colitis, allergies, diseases of the lungs, liver, pancreas, the value of reishi mushroom is known in the treatment of oncology.
Drug Brazilian agaric mushroom It is used as an antitumor agent, as well as for diseases of the skin and thyroid gland.
Just thirty years ago, a medicinal drug was discovered meitake mushroom. Meitake is used in the treatment of oncology, AIDS, osteoporosis, diseases of the female organs, prostate cancer, as a means of destroying fat cells.
Treatment with medicinal mushrooms should be taken as prescribed by a specialist. The specialist determines the treatment regimen needed and the duration of treatment. In folk medicine, mushrooms are usually used in powder form. In this form, mushrooms retain all their beneficial properties and are not subject to the aggressive effects of industrial processing. Taking medicinal mushrooms in water has virtually no contraindications, except individual intolerance.
Mushrooms are successfully used in the treatment of many diseases, but their main use is drug for the treatment of oncology. The fact is that medicinal mushrooms contain special substances - biologically active polysaccharides- ganoderan, lenthian, lanostane, etc.
The polysaccharides contained in mushrooms have a huge impact on the immune system, enabling the immune system to effectively fight cancer cells. Polysaccharides of medicinal mushrooms promote the activation of macrophages, T-lymphocytes, stimulation of interferon and a general improvement in the immune response to cellular level. They are safe with medical point vision, and do not have a toxic effect on the human body.
Our Russian mushroom, Veselka, occupies a special place among medicinal mushrooms.. The properties of the Veselka mushroom are many times superior to medicinal effect famous mushrooms. In Rus', Veselka has been used for many years and is considered the most effective mushroom in the treatment of oncology.
Medicinal mushrooms are recommended to be used simultaneously with CHEMOTHERAPY, RADIATION AND DURING POST-OPERATIVE REHABILITATION, since fungotherapeutic drugs very successfully weaken the effects of various side effects.
The guarantee that fungotherapy has the future is the centuries-old experience of using medicinal mushrooms for various diseases, as well as experience traditional medicine and research institutes.
2015 © Healing with mushrooms
Everything you need to know Omushrooms
There is probably no such person who has never picked mushrooms in his life. Even if by chance, somewhere for company, at a picnic.
Mushrooms that grow in the forests of our country have very useful properties. Of course, nutritional value comes first among these properties. As a food product, mushrooms are somewhere between vegetables, fish or meat. At the same time, they are a good seasoning, especially for vegetables, potatoes, and an addition to fish and meat dishes. Mushrooms are also remarkable for their incomparable aroma, which is due to the enzymes they contain; they work wonders: they stimulate the appetite, promote the digestion and assimilation of food.
Mushrooms are often called forest meat. There is every reason for this. Dried whites are almost twice as nutritious as eggs, boiled sausage, sprat and corned beef. The broth made from them is even better - it has seven times more calories than meat, and is also tastier and more fragrant.
And the saffron milk caps! In terms of calories (per 100 g of product), being salted, they exceed average beef by 78 calories, chicken meat - 75, salted herring - 54, chicken eggs- 43, whole milk for 17 calories. These “record holders” have three or more times the calorie content of fruits, vegetables and some other foods. In terms of digestibility, none of the mushrooms can compare with saffron milk cap.
Food products are evaluated not only by calorie content. Equally important is the presence of fats, carbohydrates, various mineral salts, vitamins, and microelements. In this regard, mushrooms are a storehouse of many substances. Thus, almost all edible mushrooms contain a lot of vitamins B1, B2, C, D and PP. In terms of vitamin B1 content, for example, mushrooms are on par with grain products. There is almost as much of it in chanterelles as in beef liver. And there is no less vitamin D in mushrooms than in butter.
Of the mineral substances found in mushrooms, iron, potassium, calcium, phosphorus, which are so necessary for humans and are often absent in other products. Microelements include copper, iodine, manganese, zinc and others, which promote metabolism.
Mushrooms are not harmful for diabetes, since the carbohydrates they contain do not increase blood sugar.
In addition to food, mushrooms, it turns out, have other qualities.
People have long known the medicinal properties of some molds. It is from them that penicillin, streptomycin, biomycin and many other antibiotics are obtained - effective means of treating various diseases. However, many cap mushrooms also have similar properties (first learned by practitioners - collectors of forest gifts, and then confirmed by mycologists). For example, white (its extract) can be used for frostbite of parts of the body, even in the most severe degree (with tissue necrosis). This same mushroom, if eaten regularly, is believed to protect against cancer. Preparations obtained from pepper milk mushrooms, gigantic milk mushrooms, and some types of milkweed are useful in the treatment of tuberculosis. Extracts from champignons help typhoid patients and patients with purulent wounds. Veselka vulgaris is used as a remedy for wound healing. Many rural residents still treat abrasions and cuts with raincoats, sprinkling the wound with greenish-brown pollen (spores) of a mature mushroom, then pressing tightly with the velvety skin.
Contraindications to eating mushrooms
Despite all their benefits, especially as food, mushrooms are not beneficial for everyone. Dishes made from them are not recommended for people with kidney disease, liver disease (hepatitis, renal failure, cholecystitis), gastrointestinal colic, or metabolic disorders. It is not advisable to offer mushrooms, since they are a difficult-to-digest product, to children under 5 years of age. For those older (5 to 10 years), they can be given in limited quantities.
Healing properties of mushrooms
Mushrooms are a unique creation of nature. In folk medicine, mushrooms are considered one of the best medicines, which can cure everything - from common cold to malignant tumor. Suffice it to remember that the first antibiotic was isolated from the penicillium fungus and named penicillin.
