Boletus
Boletus belongs to the genus Leccinum mushrooms. His hat is brown, dull. This mushroom got its name because it can most often be found in birch groves. The first boletus mushrooms appear in early summer and are found until late autumn. Due to the fact that when dried, the pulp of the mushroom turns black, it is referred to as black mushrooms.
The ratio of BJU in the product
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The use of boletus
Mushroom lovers claim that boletus is only slightly inferior to boletus in its taste. The disadvantage of boletus is that its pulp darkens enough during cooking. In order to prevent this darkening, it is recommended to soak these mushrooms in a weak citric acid solution (0.5%) for about half an hour.
Boletus mushrooms can be boiled, fried, stewed, salted and pickled. They can be used to make amazingly delicious filling for pizza, rolls and pies. Dry mushrooms are usually ground into powder and used as a base for various gravies and sauces.
Composition and properties
The main value of boletus is the complete protein they contain, which includes essential amino acids - glutamine, arginine, tyrosine, leucine. In addition, boletus boletus are rich in vitamins C, B, PP, D and E. The dietary fiber contained in the pulp of these mushrooms stimulates the intestines, and, like a sponge, absorbs toxins and removes them from the body in a natural way.
Boletus mushrooms have a therapeutic effect in diseases of the nervous system and urinary tract, and also regulate the level of sugar in the blood serum, which makes it possible to include these mushrooms in the diet of patients with diabetes mellitus. In addition, boletus mushrooms, due to the content of phosphoric acid, improve the activity of the musculoskeletal system, give the skin and mucous membranes a healthy and beautiful appearance. Given the low calorie content of boletus mushrooms, they can be included in their menu by people who want to lose weight.
Contraindications
Despite its rich and rich taste, not all people can eat a lot of useful properties of boletus mushrooms. They should be excluded from the diet of people suffering from gastric ulcer and duodenal ulcer, as well as in the presence of idiosyncrasy (individual intolerance).
Boletus mushrooms should be distinguished from bile mushrooms, which are very similar to them. However, the latter, due to their very pungent and unpleasant taste, are classified as inedible mushrooms. It is quite difficult to distinguish them by their appearance. And if in doubt, just break the mushroom cap. The pulp of the bile mushroom on the break under the influence of air begins to turn red very quickly, and in the boletus it remains unchanged.
Did you know?
Boletus grows at a very fast pace. For every day, it grows by about 4-5 cm, and its weight increases by 10.0 grams during the same time. It reaches its maturity already on the sixth day, after which it quickly grows old. And the total lifespan of this mushroom is only ten days.
How much boletus should be cooked?
Boletus mushrooms should be washed under running water and soaked for half an hour in cold acidified water. Cook them for at least 45 minutes over low heat, not forgetting to regularly remove the foam formed during the cooking process.
Nutritional value and calorie content of boletus
Boletus boletus contains 1.2% carbohydrates, 0.8% fat and 2.1% protein. The calorie content of boletus is 20 kcal per 100.0 g of mushrooms. The nutritional value of these mushrooms is also determined by the rich content of macro- and microelements in them: manganese, iron, phosphorus, potassium, sodium, magnesium and calcium.
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