Nutritional, medicinal and other useful properties of mushrooms. Fresh mushrooms

Ryzhiks are known to absolutely everyone. After all, these are very bright orange-red mushrooms with slightly darker orange zones that are located directly on the surface of their caps. But inexperienced mushroom pickers sometimes have to confuse such mushrooms with a pink wave, which is valued much lower in terms of its own nutritional qualities. And the difference lies in the moment that the wave can easily be distinguished by its hat, which is heavily pubescent. And also by its colorless milky juice. Well, the mushrooms themselves will have an orange color at the break, which in the air can acquire a greenish tint. The most popular are spruce camelina and pine camelina. An interesting fact says that back in the eighteenth and nineteenth centuries, straight from Russia, salted saffron milk mushrooms were sent to the French expanses, where they were valued, much more expensive than champagne!

Useful properties of mushrooms:

For the reason that such mushrooms contain some vitamins, the product is not inferior, even to vegetables with fruits, in this regard. After all, mushrooms are incredibly rich in vitamins such as C, B and A. Accordingly, we can safely say that the benefits of eating mushrooms will affect the excellent condition of hair and skin, as well as improving vision. The composition of red mushrooms includes a natural antibiotic lactarioviolin, which is able to suppress the process of reproduction of various harmful bacteria. A variety of amino acids contained in the protein of this fungus are perfectly absorbed by the human body. In addition, the same vitamin A, which these mushrooms are rich in, is also able to increase the secretion of melatonin, excellently protecting the skin during tanning. Unlike those people who are on a diet, those who want to improve their skin tone need to eat camelinas made with vegetable oil, olives or avocados. That is, with sources of fats.

Medicinal properties of mushrooms:

Such mushrooms are a wonderful addition to various medicines that can help cope with various lung ailments. After all, mushrooms will increase at times, the active effect of medicines. Thus, the healing process itself will proceed much faster, helping the patient so that the sufferer can quickly get on his feet. Ryzhik are rich in ballast substances and fiber. But just the same, due to the lack of fiber, there may be difficulties with digestion and with a stool. This product will be useful in the case of various diseases that are associated with a violation of human metabolism. The benefits of these mushrooms in vitiligo have also been proven. In folk medicine, such mushrooms are advised not only to be eaten in the presence of rheumatism, but also applied to any painful areas of the joints with arthritis. The calorie content of the food product is 22.3 calories per hundred grams.

Contraindications to the use of mushrooms:

The harm of camelina may well affect those people who are forced to suffer from cholecystitis, low acidity of gastric juice and also pancreatitis. Camelina should not be eaten by those people who have undergone an operation to remove the gallbladder, as they can not be digested too well. And this, in turn, can lead to an exacerbation of chronic diseases of the digestive system.

Benefit

Mushrooms contain a lot of beta-carotene, which is why these mushrooms have a red-red color. As a result, the use of this product in food improves vision. Mushrooms also contain fiber, which has a beneficial effect on the functioning of the intestines. And the minerals in the composition of mushrooms improve the condition of hair and skin.

Also in these mushrooms there is a valuable antibiotic lactarioviolin. This natural substance reduces the number of bacteria: it is not surprising that mushrooms are often used to treat inflammatory processes of bacterial origin. Mushrooms also contain protein and amino acids important for the body.

Despite their high calorie content in finished form and the proximity in this indicator to meat products, mushrooms have a high vitamin and nutritional component. As a result, these mushrooms are often eaten even by dieters.

Raw mushrooms contain a minimum of calories, which makes this product dietary. If mushrooms are fried, they become more high-calorie.

For anyone who wants to reduce meat consumption in their diet, camelina can be one of the main sources of protein, which provides the body with valuable amino acids and protein compounds.

Mushrooms can be used to treat diseases, the cause of which is hidden in the metabolism. They are especially useful in the presence of skin rashes and spots. Also, this product has general strengthening properties, reduces the development of tumors, accelerates recovery during rehabilitation.