The amount of protein in dried mushroom is more than 30%, that is, more than in meat. It also contains fiber, carbohydrates, amino acids, many different fat-like substances - fatty acids, essential oils. But the most great value has lecithin contained in mushrooms, which prevents the deposition of cholesterol. Free fatty acids are absorbed by the body as easily as amino acids, so the mushroom is a product that helps prevent atherosclerosis. Mushrooms contain many enzymes that promote the breakdown of fats and glycogen. There is a lot of fiber, which improves digestion, cleanses the body and promotes weight loss.
White mushrooms, saffron milk caps and chanterelles contain vitamin A, which has great importance for the human body, especially during its growth. Mushrooms contain a lot of sulfur and polysaccharides, which is why they play a leading role in the fight against cancer.
Heating mushrooms to 100 degrees (when they are boiled, fried and pickled) destroys all their medicinal properties. The same thing happens with frozen mushrooms. It is better to store them salted raw in barrels or dried.
Medicinal properties of mushrooms
The porcini mushroom contains the alkaloid hercedine, which is used in the treatment of angina pectoris. Aqueous extracts Porcini mushrooms are used to treat ulcers and frostbite. Dried porcini mushrooms are a reliable cancer prevention product. They can be eaten as crackers, crumbled onto a freshly prepared dish, or added to a salad, enjoying the elegant mushroom aroma and taste. It is in dried porcini mushrooms that nutrients are best preserved and taste is improved, unlike other methods of preparation.
Dried boletus perfectly cleanses the blood and reduces cholesterol levels.
Chanterelles contain a substance called chitinmannose, which is not tolerated by worm bugs, as well as helminths of all types. If there are chanterelles, then not only will all the worms quickly leave the body, but their larvae will also die. Is it true, medicinal substance loses its properties when heated to 60°C, and when cold pickling salt destroys it. So, in medicinal purposes, it is better to use fresh and dried mushrooms or make tinctures. Here's how to prepare a vodka tincture: 2 tablespoons of chopped fresh mushrooms (dry - 3 teaspoons with top) pour 150 g of vodka and leave for 2 weeks in the refrigerator, and then, without filtering, only shaking occasionally.
Take a teaspoon at night, the effect will be amazing - neither pinworms, nor roundworms, nor even whipworms will leave a trace of them or their eggs. This portion is just enough for a month's course. You just need to collect chanterelles in an environmentally friendly place.
Chanterelle infusion has also long been used to treat sore throat, furunculosis and abscesses. The fact is that it is chanterelles that contain the most antibiotic substances, thanks to which chanterelles also retard the growth of the tuberculosis bacillus. Chanterelles, unlike other mushrooms, do not accumulate radioactive substances, but, on the contrary, contribute to the removal of radionuclides from the body. Chanterelle contains vitamins A, B1, B2, PP, trace elements zinc, copper.
Different types of honey mushrooms contain anti-cancer substances and natural antibiotics. Autumn honey mushrooms are used as a laxative, and winter ones are rich in proteins and have anticancer and antiviral effects. Meadow honey fungus pulp can destroy Staphylococcus aureus and E. coli, and also has a beneficial effect on the functioning of the thyroid gland. Just one hundred grams of honey mushrooms is enough to satisfy the human body’s need for chemical elements such as zinc and copper, which take an active part in the process of hematopoiesis.
There are a lot of medicinal properties in the line. It has an analgesic effect, that is, it relieves pain. Therefore, tinctures from the lines are used for various types of joint diseases, arthritis, radiculitis, rheumatism, polyarthritis, osteochondrosis, foot spurs, overgrown bones, as well as for the treatment of pancreatitis and pancreas, with oncology late stages when pain relief is needed. The tincture is made from crushed dry mushrooms (about 10 grams). They are poured with 150 grams of vodka, then, after stirring, tightly closed and left in the refrigerator for two weeks. Rub it into the skin of sore spots and cover with a warm woolen “spiky” scarf.
Tincture and extract of morels are used to restore vision. For myopia, age-related farsightedness and cataracts.
Some types of russula are able to suppress the proliferation of staphylococci.
Camelina contains an antibiotic - lactorioviolin, which can cope with the tuberculosis bacillus. Possesses therapeutic effect for diseases caused by metabolic disorders, including spotty skin (vitiligo). Contains an antirheumatic substance similar in action to cartisone.
The autumn greenfinch mushroom contains a substance from the group of anticoagulants, which prevents blood clotting.
Extracts from field champignon are used in the treatment purulent wounds, as well as in the treatment of such dangerous diseases as typhoid, paraphyte, tuberculosis.
Milk mushrooms are used for kidney stones and blenorrhea.
Mushrooms have one very bad property - they can accumulate various elements, especially dangerous to human health. It is by the level of content of such elements that one can judge pollution surrounding nature. Of particular note is the accumulation of various heavy metals in areas where there are too many emissions of various industrial wastes, metropolitan cities, roads and railways.
It should be noted that fungi have a much higher possibility of accumulating harmful elements than ordinary plants or protozoa. It is for this reason that it is prohibited to collect mushrooms in places where there is a possibility of contamination with industrial waste. This ban applies to absolutely all edible mushrooms, since mushrooms can contain 40-500 times more mercury than the plants or soil in which they grow.
True, the farther mushrooms grow from sources of pollution, the cleaner they are. The most “absorbable” types of mushrooms are the “champignon” genus, as well as porcini mushrooms. The high content of heavy metals in mushrooms can cause quite dangerous and severe poisoning, which can be compared with poisoning from edible mushrooms.
For example, you cannot collect mushrooms that grow on the sides of the highway, where there is heavy traffic, since exhaust gases and harmful elements in them enter the soil, and the mushrooms absorb them.
