Mushrooms and preserves from them are prepared with us under-appreciated food, although their variety of taste and species and availability is very large. They are used mainly as additives imparting aroma, aroma and unique mushroom flavor to many dishes. Mushrooms properly seasoned have a consistency and taste similar to meat. This meat and mushroom flavor called umami.
Only recently it was distinguished from the others, and besides sweet, bitter, salty and sour it was considered the fifth basic taste.
Nutritional value of fungi
Despite the large diversity of species of fungi, the main component of all of them is water, which is about 90% of the total fungus. Thus, after drying, we have only 1/10 of the mass of forest harvests. The water content is similar to vegetables and fruits. The protein is present in mushrooms at about 2-5%.
However, due to the difficult availability of digestive enzymes in the digestive tract, it is absorbed in a small amount. Similarly to fruits and vegetables, mushrooms contain cellulose, an indigestible multi-sugar which is a component of cell walls. It makes the mushrooms hard to digest, so you should avoid giving them suffering from diseases of the gastrointestinal tract, children and the elderly.
Mushrooms as an element of slimming diets
The advantage of them is a small amount of fat and carbohydrates so that they can be part of a slimming diet as well as a low-calorie addition to meat and vegetable dishes in diets with normal calories.
Vitamins and minerals
We also find in them minerals, which constitute about 1% of the mass of fresh fungus, in the largest amounts there are tuwapń, potassium, phosphorus, iron, zinc and copper. However, they do not significantly affect the total amount of micronutrients delivered per day. The same applies to vitamins, because although vitamin B1, B2 and PP are marked here, their amounts are not large. Some fungi, such as a chanterelle and caraway, have the presence of carotenes, which in the body are converted into vitamin A. After drying and evaporation of a large part of water from the fungus, minerals and vitamins concentrate, so dried mushrooms have a higher nutritional value than mushrooms fresh.
Effect on the pH balance in the diet
The indisputable positive feature of mushrooms is their alkalinity, because as one of the few food products beside milk, most vegetables and fruits and potatoes increase the pH of acidic food content and affect the equilibrium of acid-base balance in the meal, which is often disturbed due to the prevalence of acidifying foods.
Avoiding fungus contamination
Remember that it is important where the mushrooms come from. You should not collect mushrooms in the vicinity of waste centers, production plants, growing in ditches, at the edge of the forest or near roads with high traffic, because they absorb large amounts of heavy metals and other pollutants that are easily stored in mushrooms. It is worth using mushrooms as an element of meals in a daily balanced diet, not only for taste and smell but also for dietary reasons, as a variety of dishes and dishes appearing on our table.