Also, mushrooms help to cope with lung diseases (tuberculosis), make drug treatment more effective. As a result, recovery is faster. Optionally, you can use mushrooms in thermally processed and raw form. But for this you need to cut the mushroom into pieces and then sprinkle with salt.

The main properties of mushrooms are as follows:

Camelina belongs to the genus milky of the russula family of the lamellar group, grows in pine and other forests with a large admixture of pines, especially in young pine forests, preferably on sandy soils from July to October, singly and in groups. Camelina cap up to 15 cm in diameter, fleshy, convex at first, then funnel-shaped, with slightly turned down edges, smooth, slightly slimy, orange, red-orange, with concentric zones of varying color intensity, fading. The lower surface of the cap is brown, with frequent plates running down to the bottom. The plates are first adherent, then descending along the stem, orange, turn brown and green when pressed.

The flesh of the camelina is thick, dense, creamy-orange, turns red on the break, then turns green, secretes abundantly bright orange non-caustic milky juice with a resinous odor, which turns green in the air. The stem of mushrooms is up to 10 cm long, up to 3 cm in diameter, cylindrical, at first dense, then hollow, smooth, of the same color with a hat, white inside, turning green when pressed.

Ginger among agaric mushrooms is truly an extraordinary creation of nature. Its taste and aroma forever captivate everyone who has tried this mushroom in its natural salty form without seasoning at least once. Ryzhik know everything, and they do not need advertising. They grow in inseparable partnership with pine or spruce. They are called - pine camelina and spruce camelina, or spruce. Both varieties are found in our forests.

Useful properties of camelina

Mushrooms mushrooms in terms of the number of individual vitamins are not inferior to vegetables and fruits. They are worthy of the honorary title - "multivitamin". Ryzhik is rich in vitamin A and B1. Their use improves vision, the condition of the skin, hair.

The real camelina and the red camelina close to it contain an antibiotic - lactarioviolin, which suppresses the development of many bacteria, including the causative agent of tuberculosis.

Mushroom proteins contain a large number of amino acids, including essential ones, and are absorbed by the body by 70-80%. The nutritional value of mushrooms, like other foods, is largely determined by the total amino acid content. In terms of the content of the latter, mushroom proteins are comparable to animal proteins, which is why mushrooms are often compared with meat.

In terms of calories (per 100 g of the product), being salted, mushrooms surpass the average beef by 78 calories, chicken meat - 75, salted herring - 54, chicken eggs - 43, whole milk by 17 calories. These “record holders” are three times or more times as high in calories as fruits, vegetables and some other foods. None of the mushrooms can be compared with saffron milk in terms of digestibility.

Dangerous properties of camelina

Ryzhik can cause constipation, muscle weakness, reduces performance.

Ryzhiki - the benefits and beneficial properties of saffron milk mushrooms

author: Marina Kurochkinadata: 11/26/2012

Mushrooms are quite famous and common mushrooms, they are valued not only for their original taste, but also for their powerful beneficial properties. Culinary experts appreciate mushrooms for their incomparable gastronomic qualities, mushrooms are salted, fried, pickled, stewed, their excellent taste significantly enriches many dishes, and their nutritional value enriches the diet and benefits health. Traditional healers actively use mushrooms as an addition to the main treatment for lung diseases. The therapeutic benefits of mushrooms are enhanced when taken raw, lightly sprinkled with salt.

Ryzhiki got their name due to their color - bright red, even a reddish tint. And they acquire this color due to the high content of beta-carotene, which in the body turns into retinol (vitamin A). Needless to say, the benefits of vitamin A for vision - this is perhaps the most indispensable vitamin. In addition to carotenoids, mushrooms contain ascorbic acid and B vitamins (thiamine, riboflavin, niacin). The composition of mushrooms also includes fiber, ash substances, saccharides, water.