Useful properties of mushrooms
Mushrooms are representatives of a separate biological kingdom, which are widely used both in cooking and in medicine, since they have a lot of useful and necessary properties. The benefits of mushrooms were discovered thousands of years ago and today this product remains one of the most popular and useful in the world. daily diet many people. Today, when mushrooms are carefully studied in laboratories, scientists never cease to be amazed at this unique natural product. In terms of the composition of minerals, mushrooms can be equated to fruits, and in terms of the amount and composition of carbohydrates - to vegetables. In terms of the amount of protein, mushrooms are superior to meat; sometimes mushrooms are called “forest meat.” For people who do not consume animal proteins, mushrooms are one of the main sources of these valuable compounds.
Useful properties of mushrooms
The benefit of mushrooms lies in the unique balanced composition of all biologically valuable food components: proteins, fats, carbohydrates, vitamins, microelements. At the same time, the basis of mushrooms is water, it makes up almost 90% of the total content, which makes this product low-calorie, easily digestible and dietary.
Mushrooms are a source of essential protein compounds; they contain 18 amino acids (leucine, tyrosine, arginine, glutamine, etc.), which have the most beneficial effect on the body. 100 g of mushrooms contain approximately 4 g of protein, about 3 grams of carbohydrates and 1.3 grams of fat. Among the fatty components, the most valuable are: lecithin, fatty acid glycerides and unsaturated fatty acids (butyric, stearic, palmitic). Drying mushrooms allows you to significantly increase the protein content; dried mushrooms are almost ? consist of protein compounds.
The vitamin series contained in mushrooms is also rich: A, B (B1, B2, B3, B6, B9), D, E, PP. This set has the most favorable effect on the nervous system, hematopoietic processes, and blood vessels. Eating mushrooms helps maintain hair, skin, and nails in good condition. The benefits of mushrooms in terms of the content of B vitamins are much higher than those of some vegetables and grains.
Microelements contained in mushrooms: potassium, calcium, zinc, copper, phosphorus, sulfur, manganese, replenish the supply of microelements in the body and have a beneficial effect on many functions. Mushrooms have positive influence on the functioning of the cardiovascular system, strengthen the myocardium, are prophylactic development of heart disease, remove harmful cholesterol from the blood. Zinc and copper, which are part of mushrooms, actively participate in metabolism, improve hematopoiesis, and participate in the production of hormones by the pituitary gland.
Also to useful components mushrooms include: beta-glucans, which support the immune system and have a high anti-cancer effect, and melanin - one of the most powerful natural antioxidants. Mushrooms also contain organic acids and urea.
The benefits and harms of mushrooms
Most of the components that make up mushrooms are of great benefit, but the harm of mushrooms is also obvious. Some types of mushrooms should absolutely not be eaten; they are poisonous and extremely dangerous to human health. If you do not thoroughly understand mushrooms, do not collect them yourself. It’s better to buy in a store, so you will have a certain guarantee that there are no edible ones. poisonous mushrooms. The cause of mushroom poisoning can be not only inedible mushrooms; old, not fresh, wormy mushrooms also have a detrimental effect on the body.
Some of the vitamin compounds in mushrooms are destroyed during heat treatment, so it is healthier to eat pickled and salted mushrooms.
The harm of mushrooms also manifests itself in the case of excessive consumption of such foods. Chitin, one of the proteins that make up mushrooms, is practically not processed by the body, so you should not get carried away with eating mushrooms, as this can lead to the development of diseases of the digestive tract.
Have you ever wondered what mushrooms are good for? Everyone says that the benefits of mushrooms are enormous, but they cannot say what they are. Who doesn't love picking mushrooms? There are probably few such people. What romance is hidden in this activity... Autumn forest, trees quietly rustling leaves, the air is filled with amazing aromas, and strong mushrooms are hiding under the leaves, and sometimes not hiding - you just need to look closely. But the benefits of picking mushrooms are not only these pleasant moments. Mushrooms are a very healthy food product.
Unique beneficial properties of mushrooms
Mushrooms are a unique, useful gift from nature for people. In dried mushrooms, 30% of its mass is proteins. It turns out that there is more protein in mushrooms than in meat. Mushrooms are also leaders in the content of fiber, carbohydrates, amino acids, essential oils and fatty acids. But the most valuable property of mushrooms is provided by the lecithin they contain. This substance prevents cholesterol from depositing on the walls of blood vessels.
Free fatty acids and amino acids contained in mushrooms are easily absorbed by the body, so this product helps fight atherosclerosis. In addition, mushrooms contain enzymes that improve the breakdown of fats, fiber and glycogen.
The benefits of mushrooms - what else are they? Even some vegetables and fruits “fade” in terms of vitamin content compared to mushrooms. In terms of vitamin B content, mushrooms are equal to grains and cereals. Vitamin PP, present in yeast and liver, is found in the same amount in mushrooms. They contain as much vitamin D as butter. Porcini mushroom, chanterelle and rizhik are real storehouses of vitamin A.
Due to the large amount of sulfur and polysaccharides, mushrooms are leaders among products for the prevention of cancer. But all the benefits of mushrooms are lost during heat treatment and freezing. Valuable properties are preserved only in dried and pickled mushrooms.
Useful properties of various mushrooms
Each mushroom has its own medicinal properties.
Dried porcini mushrooms reliably protect against cancer; the benefits of such mushrooms are enormous. To prepare medicine from them, just crush the dried porcini mushrooms into powder. The daily dose of this drug is 1 teaspoon of powder.
You can reduce cholesterol and cleanse the blood with the help of dried red-headed boletus. It is ground into powder and taken for a month, 1 teaspoon per day.
