Champignons - Properties, Benefits, Calorie Content, Nutritional Value, Vitamins

The ratio of BJU in the product

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Biological features and distribution

Champignons grow in moist soil rich in organic humus. Some species of these fungi are found on anthills and tree bark.

There are several main groups of champignons:

• forest, which grow on the edges of forests;
• soil, which grow in non-plant areas;
• herbophils grow among herbaceous plants;
• desert or halophytes.

The largest number of such mushrooms grows in the steppe and forest-steppe of Europe, as well as in the prairies of Australia, Africa and North America.

The cap of the champignon is massive and dense, covered with scales and has a color from pure white to brownish. The plates of the fungus are white, but over time they darken to pinkish and gray. The stem of the mushroom is dense and even, and the flesh can have both white and reddish and yellowish tint.

For the first time champignons were grown artificially in Italy. In the 17th century in France, these mushrooms began to be actively grown in basements and various underground premises.

Currently, champignons grow throughout Europe, North America, Africa, Australia and some Asian countries.

Calorie champignons

The calorie content of champignons is similar to other types of mushrooms and allows them to be used as an ingredient in salt-free diet meals.

The calorie content of these mushrooms is 27 kcal, and they also contain 4 g of proteins, 0.1 g of carbohydrates and 1 g of fat.

Useful properties of champignons

The benefits of champignons are high, due to the composition, which is rich in minerals and vitamins. Mushrooms contain fiber, sugar, vitamins B, D and E, as well as iron, potassium, magnesium, zinc, and phosphorus.

Champignons have antibacterial, antitumor and anti-inflammatory effects.

As a result of medical research, the beneficial properties of champignons have been identified in the treatment of atherosclerosis, diabetes mellitus and heart disease.

Champignons are useful due to the content of pantothenic acid in them, which relieves fatigue and has an anti-stress effect. Organic acids, iron and niacin are beneficial for strengthening the immune system and promoting the body's defenses.

The benefits of champignons for people with diabetes have been proven, since these mushrooms do not contain sugar and fats. The content of thiamine and riboflavins in champignons is several times higher than in other vegetables.

Regular consumption of these mushrooms can improve the condition of the skin, hair and nails, as well as help maintain a certain body weight and muscle tone.

Eating champignons

Champignons are used in various dishes. These mushrooms go well with vegetables, meats and pastries. Since the 20th century, in Europe, this mushroom has been often used to prepare fish dishes, julienne, pizzas and pies.

Champignons can be eaten fried, stewed, baked and boiled. Delicious sauces, soups, soufflés and gravies are made from this mushroom.

Fresh champignons can be stored in the refrigerator for up to 5 days if wrapped in a special film and placed in a container. Raw mushrooms are full of nutrients, and you can dry them and then prepare various spices and seasonings.

Contraindications

Champignons can be confused with poisonous pale toadstool and white amanita. Champignons, unlike poisonous mushrooms, have a white plate, a volva on a leg and do not turn yellow from pressure on the skin.

Since these mushrooms contain a large amount of chitin, they should not be consumed in early childhood because they are poorly digested.

People with diseases of the pancreas and gastrointestinal tract should limit the use of champignons.

Mushrooms that are grown in the forest and on open soil must be subjected to heat treatment in order to destroy the harmful substances that they could absorb.

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