The presence of mineral salts of iron, potassium, phosphorus, sodium, magnesium, calcium also explains the health benefits of mushrooms. These substances are extremely important for the functioning of most systems in the body, and also affect the condition of the skin, hair, nails.

One of the most valuable components of mushrooms is a natural antibiotic - lactrioviolin, which has a powerful effect, inhibits the growth of most bacteria. Thanks to this substance, mushrooms are actively used in the treatment of inflammatory diseases of a bacterial nature (including tuberculosis).

The protein component is also valuable in mushrooms, about 4% in the composition of mushrooms is occupied by amino acids, which are easily absorbed by the body. Of all known mushrooms, mushrooms are one of the most easily digestible and valuable, they are used as a source of protein, and are compared with meat, in terms of the amount of valuable amino acids.

It is also worth noting that processed mushrooms (salted, pickled) are quite a high-calorie product that surpasses beef, chicken meat, eggs and herring in energy value. However, the beneficial properties of these mushrooms "outweigh" and mushrooms are actively used for food, even by those who are on a diet. As for vegetarians and fasting people, mushrooms are the main protein food for them, supplying the body with the necessary amino acids and protein substances.

Harmful properties of mushrooms

Mushrooms also have some harmful properties, for example, some substances in the composition of mushrooms can cause constipation, and also cause muscle weakness.

In the presence of diseases of the digestive tract (gastritis, cholecystitis, pancreatitis), as well as after surgery to remove the gallbladder, mushrooms are contraindicated.

Red mushrooms are forest mushrooms that grow most often under coniferous trees (spruces, pines), they never grow alone, but in whole families, therefore, having found one mushroom, there is always the opportunity to find others nearby and pick up a whole basket. Small mushrooms are most valued, the cap of which is no more than 2-3 cm, it is believed that their taste is the most delicate.

If you are not familiar with edible mushrooms, never pick them yourself, because even one poisonous mushroom that has fallen into the general mass can cause severe poisoning or even death.

Herbs

mushrooms

Salted, fried, pickled mushrooms are a frequent guest on the table of Europeans. These are unique mushrooms. They say that from contact with salt, their beneficial properties only increase. So mushrooms, in addition to great taste, justify our desire to eat salty. Like other gifts of the forest, they are low enough in calories to be a regular component of the diet menu, ready to give us vitamins, minerals and dietary fiber. Like most natural products, mushrooms are useful. The main thing is to choose high-quality mushrooms and cook them correctly.

In folk medicine, these mushrooms are credited with strong restorative properties. They are recommended to be included in the diet of suddenly caught a cold, or simply weakened patients. You can also find information that mushrooms are used to treat pneumonia. Mushrooms contain natural "antibiotic" lactrioviolin. It inhibits the growth of pathogenic flora, and helps in the treatment of various inflammatory diseases of a bacterial nature. Dishes from mushrooms are included in the diet of patients with pneumonia and tuberculosis.

In 100 g of fresh mushrooms, there are only 18 kcal, and most of them are not from proteins, as it is customary to think for some reason about all mushrooms, but from carbohydrates. This product also contains proteins, about 2.7 g per 100 g of mushrooms. Their amino acid composition is incomplete, which is typical of most vegetable proteins, but the product is extremely popular among vegetarians. The reason, rather, lies not in the richness of protein, but in the unique bright taste. Unlike, for example, button mushrooms or oyster mushrooms, these mushrooms have a distinct mushroom flavor and an "oily" texture. By the way, it would be useful for those who are losing weight to know that scalded mushrooms can be baked with sea salt in the usual “sleeve” for baking in the oven, and get a completely tasty dish without adding oil.

Mushrooms are a rich source of vitamin A. It is useful for diseases of the organs of vision, and is also a good skin "restorer" and a powerful antioxidant. It is also worth including mushrooms in the diet for those who want to acquire a beautiful “smooth and sea” tan, even in a solarium. Vitamin A increases the secretion of melatonin and protects the skin during tanning. Unlike dieters, those who want to improve skin color should eat camelinas with vegetable oil, avocados, or olives, that is, with sources of fat.