What else are mushrooms good for? The powder of their dried chanterelles has anthelmintic properties. For these purposes, it is taken for 10 days, 1 teaspoon per day. Chanterelle is an antibiotic mushroom. It is used in measures to inhibit the growth of tuberculosis bacillus. The tincture of this red mushroom successfully treats sore throats, abscesses and furunculosis. Chanterelles do not accumulate radioactive substances, but on the contrary, they remove radionuclides from the body well.
Autumn honey mushrooms are an effective laxative, and winter ones have antiviral and anti-cancer properties. Porridge from meadow mushrooms is used to get rid of Staphylococcus aureus and E. coli, this remedy is also used to normalize the functions of the thyroid gland. 100 g of honey mushrooms completely satisfy a person’s daily need for copper and zinc.
Butter contain a resinous substance that helps with acute headaches and relieves gout.
As in ancient times, mushrooms in our diet are a substitute for meat. But due to their calorie content, they are still considered heavy food, which takes longer to digest than meat. Therefore, despite the fact that the benefits of mushrooms are enormous, they cannot be considered a dietary product.
And, of course, when picking mushrooms you should be very careful so that a mistake does not turn into disaster for you. And we told you about the benefits of mushrooms!
MUSHROOMS: beneficial properties and contraindications.
People have eaten mushrooms and used them to treat many diseases since ancient times. But despite this, studying the beneficial properties of these amazing organisms began only in the last century. Almost every study reveals new beneficial properties of different types of mushrooms.
There are edible mushrooms (champignons, porcini mushrooms, boletus mushrooms, honey mushrooms, shiitakes, oyster mushrooms, milk mushrooms and many others), as well as mushrooms that can cause severe poisoning, including death. It is worth remembering that edible mushrooms can also harm the body if they are old, grew in an environmentally unfavorable area, were not prepared correctly, or storage rules were not followed.
The composition of the mushroom depends on its type, place of growth, age and other factors. Most edible mushrooms contain vitamins A, D, E, PP, group B, macro- and microelements such as potassium, calcium, phosphorus, iron, sulfur, iodine and others. Some mushrooms contain more vitamin A than carrots, and more B vitamins than grain products. Mushrooms contain carbohydrates, proteins and virtually no fat. Mushrooms contain fiber, amino acids, essential oils, enzymes and other healthy substances.
Beneficial properties of common types of mushrooms:
- Champignons, according to many experts, help avoid migraines and headaches.
- Oyster mushrooms are leaders among mushrooms in terms of vitamin PP content, a sufficient supply of which protects the human body from many diseases.
Contraindications and possible harm mushrooms:
Mushrooms are contraindicated for pregnant and lactating women, young children, and people with gastrointestinal disorders. Mushrooms are considered heavy food, so even completely healthy people can get negative impact on the digestive system and cause peptic ulcer, pancreatitis and other diseases. Experts recommend eating mushrooms no more than twice a week.
In addition, mushrooms are capable of accumulating toxins and radionuclides, so you need to be responsible when choosing where to collect them, and also buy only from reliable manufacturers.
And once again I would like to remind you that there are a large number of poisonous mushrooms that cause serious consequences for the body, even to the point of death. Therefore, mushroom picking lovers must be 100% confident in the edibility of the mushroom, follow the preparation technology and storage rules.
Take care of yourself and be healthy!
What are the benefits of mushrooms?
By nutritional value mushrooms are not inferior to meat, vegetables and fruits. The beneficial properties of mushrooms are practically not lost after processing (drying or cooking). Mushrooms contain proteins and carbohydrates, amino acids, antioxidants, vitamins B, C, E, PP, provitamin D, phosphorus, potassium, zinc, iron, calcium, iodine.
How to store, cook and eat mushrooms?
The benefits of mushrooms will be noticeable only if the correct approach to their storage, preparation and consumption.
Fresh mushrooms need to be used (or processed) immediately - otherwise, lying in a basket, they will spoil within a few hours. If you want to keep the mushrooms fresh for 3-4 days, you need to put them in an enamel bowl (do not cover with a lid!) and put them in the refrigerator (t 2-3°C). Dried mushrooms should be stored in a dry, dark place strung on a thread, and if provided long-term storage- sealed in glass jars. Pickled and salted mushrooms are stored in the refrigerator. The shelf life of mushrooms is not more than a year: over time they tend to lose their taste properties and aroma.
Mushrooms are a unique product given to man by nature. They have been studied quite well, but the debate about the dangers and benefits of mushrooms, it seems, will never stop. The uniqueness of the product lies in its composition, however, in addition to a huge amount of useful substances, some mushrooms can contain poisons, toxins, heavy metal salts and many other substances that can cause significant harm to human health and even kill.
The composition of various mushrooms has been carefully studied in many laboratories around the world. Due to the content of a large number of various microelements, mushrooms can be equated to fruits; their carbohydrate composition is not inferior to vegetables, and in terms of the amount of protein this product is even superior to meat (this is why mushrooms are sometimes called “forest meat”). At the same time, 90% of mushrooms consist of water and contain practically no fat, i.e. it is a low-calorie product, which, when eaten, satiates quite quickly.
Mushrooms contain 18 out of 20 amino acids, which are building materials for body cells. Their vitamin composition is also very rich: mushrooms contain vitamins B, A, D, E, nicotinic acid, and more B vitamins were found in some types of mushrooms than in cereals. Microelements such as potassium, calcium, copper, zinc, phosphorus, manganese are also necessary for the human body to maintain normal operation almost all organs and systems.
Antioxidants that have an antitumor effect, as well as the substance beta-glucan, which has not only an anticancer but also a powerful immunostimulating effect, are also found in mushrooms.
Most useful, if we talk about the content of various substances, porcini mushrooms (boletus), boletus, boletus, milk mushrooms, saffron milk caps, honey mushrooms, chanterelles, champignons and, oddly enough, ordinary russula are considered.
