Russula
Russula - lamellar mushrooms from the russula family. They grow in all forests, but they prefer rare young birch groves without undergrowth. You can meet russula both at the edge, and in the thicket of the forest, and among mosses, and in a dry spruce forest. The first mushrooms can be found as early as June, but the harvest peaks in August and September.
The ratio of BJU in the product
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The structure of russula
More than 30 species of russula are known, it is rather difficult to distinguish them from each other, unless they differ in the color of their caps. The following types of russula are most often collected for cooking:
- Sticky;
- Food;
- Green.
The appearance of russula is very characteristic - they have a round cap up to 10 cm in diameter, the underside of which is covered with lamellar white or light yellow folds, radially converging to the trunk. While the mushroom is young, its cap is hemispherical; mature mushrooms have a fleshy cap, with a depression in the middle or flat-convex.
The edge of the cap is smooth or slightly tubular. The skin on the cap can be of very different colors - light gray, greenish, pink, yellow, burgundy, bluish, etc. The skin is often dry to the touch, and it does not separate well from the cap in the center. The russula pulp is white in color, has a firm crunchy base and a pleasant fruity-like smell. The leg is white and even, up to 4 cm long, without tuber and folds on it.
The benefits of russula
Russula is a valuable source of protein, vitamins and minerals. Vitamin PP in the body is involved in the metabolism of carbohydrates, improves the functioning of the cardiovascular and nervous system, gives the skin elasticity and fresh appearance.
Vitamin E is involved in the formation of germ cells, is one of the antioxidants, improves oxygen delivery to tissues, nutrition of the skin and mucous membranes, preventing dryness.
Vitamin C is important for the normal functioning of the immune system, it prevents the damaging effect of free oxygen radicals on cells, strengthens blood vessels.
B vitamins are involved in all types of metabolism, are part of enzymes that catalyze biochemical reactions, prevent the development of anemia, diseases of the nervous system.
Russula are rich in potassium, sodium, phosphorus, iron, calcium, magnesium. Mono- and disaccharides in their composition, dietary fiber, amino acids, lecithin and fatty acids are also of nutritional value.
Due to their low calorie content, russula are recommended for inclusion in the diet of obese people.
Nutritional value of russula
Russula belongs to the third category of mushrooms in terms of nutritional value. And although the name implies that they can be eaten raw, this is not worth doing - some of their types have a sharp, burning taste, and are not at all edible.
Many people underestimate the taste and benefits of russula, but rather this is due to the difficulty of transporting the mushrooms - they are fragile and easily crumble when pressed. The ubiquity of russula makes them available for inclusion in the diet.
The best palatability was noted in species with yellowish and green coloration. They have a pleasant nutty, slightly sweet flavor.
The calorie content of russula is 19 kcal per 100 g of product.
There are many recipes for these mushrooms. They are good boiled, fried, stewed, salted, pickled, dried. Before cooking, in order to get rid of the bitter aftertaste of some types of russula, boil them in water for 5 to 7 minutes. When dried, they retain up to 30% protein.
Russula are not very suitable for soups, although for the first course, you can use the broth obtained from them. Salted russula are considered a particularly tasty delicacy. They are often included in the list of ingredients in various salads.
Contraindications
Russula is a rather heavy food, they put a strain on the liver, so if its function is impaired, you should refrain from eating mushrooms. Also, they are not recommended for children under 7 years old, whose liver enzyme system is not active enough to remove russula breakdown products from the body.
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