Mushrooms are useful in that they contain a large amount of fiber and ballast substances. It is because of the lack of fiber that there are problems with stool and digestion. However, mushrooms are shown to healthy people, patients with colitis, gastritis and ulcers, they can even be harmful.

Mushrooms are useful for various diseases associated with metabolic disorders. In particular, their benefits have been proven in vitiligo. Mushrooms also contain an antirheumatic substance similar in action to cortisone. In folk medicine, mushrooms are advised not only to eat with rheumatism, but also to apply to painful areas in the joints with arthritis.

Sometimes mushrooms are used as a forest analogue of the patch. A small wound, cut, insect bite, or even a boil can be disinfected with a piece of mushroom. True, it is worth doing this only if you really understand mushrooms and do not confuse mushrooms with any other forest culture. Mushrooms are applied to the wounds for a very short time, and when the opportunity arises, the “plaster” is replaced with a completely ordinary antiseptic from a pharmacy.

Battle of psychics: Ekaterina Ryzhikova - Uninvited guests from the other world

Harm of saffron milk caps

Ryzhiki, despite all the benefits, desperately “gain” calories when cooked. On the Internet, you can find information that salted and pickled mushrooms are much more high-calorie than chicken, beef, herring and eggs. How can this "happen" with a mushroom, the initial calorie content is only 17 kcal? It's easy, just add more vegetable oil to your recipe and you're done. Dishes such as canned mushroom caviar are especially different in calorie content. Of course, they should not be used by everyone who wants to lose weight. Acceptable methods of preparing mushrooms for losing weight are stewing in water, baking, stewing in water with the addition of yogurt or low-fat sour cream, steaming with preliminary scalding.

When purchasing pickled mushrooms in the store, read the composition of the marinade on the package. It also happens that the manufacturer comes from a country where the law does not oblige to indicate the calorie content and composition of the products on the packages, so kcal is taken from the general table, where, as you know, calories are indicated for fresh, and not salted and "oily" mushrooms. But the ingredients of the dish are written in almost all countries - be aware that if the marinade contains oil, sugar or some kind of syrup, they are unlikely to have the required 17 kcal per 100 g.

Mushrooms are not recommended for use during exacerbation of diseases of the kidneys, liver, gastrointestinal tract. They are considered extremely difficult food to digest, although in relation to mushrooms there is information that they are “lighter” than the mushrooms and oyster mushrooms we are used to.

You should not eat too many foods that are sources of vitamin A, this can cause an allergic skin rash. Mushroom dishes with other fibrous vegetables (like broccoli and kale) can be especially difficult to digest. If you feel symptoms of indigestion, heaviness in the gastrointestinal tract, then it is better to refuse mushrooms.

Particular attention should be paid to the quality of those mushrooms that you will eat. It is not recommended to purchase mushrooms from hands, in places where there is no product quality control. All independent “catches” from mushroom hunting would be better to refer to the SES for analysis in order to avoid mushroom poisoning.

Especially for Your-Diet.ru - fitness trainer Elena Selivanova.

general description

Real mushrooms (lat. Lactarius deliciosus) - belong to the genus Milky (lat. Lactarius) of the Russula family (lat. Russulaceae). There are several main types of these mushrooms - real (lat. Lactarius deliciosus), red (lat. Lactarius sanguifluus), pine (lat. Lactarius semisanguifluus), Japanese (lat. Lactarius japonicus), spruce (lat. Lactarius deterrimus).

Ginger is a fungus that has a round hat with concentric circles, a strong leg with pits and milky orange juice. The fungus grows in groups and alone, visible among fallen needles (pine and spruce forests), grass, under isolated pine trees in mixed and coniferous forests of the Russian European part. Red and pine mushrooms are considered the most beautiful, although their taste is sometimes inferior to other subspecies of these fungi.