However, in order for the body to receive the beneficial substances contained in this product in sufficient quantities, you need to eat a lot of them, which is unacceptable, and in case of some diseases, eating mushrooms is strictly prohibited. In addition, if improperly prepared and stored, mushrooms can lead to serious illnesses.
Despite their unique chemical composition, mushrooms still cannot be put on a par with the most useful and dietary products, and there are many reasons for this.
Unfortunately, mushrooms are poorly digested gastrointestinal tract due to the high content of chitin in them, which is very difficult for the body to process. In addition, mushrooms slow down the secretion of gastric juice, as a result of which not only the digestion of the mushrooms themselves, but also other food eaten with them can worsen. Therefore, mushrooms are considered heavy food, and even healthy people are not recommended to eat them often and in large quantities. The highest concentration of chitin is found in the stems of mushrooms, so it is better not to eat them or at least remove the top layer from them before cooking.
Another disadvantage of mushrooms is their ability to accumulate harmful substances. They absorb them from you like a sponge. environment(from soil, water and even air). In mushrooms grown in contaminated areas and near them, salts of heavy metals, radioactive particles and other harmful substances are found, moreover more mushroom, the more substances toxic to the human body accumulate in it. Therefore, it is not recommended to collect mushrooms in areas industrial enterprises, near highways, railways, on lawns in cities. Also, do not pick large overgrown mushrooms.
In addition, it should be noted that there are quite a large number of poisonous mushrooms that can cause serious poisoning, and the use of some of them can even lead to death. If you are not sure about the safety of mushrooms, then it is better not to collect them. We will also not remain silent about such a deadly disease as botulism. 90% of all cases of botulism are caused by the consumption of mushrooms preserved at home. To prevent even the most environmentally friendly noble mushrooms from becoming a deadly poison, it is necessary to follow the rules for their preparation and storage conditions.
Who shouldn't eat mushrooms?
Even healthy people are not recommended to eat mushrooms often and a lot. Firstly, due to the fact that they are heavy food for the body, and secondly, due to high content they contain protein, because this creates heavy load on the digestive organs.
Eating mushrooms is out of the question if there is an exacerbation of any diseases of the digestive system, but doctors do not recommend consuming them even during a period of remission. People suffering from liver and kidney diseases, as well as gout, should not eat mushrooms.
There are cases of individual intolerance to mushrooms, expressed in digestive disorders (heaviness in the abdomen, bloating, nausea) in healthy people.
Can children eat mushrooms?
The answer to this question is obvious: “No! Children should not eat mushrooms.” The child’s gastrointestinal tract is not able to digest all the substances contained in mushrooms, so eating them in childhood may lead to severe digestive disorders. Moreover, children should not be given mushrooms in any form, be it mushroom soup or pies with them.
In addition, mushrooms can cause poisoning in a child. Even with the most careful processing, harmful substances may remain in them. The body of an adult can cope with them without visible consequences, but in a child they can cause severe poisoning.
In various sources it is called different ages, from which it is allowed to give mushrooms to children. But given that they are not irreplaceable and necessary products, you should not give mushrooms to a child under 12–14 years of age, until his digestive system is fully formed.
In what form are mushrooms most useful?
Mushrooms can be eaten only after heat treatment, as a result of which most of the beneficial substances contained in them are destroyed. But harmful substances that could accumulate in mushrooms, and chitin, which is not digested in the human gastrointestinal tract, remain. Therefore, as a result of culinary processing of mushrooms, a tasty, but absolutely useless dish for the body is obtained.
Taking all this into account, we can say that the method of preparing mushrooms has virtually no effect on the preservation of nutrients in them. But it is still possible to remove most of the harmful substances that may have accumulated in mushrooms during the cooking process. When cooking, chemicals pass into water, so it is recommended to pre-boil all mushrooms collected in the forests 3 times for 15 minutes each and only then subject them to further culinary processing (frying, salting, pickling). It should be noted that the poisons and toxins contained in poisonous mushrooms cannot be removed in this way.
Which mushrooms are better: wild or cultivated?
Currently fresh mushrooms available all year round, since we have learned to successfully cultivate them in artificial conditions. Today, more than 10 types of edible mushrooms are grown in this way, the most common and accessible of which are champignons, oyster mushrooms, winter mushrooms and shiitake. Of course, such mushrooms, provided the cultivation technology is followed, do not contain harmful substances that can accumulate in wild forest mushrooms, and, perhaps, this is their main advantage. In addition, when choosing a cultivated product, the likelihood of poisonous mushrooms getting into the food is eliminated. These are the main reasons why European countries have long abandoned collecting mushrooms and eat only artificially grown mushrooms.
Thus, mushrooms are simply a tasty rather than a healthy product, and even healthy people should not abuse them. You must always remember that mushrooms must be treated with caution. You should not take a mushroom if there is even a slight doubt that it is edible. If pickled or salted mushrooms were prepared or stored improperly, it is better to refrain from eating them.
Let's continue the mushroom topic and talk about the beneficial properties of mushrooms and their use in medicine. Mushrooms are a valuable food product containing proteins, carbohydrates, minerals and vitamins. We eat mushrooms boiled, fried, salted, pickled and dried. The beneficial properties of mushrooms were discovered several thousand years ago and have been constantly studied and used in medicine and nutrition.
Modern scientists never cease to be amazed by this unique product, mushrooms are so rich in useful compounds.
Fresh mushrooms contain up to 95% water. Of the compounds, 70% is protein, of carbohydrates, in addition to glucose, it contains the sugar trehalose and the sugar alcohol mannitol. Instead of fiber, mushroom shells consist of fungin. Minerals make up 1% of the weight; these are salts of potassium, phosphorus, iron, sulfur and chlorine.
