Mushrooms - a protein or carbohydrate? What is more: benefit or harm?

As the encyclopedia writes, mushrooms are eukaryotic organisms of living nature that combine the properties of animal and plant life. So all the same, the fungus is a protein or carbohydrate more? Once upon a time, long ago, they were the main masters on Earth along with microbes and bacteria. At the moment, these space aliens on the planet have more than 100 thousand species. But we are more interested in those that we habitually and not without pleasure eat.

Mushrooms - a protein or carbohydrate?

For mushrooms now do not necessarily go to the forest. You can go to the store or to the market. People learned how to grow a valuable product in special greenhouses. Mushrooms are consumed in any form, used for medical purposes, include in the menu of lean dishes. What do mushrooms contain? Ingredients: proteins, fats, carbohydrates, water, fiber, minerals, vitamins. The greatest percentage of the entire composition of the fungus (about 90%) falls on water. Mushroom-forming proteins, fats, carbohydrates are distributed in the proportion of 3.2%: 1%: 3.7%, respectively. When asked what the fungi are - a protein or a carbohydrate, it's hard to answer. By protein composition, they are similar to meat, but their properties are still closer to plants.

About the benefits of the product

The basic elements that contain fungi (proteins, fats and carbohydrates) are in the proportion most useful for nutrition. A relatively large percentage of proteins with a small (1%) fat composition makes this product dietary. In addition, the fungi contain an almost complete set of amino acids and vitamins necessary for the body. In mushrooms a whole set of micro- and macroelements, such as zinc, cobalt, copper, iron, potassium, calcium and others, was found.

These forest inhabitants are able to help a person with disorders in the work of certain organs. Consider for example the most famous:

• White mushrooms. Proteins, fats, carbohydrates create in their composition the most favorable composition. These forest beauties can successfully withstand E. coli and Koch's stick.

• Chanterelles clean the liver, are useful for headaches, suppress staphylococci.

The presence of potassium and copper in the mushrooms contributes to the removal of excess water from the body and improves the elasticity of the skin.

Caution: mushrooms!

About mushrooms poisonous we will not speak. Everyone knows that they are not just harmful, but deadly. Let's talk about useful and favorite - edible. Why, for all their good nutritionists are advised to refrain from excessive consumption of those who have problems with the work of the stomach, pregnant women and children? The fact is that the fungal protein is significantly different from meat protein. It contains chitin, a substance that slows the digestion process, which can last up to six hours. This property also brought mushrooms the glory of a product that is difficult to digest. But it is chitin that helps the body to fight intestinal sticks. So everything is good in moderation.

In addition, the structure of the fungal tissue allows through the pores to absorb the entire composition of the environment. Fungi grown around large loaded trails, in places where chemicals are accumulated, and the radiation situation is unfavorable, can become a serious danger. That's why they do not recommend buying them off their hands, because they are collected in unknown places.

Mushroom pickers should remember:

• You can not collect mushrooms along the road.
• The older the fungus, the more it can accumulate undesirable substances. It is better not to take large overgrowths.
• A lot more useful substances are in the cap, and not in the leg.

How best to cook

In the end, most gourmets do not think about what mushrooms are - a protein or carbohydrate. It's just delicious. Favorite product is boiled, fried, stewed, salted, marinated. Some of the species, for example champignons, are consumed raw. What do you need to remember about dishes from mushrooms?

• The fried "forest meat" tastes better, but when fried, it absorbs a lot of fat, and its dietary properties are reduced.
• The longer the mushrooms are cooked and the smaller they are cut, the faster they are digested by the body.
• Salted and pickled mushrooms retain all useful properties, and their digestibility increases.
• Dried mushrooms are the most high-calorie.
• White, chanterelles, maslates, podberozoviki, boletus can not be boiled beforehand, but immediately cooked in a dish.

• Cook mushrooms only on a small fire.
• It is impossible to mix tubular and plate mushrooms in one dish.

Enjoy the exceptional gift of nature and be healthy.