The benefits of taking mushrooms are enormous, because they contain vitamins A and B1, which improve visual functions, positively affect hair and skin, as well as a number of useful trace elements (phosphorus, calcium and potassium) and even antirheumatic substances that can provide powerful anti-inflammatory Effect. The pulp of camelinas contains lactarioviolin, a natural antibiotic that perfectly suppresses bacterioses and many infections, including tuberculosis. Traditional medicine recommends using mushrooms for various metabolic disorders. The calorie content of mushrooms is low (only 17 Kcal), but when salted, its level increases rapidly, and in terms of calorie content, mushrooms begin to “overtake” chicken fillet and beef, but mushrooms are better absorbed by humans than meat. Mushroom proteins contain the most useful amino acid compounds, are not bitter and do not contain specific substances, therefore, in principle, it is quite possible to eat even raw mushrooms without fear of poisoning.

Contraindications for taking saffron milk

But even such useful mushrooms have their contraindications. So, mushrooms can bring real harm to people suffering from a low level of acidity, patients who have undergone gallbladder removal, with pancreatitis and cholecystitis. Mushrooms are not normally digested and can become a source of an attack or exacerbation. And in a certain percentage of people, these mushrooms can cause severe muscle weakness and constipation.

Culinary Secrets

It is worth noting that it was not without reason that mushrooms were considered a traditional Russian brand - until recently, their population was so huge that it was handed over to city merchants, restaurants and exported in quantities measured in hundreds of tons. By the way, even French gourmets were able to appreciate the charm of the Far Eastern saffron milk caps, which they valued more than collectible champagne. The most expensive were specimens of mushrooms with a hat with a diameter of no more than 2.5 cm. Today, the main cuisines of the world classify camelina mushrooms in the first category of mushrooms, respectfully calling it the “Grand Duke.” Oddly enough, but camelinaand do not like the drying process, losing their main useful properties in it, but they “transfer” pickling and pickling with a bang. By the way, it is these culinary methods that are considered the best for cooking all mushrooms.

Salting mushrooms

Salting mushrooms occurs as follows - first, the mushrooms are thoroughly cleaned of all foreign debris and washed. Then they need to remove the legs and lay them in dense layers with hats up in a large container, sprinkling each layer of mushroom yummy with salt. On the last layer is placed a plate wrapped in a clean towel or piece of rag, on which the load is applied. It will gradually displace the air remaining between the mushroom layers, help the mushrooms release juice, and we can hope that after 30-40 days bright appetizing mushrooms will appear on the hostess’s table (as soon as the first layers are eaten, you can safely add fresh mushrooms to the tub, which will be salted much faster in brine). By the way, if you have your own cellar, then for salting you can use only 40 g of salt per 1 kilogram of mushrooms (the average room temperature is + 5 ° C), and if there is no such cellar, then you should take more salt - up to 60 g per 1 kilogram . In some regions, sour mushrooms are in great demand, which are healthier than salted ones in terms of their nutritional properties, since the lactic acid formed during sourdough gradually destroys the overly hard shells of camelina cells, which allows them to be better digested in the body.

Rustic potatoes with mushrooms

To prepare a portion for 3 people you will need: = 7-8 potatoes;

Mushrooms mushrooms - useful properties

Mushrooms are delicious forest mushrooms with many useful properties. They are used as an addition to traditional therapy in the treatment of pulmonary diseases, as well as for dietary nutrition.

The benefits and harms of saffron mushrooms

To find out how mushrooms are useful mushrooms, you should pay attention to their composition. This product is rich in beta-carotene, which gives mushrooms and their milky juice a bright red color. In addition, mushrooms contain B vitamins, ascorbic acid (vitamin C), fiber, mineral salts of iron and various elements (phosphorus, sodium, potassium, calcium), which are extremely important for the full functioning of the body and its systems, as well as for improving the condition skin, teeth and nails.