Mushrooms contain 18 types of amino acids, a number of vitamins B1, B2, B, PP, C, D, E. All this has a beneficial effect on our body.
Young mushrooms are most valued; the cap contains more useful substances than the stem. It is not recommended to collect old mushrooms; they are poorly digested and you can get an upset stomach or worse, poisoning. In old mushrooms, the process of protein breakdown occurs.
In the previous article, we said that mushrooms are a perishable product and therefore need to be processed on the day of collection. Cooked ones cannot be stored for a long time, even in the refrigerator; prepare the amount to eat at once.
When frying and boiling mushrooms, a significant part of the beneficial substances is destroyed; in salted and dried mushrooms, much more of them remain. When dried, almost all the protein is preserved, so dried mushrooms are very healthy and nutritious.
- A set of beneficial compounds in mushrooms helps normalize metabolism.
- Have a beneficial effect on the nervous system.
- They improve blood formation processes and strengthen blood vessels, which has a beneficial effect on the cardiovascular system.
- They have a beneficial effect on the condition of hair, nails, teeth and skin, and are a natural elixir of youth.
- Regulate blood pressure.
- Removes harmful cholesterol from the blood.
- Participate in the production of hormones by the pituitary gland.
- Beta-glucans support the immune system and have a high anti-cancer effect. This effect is also achieved thanks to melanin, one of the most powerful natural antioxidants.
- Eating mushrooms prevents anxiety and stress, has a beneficial effect on brain function, and significantly reduces mental exhaustion and feelings of irritation and anxiety.
Watch a video about the benefits of mushrooms:
Useful properties of mushrooms in medicine and folk recipes
There are many useful mushrooms growing in nature, I only told you about my favorite mushrooms. The benefits of mushrooms for the human body have been proven by scientists, and the process of picking mushrooms is no less useful, it lifts the mood and heals the soul.
Contraindications
Despite all the usefulness of mushrooms, there are a number of contraindications:
- Mushrooms in any form are contraindicated for children under 6 years of age.
- Pregnant and nursing mothers are prohibited from consuming mushrooms.
- For diseases of the gastrointestinal tract, liver and kidneys, cholecystitis and pancreatitis.
- Collect young mushrooms; don’t even look at overgrown ones; mushrooms have the ability, like a sponge, to absorb harmful substances from the air and earth. Do not pick mushrooms near roads and landfills.
- Collect only familiar mushrooms. And remember that everything is good in moderation, you should not eat only mushroom dishes during the mushroom season, it can harm the stomach.
The site “I am a villager” wishes you good health and a successful mushroom picking! If the article was useful to you, share with your friends and click the buttons social networks. I am very interested in your opinion about the article and please share your recipes for using mushrooms in folk medicine.
They are the oldest food products dating back to the era of gathering. The ability to correctly collect them in the forest passed from generation to generation. Nowadays, not every person has the necessary knowledge and experience and goes to the forest to pick mushrooms, but almost everyone does to a store or market. But not everyone knows how to correctly determine their quality.
No matter how confident you are in your knowledge about mushrooms, the advice is not to buy them in dubious and alarming places, for example, near roads. Mushrooms must come from environmentally friendly places, because... they absorb harmful substances that may be contained in the atmosphere very well.
Mushrooms need to be studied both as a whole and element by element. The main elements are the cap, plates, stem, pulp, and skin. When choosing mushrooms, beware of wrinkles, mold and other suspicious deposits.
Main signs of freshness and quality of mushrooms
It is important to choose the right mushroom, fresh, durable and smooth. The insides should be dry and uniform. Flabbiness is the beginning of the rotting process. Make sure that the stem fits tightly to the cap - otherwise this mushroom will turn out to be stale. Be sure to smell: you can immediately recognize a stale product by its characteristic smell.
Always give preference to younger mushrooms. The age of mushrooms must be determined by the size and shape of the cap (in mature ones they open), plates (in young mushrooms they are closed), the integrity of the film (if any), as well as color and consistency (each species has its own characteristics).
On store shelves, mushrooms should have a whole and clean stem, without mechanical damage and foreign odors. When choosing them in a store, give preference to those that are stored in refrigerated places.
In addition to general knowledge of how to choose mushrooms and determine their qualities, it is necessary to take into account many nuances inherent different types mushrooms In this case, the table below will help. This table will be a good help in identifying and determining the quality of mushrooms. But if you are new to mushroom hunting, the final conclusion about quality and edibility should be made by a specialist.
Mushroom categories
There are a huge number of species of mushrooms in nature and, first of all, they are distinguished by their nutritional and taste qualities, as well as by the presence toxic substances. There are 4 categories in total:
1 – the most valuable mushrooms that do not require pre-boiling;
2- need short boiling;
3 – long boiling is required;
4 – conditionally edible mushrooms, they are not suitable for food without boiling twice or once, but with additional processing (frying, soaking, drying).
The presented characteristics will help when choosing and purchasing real natural, high-quality and most importantly edible mushrooms. Use the table for the main signs of good quality.
