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“The chemical composition of mushrooms is similar to that of vegetables, but there are also common characteristics with animal feed. Mushrooms are rich in protein, carbohydrates, fiber, but low in fat. Mushrooms consist of less than 5 percent. dry mass, – said dietitian D. Pipiraitė-Lazarevičienė, a doctor at the Vilnius Republican Hospital (RVUL).
– Mushrooms are valuable in minerals and trace elements, they have potassium, phosphorous, copper, selenium, some vitamins C, D and B, folic acid. One hundred grams of fresh mushrooms contain 5 to 25 percent.
recommended fiber standards. “
However, the nutritionist cautions that digestion of mushrooms is not always easy. According to the doctor, mushrooms can be divided into four categories according to their nutritional value, taste and prevalence: “This is a conditional division, because the nutritional value of mushrooms has not been fully studied, but I would recommend choosing mushrooms from the first or second category. “
According to D. Pipiraitė-Lazarevičienė, these categories include royal and pine boletus, thistles of red, yellow and yellow pines, red heather, leprosy, true goat.
Squirrels are a real test for the stomach.
According to D. Pipiraitė-Lazarevičienė, mushrooms belonging to the third category have a taste and average values: “The edible squirrel belongs to the third category. Squirrels are more difficult to digest because they have more chitin. “
The nutritionist is supported by nutritionist V. Kurpienė.
“Many people like squirrels because they hardly ever bite and cook for less time than other mushrooms. Squirrels contain valuable substances that contribute to strengthening the cellular immune response, making the body more resistant to environmental influences. However, squirrels, like other fungi, have the ability to accumulate heavy metals like cadmium, lead, toxic elements of mercury. However, it depends on where the mushrooms are collected. In most cases, toxic metal contamination does not exceed allowable tolerances. Some metals are said to be removed by fungal processing, for example, after baldness, ”said nutrition specialist V. Kurpienė.
According to nutritionist D. Pipiraitė-Lazarevičienė, the most valuable edible mushroom is the boletus.
“The nutritional value of boletus protein is almost equal to that of animal protein. Boletus is rich in selenium compounds: selenocysteine, selenomethionine and others. Selenium has antioxidant activity.
Boletus can be used fresh, dry. They can be marinated, salted, frozen and juiced, ”said the dietitian.
How to prepare the easiest to digest mushrooms?
Dr. D. Pipiraitė-Lazarevičienė recalled that the nutritional value of mushrooms marinated, salted and processed by other similar technologies is decreasing. And here the nutritional value of dried mushrooms is almost the same as fresh. However, both when drying and preparing mushrooms, it is important to know how to prepare them correctly.
“Mushrooms are prepared in fat: sour cream, crackling, can become a great challenge for the digestive system,” said D. Pipiraitė-Lazarevičienė.
V. Kurpienė added: “Mushroom production with cream or milk sauces should be avoided, since milk temporarily slows down protein digestion. Mushrooms are best made with fresh or lightly toasted vegetables and complex carbohydrates. “
According to the dietitian, mushrooms are suitable for eating with potatoes, cooked in the husk, morning cereal, brown rice or whole wheat pasta: “This combination will be saturated and we will avoid the burden. And the boletus is perfect even in a sandwich. “
V. Kurpienė urges to remember that mushrooms spoil very quickly: “Even the best mushrooms can be poisoned if collected in the rain and not cooked within 8-9 hours after harvest, and kept warm . Mushrooms collected after repeated frosts can also be poisoned. “
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