One of the most important components that determine the beneficial properties of camelina mushrooms is lactrioviolin, a natural antibiotic that inhibits the growth of pathogenic bacteria. Thanks to lactrioviolin, mushrooms are widely used in folk medicine for some inflammatory diseases caused by bacteria, such as tuberculosis.

Mushrooms have mushrooms and some not very useful properties. For example, some of the substances that make up their composition provoke intestinal problems and muscle weakness. In the presence of such diseases as gastritis, pancreatitis, cholecystitis, it is impossible to use mushrooms, because. they are digested for a long time and can provoke an exacerbation of these ailments.

The benefits of saffron mushrooms for weight loss

For people on a diet, mushrooms are useful primarily because they improve metabolism well. And besides, these mushrooms are rich in proteins and amino acids, which are quite easily absorbed by the body (compared to animals). Mushrooms are especially valuable for people who follow a vegetarian diet or fast.

However, it should be remembered that when pickled and salted, mushrooms become a high-calorie product, therefore, for weight loss, dishes with boiled or stewed mushrooms should be preferred.

This is a well-known and fairly common mushroom. Its benefit consists not only in the original taste, but also in valuable properties. In cooking, mushrooms are valued due to their high nutritional value, as well as excellent taste, due to which they are salted, pickled, fried, stewed.

Camelinas are widely used in folk medicine, and the healing properties of saffron milk mushrooms increase if they are eaten raw with the addition of a small amount of salt. Let us dwell in detail on the beneficial properties of mushrooms.

mushrooms stand out among other mushrooms with a bright red color, and sometimes red, because they contain a high amount of beta-carotene, which turns into vitamin A in the body, the benefits and significance of which cannot be said. In addition, mushrooms also include B vitamins, as well as ascorbic acid. They contain a lot of saccharides, fiber, ash substances and water.

The benefits of mushrooms also due to the presence in their composition of minerals such as magnesium, sodium, calcium, iron. Without these valuable substances, the normal operation of all body systems is simply impossible. In addition, the content of mineral salts has a beneficial effect on the condition of hair, skin, nails.

Lactriovilion, which is also part of the mushrooms, is the strongest natural antibiotic that can resist many pathogenic bacteria. This property of mushrooms is widely used in the treatment of various inflammatory diseases, incl. and tuberculosis.

The benefits of mushrooms also lies in the fact that they are one of the most easily digestible mushrooms. And by the number of valuable amino acids, they can be compared with meat.

Ryzhiki have a low calorie content (so 100 grams of the product has a calorie content of only 17 kcal). You should know that pickled or salted mushrooms will already be a high-calorie product that competes with eggs, beef and chicken in terms of energy value. But despite this, the beneficial properties of mushrooms are used in dietary nutrition. And for vegetarians and those who fast, mushrooms can become the main protein food that will provide the body with the necessary proteins and amino acids.

Harm mushroom mushrooms

Eating mushrooms can be not only beneficial, but also harmful to the body. So, part of the harmful substances in the composition of these mushrooms can cause constipation or manifest itself in muscle weakness. Like all other mushrooms, mushrooms are a heavy food, so it is not recommended to consume them in large quantities, regardless of the method of preparation.

Attention! In addition, mushrooms can cause great harm in the presence of various diseases of the gastrointestinal tract.

Calorie mushrooms

Despite the fact that mushrooms have a small amount of calories, mushrooms contain a high vitamin-nutrient complex. The product is considered dietary. But, if such mushrooms are fried, they will become high-calorie.

Therefore, the calorie content of mushrooms in finished form differs from that in raw form.

100 grams of mushrooms have the following data:

calories 17
proteins 8.34
carbohydrates 8.76
fats 7.02

If a person needs to reduce the consumption of meat in their diet, it is worth adding mushrooms to the menu. This product is a source of protein. It enriches the human body with protein compounds and amino acids.

Contraindication

Like any product, mushrooms have contraindications, namely:

do not use for people who have had their gallbladder removed, because this can lead to the development of diseases of the digestive system into a chronic stage;
from the use of mushrooms should be abandoned to people in the presence of pancreatitis, cholecystitis, as well as a low level of acidity;
children under three years of age are strictly prohibited from eating any mushrooms.