Table - Main characteristics and signs of quality mushrooms
| Name of mushroom | Mushroom category | Characteristic features, signs of good quality of a healthy mushroom | Signs of damage, poor quality. Signs of inedible, poisonous look-alikes |
|---|---|---|---|
| White mushroom (boletus) | 1 | The cap is smooth and wrinkled, the color is closer to brown; leg – tuberous, dense, thick, brown; The pulp is white, dense. | The taste is bitter. The color is unnatural. The bottom of the cap is reddish or pinkish. Color change when cutting the cap. If the cut turns pink and blue, then it is a satanic mushroom. |
| Yellow breast (podgruzd) | 1 | The cap is depressed, golden, dirty yellow, the edge is turned; the leg is the same color as the cap; the flesh is white, turns yellow when cut | Change in color and smell. |
| White breast (real) | 1 | The cap is white, maybe slightly yellowish, the edges are concave down; plates – white; turn yellow when cut; abundant milky juice. | Change in color and smell. |
| Aspen milk mushroom | 1 | The cap is dense, fleshy, flat and convex; leg – strong, low; The pulp is white, turns yellow when broken. | Change in color and smell. |
| Black breast (black russula, nigella) | 1 | The hat is large, sticky, green-brown, dense, the edge is turned down; the pulp is white, darkens when broken; milky juice is acrid and white. When salted, the color of the cap changes to wine red. | Hardening at the fracture, turning blue. |
| Ryzhik | 1 | The cap is convex in the center, straightened along the periphery, yellow-orange in color; There is an orange milky juice, the taste is not bitter. | The color of the milky juice is white. Bitter and caustic. |
| Field champignon (common) or pecheritsa | 2 | The cap is whitish-brown, dense, smooth, hemispherical, straightens with age; the lower part, the film, is pinkish, stretched and unbroken; the leg is smooth and elastic; plates of changing color - pinkish shades. It turns red when cut. Choose a mushroom with a strong aroma. | The cap is greenish, the formation of sacs at the base of the skin. Presence of dark spots. The plates are darkened. A torn film connecting the cap to the stem (possibly an overripe mushroom). Stickiness and slipperiness. |
| Meadow champignon (also pecheritsa) | 2 | It differs from the field champignon in a more fleshy structure and length of the leg. The color of the plates is pink or reddish. The flesh does not turn red when broken. The leg is elastic. | The color of the plates is white (pale toadstool). And, if darkened, it’s an old mushroom. Remains of the cover at the cap. Presence of dark spots on the cap. A torn film connecting the cap to the stem (possibly an overripe mushroom). Stickiness and slipperiness. |
| Boletus | 2 | The hat is dense, the color of aspen leaves, brown-red. During drying it turns black. When pickled, it is grey-brown. | Flabbiness. Redness, yellowness of the legs. Leg with yellow or red mesh. |
| White milk mushroom – a double of the real milk mushroom (crumb, dry milk mushroom) | 2 | The mushroom cap is dry, convex-flat, depressed in the center, bent at the edges, color is white with yellowish speckles; pulp – dense, white; milky juice – absent. | Wormy pulp. Blue discoloration of the flesh when broken. |
| boletus | 2 | The cap is yellow-brown, hemispherical, white below; pulp – white; the leg is white with scales. | The stalk and spongy layer turn red. The taste is bitter. |
| Oiler (butter) | 2 | The cap is smooth, yellow, with whitish marks along the edges; leg – smooth, solid, yellow; the skin is slimy and separates freely from the pulp. | Change in color when the spongy layer breaks (redness). The taste is bitter. |
| Volnushka (pink) | 2 | Pink. The hat is convex, shaggy, the edges are down; The pulp is dense, white. White milky juice. | No hairiness or pink color. Blooming hat. |
| Valuy | 3 | The cap is yellow-brown, ribbed edge, smooth and slimy; the leg is white, becoming loose with age; The pulp is white, has an unpleasant odor. | Tubercle in the center. The color is dirty yellow (false valui). |
| Polish | 3 | The cap is semicircular, smooth, greenish at the bottom; the leg is brown-yellow, fibrous. | Change in color due to fracture of the spongy layer. |
| Flywheel | 3 | The hat is irregularly shaped, velvety, the color is dark green or reddish; the stalk and spongy layer are yellowish in color. A young flywheel has a pale yellow tubular layer. | No velvety feel. The spongy layer is reddish. The taste is bitter. A greenish or olive tint in the tubular layer is a sign of old age. |
| Forest champignon | 3 | The cap is brownish-reddish, bell-shaped, blooming when ripe; pulp – white; the records are light, then rusty. The most delicious are young champignons that have not yet opened. | There are mucous threads on the cap and stem. There is no radiant plaque. The plates are darkened or white. The appearance of dark spots. The integrity of the connecting film is broken. |
| Chanterelles | 3 | The hat is wavy, irregularly shaped, dense, and sits firmly on a dense stem. Color: light yellow or orange. | Red and bright color of the cap. The leg is empty. |
| Autumn honey fungus (real) | 3 | Grows in groups on stumps, roots, and dead trees. The cap is ocher, convex, straightens with age, covered with small scales; the plates are whitish (they darken with age); legs are long and thin. Pleasant aroma and taste. They grow together at the base. | If it grows on the ground. The color of the cap is yellow and reddish, there are no scales. The plates are green, black or brown. There is no film or ring on the stem. The smell is earthy. The false honey fungus has a bright yellow cap, brown or greenish plates, and an unpleasant smell of pulp. |
| Russula (edible) | 3 | The hat is of different colors, first spherical, then flat, has a funnel in the center; the plates are fragile. The skin from the cap is easily removed. | The hat is red and brown-black; the skin of the leg is pink; film – reddened or darkened. The pulp is rough and tough. Presence of bitter taste. Edible russula - without a pronounced taste. The toadstool (a very poisonous mushroom) has a thickening (like a pot) at the base of the stalk and a translucent ring at the top of the stalk. |