Like all gifts of the forest, mushrooms are low in calories, so they are not only a popular dietary product, but also contain all the nutrients necessary for the body.

It is important to know that you can collect and eat mushrooms only if you understand them. If you buy mushrooms, you need to be confident in the seller. If somehow even one poisonous mushroom accidentally gets into the basket, this can lead to serious and very unpleasant consequences.

Nutritional value of mushrooms

Properly cooked mushrooms have a more valuable chemical composition than chicken, beef or eggs. For those who consume a lot of protein foods, it is worth adding mushrooms to the diet as a main dish. After all, mushrooms provide the body with the necessary components, including amino acids.

Due to their nutritional value, mushrooms do an excellent job with diseases, the causes of which are in the metabolism. The product is also used to combat problems of the nervous system and to prevent various diseases.

Vitamins and minerals

The product contains a small list of vitamins, but the concentration of some valuable components replaces a huge amount of vitamins.

Ryzhiki are able to saturate the human body with such useful substances:

Vitamins mg: PP (niacin equivalent) 0.342, C 6.02, B2 0.198, B1 0.065, Beta-carotene 5.42
Minerals mg: iron 3.1, phosphorus 40.97, potassium 324, sodium 6.42, magnesium 8.64, calcium 6.05

The red color of the mushrooms proves that they contain a huge amount of beta-carotene. This element, being in the body, turns into component A, which is an important substance for vision.

Photo: saffron mushrooms

If mushrooms are grown on clean soil, then harm should not be expected from them. In these mushrooms, in general, there are no harmful substances.

The benefits of mushrooms lies in their chemical composition. The product can be added to the menu. It is necessary to know the measure in the consumption of mushrooms in order to avoid negative consequences. By the way, we wrote about the most useful mushrooms.

It also includes such a revered mushroom as camelina. Any mushroom picker first of all turns his attention to this “highest standard” of the kingdom of mushrooms. The wonderful taste of camelina has long been famous in many countries of the world, and its beneficial properties are actively used in medicine.

general characteristics

Ginger (Lactarius deliciosus) belongs to the russula family, the genus milky, a characteristic feature of which is a well-formed fruiting body of a cap and stem. The pulp is fragile, milky juice is released when pressed.

Ginger is an edible mushroom, the first category. According to external signs, the mushroom is cap, lamellar.

The mycelium of many hat soil fungi comes into contact with the roots of plants, in our case woody ones, and this results in a natural complex-fungal root, or mycorrhiza. The fungus borrows organic substances and vitamins from the tree, and itself transports water with dissolved minerals to it. Ginger creates mycorrhiza with spruce and pine, and this cooperation is beneficial to both of them.

Description

To determine which forest dweller is in front of you, you must first of all pay attention to the hat: its shape and size, the nature of the surface (smooth, scaly, mucous, dry, fibrous, etc.), its color and possible changes when dried, pressed.

The cap of the camelina grows to the size of a saucer with a diameter of 17 cm, its shape is flat or depressed in the middle, the edges are wrapped down. In the future, it takes the form of a funnel. Color from red to light orange, sometimes bluish-green with dark circles and green spots. The skin is smooth in appearance, moist and sticky to the touch.

Also, to recognize the type of fungus, one should distinguish between the features of the pulp:

its consistency;
color;
smell;
taste;
structure.

The pulp of the product is dense, fleshy, orange, later acquires a green tint. Juice flows out of the pulp when pressed, which is why these mushrooms belong to the lactic genus. The milky juice is orange-yellow, sweet in taste, has a resinous smell, turns green in the air.

The plates are attached to the stem, notched, yellow-orange. When pressed, they turn green.

Leg up to 2 cm thick and 9 cm long, smooth, hollow, brittle, has a cylindrical shape, the same color as the cap.