| Fatty (edible webweed) | 3 | The hat is hemispherical, convex, the edges are turned down; leg – widened at the base; the pulp is white and slightly pink at the break; the skin is yellow-brown. A sign of youth is whitish or light yellow plates. | A sign of maturity (old age) is brownish and clayey plates, wide and frequent. |
| Mosswort | 3 | The hat is velvety, dryish, and can be sticky; different colors; the tubular layer is yellowish or green-yellow. | A sign of maturity (old age) is the presence of cracks and a flat cap. |
| Autumn honey mushrooms | 3 | The cap is convex and opens with age. There is a cuff on the leg. The pulp is dense, whitish. Pleasant aroma. | Too bright color. The cap is smooth and without scales (signs of poisonous honey fungus). |
| Morel | 3 | A tall mushroom of considerable size, fleshy, but hollow inside. The cap is brown, egg-shaped, porous. | The presence of cotton-like substances inside the mushroom. Red-brown color. |
| Serushka | 3 | The cap is funnel-shaped, with a tubercle in the middle, gray, with different shades (pinkish, purple, brown); plates – pale yellow; the leg is the same color as the cap; fruity aroma; acrid milky juice. | Change in color (grey) when broken. Presence of mucus and moisture. |
| Kozlyak | 4 | The cap is convex, reddish-brown without a film; The pulp is dense and elastic. | No velvety feel. The taste is bitter. |
| Blackberry yellow | 4 | The cap is smooth and fleshy, has shades of yellow, white and reddish; the leg is lighter than the cap; the pulp is whitish. Should be younger. | An elderly mushroom (bitterness, harshness). Too much large size caps (more than 6 cm). Change in color and smell. |
| Variegated blackberry | 4 | It has an impressive size. The cap is round, shades of yellow and white, has large spots and scales; the pulp is white or gray. Should be younger. | The spongy layer has pores (like birch). |
| White truffle | 4 | Potato form with ocher color. Consistency – meaty; the cut is whitish. The collection season is from October to January. | Color change when cut (black, red and gray) |
| Gladysh | 4 | A large bright yellow mushroom with a flat cap and abundant, pungent milky juice. The legs are slightly swollen. | Size too small. Pungent smell. The leg is very thin. The presence of a tubercle in the center of the cap. |
| Zelenka (zelenushka) | 4 | The hat is flat and dense, a tubercle in the center, slimy and smooth, color is green-yellow; the stem and flesh are white or yellow (over time). Has a pleasant aroma. | The color is bright yellow. The smell is pungent and unpleasant. |
| Ryadovka | 4 | The hat is pale gray with radiant stripes, rounded-convex, straightens over time; pulp – white with a yellow or gray tint; the leg is smooth and dense. | Change in color and smell. The poisonous row has a flat or conical cap with a sharp edge, and when cut it turns pink. |
| Wet | 4 | The hat is sticky and slimy, has a film connecting it to the stem; the leg is cylindrical, white and yellowish below. | Change in color and smell. |
| Oyster mushroom (common) | 4 | The hat is round, has the shape of an ear and has different colors; the pulp is white, soft and juicy; the plates are yellowish. Choose a small size with small legs. | Yellow, dull color. Large size. Hard and fibrous consistency. Cracked edges. Unpleasant aroma. |
| Gorkushka | 4 | The cap is dark red, flat-convex, with a funnel in the center. The long leg and cap are the same color. The pulp is dense with white milky juice. | Pale brown tint. |
| Sweetish milkweed (redberry, red milkweed) | 4 | The cap is slightly convex, with a small tubercle in the center, brittle; the plates are frequent and narrow. The color can be not only red, but also brownish. Features: bittersweet taste. | Acrid milky juice. Presence of flabbiness. |
| Summer honey fungus | 4 | The cap is yellow-brown with a lightening in the center, convex-flat; leg – dense, brown, lighter on top with scales; the plates are light brown, adherent. | Double (poisonous cap) - gray-brown legs without scales and rings, bitter in taste, grows on spruce trees. The plates are grey. |
| Honey fungus (meadow mushroom) | 4 | Small size. The cap is conical, then opens, yellow-brown; plates – white-cream; the leg is thin and fibrous. Pleasant aroma. | Dangerous doubles - an unpleasant odor, a white cap without a tubercle, dense and white plates. Too much light shade- a sign of a dried mushroom. |
| Shiitake (shiitake, shi-itake) | The cap is dark brown with white spots, rounded, straightens and becomes slightly lighter with age; plates - with a protective white shell, which breaks after ripening; legs are hard. | Wrong shape. Thick consistency. Stickiness. |
The color of mushrooms in marinade or brine changes. For example, the color of the hat porcini mushroom changes from light brown to orange-yellow. Therefore, it is necessary to choose canned mushrooms, guided by slightly different rules.
How are mushrooms stored?
At room temperature, freshly picked mushrooms are stored for a very short time - half a day, a maximum of a day. It is necessary to process and cool them as quickly as possible. In the refrigerator (temperature - 0-6 degrees Celsius) the shelf life is extended to several days, depending on the type.
There is a pattern: tubular mushrooms are preserved worse than lamellar mushrooms. Do not forget that the purchased mushrooms have already been stored for some time by the seller.
Processing mushrooms includes sorting, drying (or wiping), cleaning of debris and soil, washing and soaking in salted water. Never wash mushrooms before storing.
Fresh mushrooms are stored well if they are wrapped in paper, or you can place them in a closed container. The advice is not to store fresh mushrooms in plastic bags for a long time, as this can result in the formation of moisture, which will very quickly spoil the product.
Fresh mushrooms must be processed and preserved as quickly as possible. As a result of canning, pickled, salted and dried mushrooms are obtained.
You can also freeze it. The shelf life of frozen mushrooms at minus 18 degrees Celsius is about one year. In mild frost, the shelf life will be significantly shorter - up to 2 months. They need to be kept separate from other foods. Containers and packaging for storing frozen mushrooms - a plastic bag placed in a solid container, or vacuum packaging.