Variety

There are two types of mushrooms:

Pine (red) in the coniferous forest are visible from afar. They are orange-red, almost carrot-colored. A hat with a diameter of 3-15 cm with a depression in the middle in the form of a funnel, there are concentric circles. The cap is smooth, slimy, its lower part consists of plates. Pine mushrooms grow in young pine plantations, in larch plantations, and are found in rare pine forests. They prefer sandy soils.
Spruce mushrooms (spruce forests) are the same shape and size as pine, but his hat is thinner, and the color can be either red or bluish-green. The leg is the same color as the cap or has a lighter tone. They grow in groups in young spruce forests, sometimes in clearings of pine forests.

Picking mushrooms according to the calendar

If there is anywhere expanse for quiet mushroom hunting, it is with us. In this regard, the CIS countries are perhaps the richest on the planet both in terms of the amount of growing forest products and the diversity of species. They grow mainly on humus-rich forest, forest-steppe and steppe soils.

According to popular beliefs, we owe the mass appearance of mushrooms to warm days, not heavy rains, deeply moisturizing the soil. If the air temperature fluctuates sharply, this does not contribute to the appearance of the crop. Let us give as an example a proverb about attachment to tree species, as well as a folk sign of the appearance of a forest delicacy:

“Mushrooms bloom generously there, where they ate, pines, firs, cedars.”
"The first mist of summer is a true mushroom sign."

The lifespan of mushrooms is different. The mushroom picker usually lives for several years, and fruiting bodies exist from 3 to 15 days. Periods of mass appearance of mushrooms come in waves, the first collection stretches for 10-15 days. July generously gives a harvest of mushrooms. Their growth coincides with the earing of rye. Such a valuable species as camelina accounts for approximately 3% of the total collection of all mushrooms.

Then there is relative calm. Now the harvest of mushrooms will depend on the amount of precipitation. If at the end of July there were warm rains, then from mid-August to the end of September they will bear fruit in large numbers. The most plentiful and the last layer of fruiting of saffron milk caps in the year coincides with the harvesting of cereals.

The folk wisdom about mushrooms speaks the truth: “To live near the forest is not to be hungry.”

Mushroom memo:

mushrooms need to be cut with a knife or twisted;

do not collect mushrooms unknown to you;

do not cut mushrooms growing along roads and near industrial areas.

The nutritional value

In terms of nutritional value, mushrooms resemble a mixture of vegetables, fish and meat, so the name “forest meat” can rightly be applied to them. It is known that the mushroom cap contains much more protein and fat than the leg, while the fiber content, on the contrary, is less.

Nothing compares to the extraordinary mushroom aroma. Its charm lies in the fact that there are a large number of mushrooms that stimulate appetite, as well as extractive substances that contribute to the digestion and assimilation of food.

At the same time, the energy value () of 100 grams of the product is 22.3 kcal.

Ryzhiki are considered champions in terms of calorie content and digestibility, three to four times overlapping fruits and vegetables. Like other mushrooms, mushrooms are rich and. The high presence of phosphorus in the composition brings them closer to fish in this indicator. The presence in them of such valuable ones as makes them an important product that has a beneficial effect on the metabolism in the cells of the human body. According to the zinc content, the mushroom delicacy is almost close to vegetable products, there is as much copper in them as is contained in natural cocoa. According to the content of calcium salts, mushrooms approach and.

Of course, one should not recommend a mushroom product as the only source of proteins needed by a person. To do this, one would have to eat up to 2 kg of fresh mushrooms per day. Nutritionists say that the nutritional value of mushrooms is greatly increased when they are used as a seasoning in the preparation of other dishes, crushed (fresh) or in powder form (dried). Not crushed mushrooms are more difficult to digest and less absorbed.

Beneficial features

Biologists isolate antibiotics from different types of fungi. Swedish scientists examined more than 57 cap mushrooms for antibiotic properties and concluded that 25 of them prevent the growth of pathogens, and 22 delay it.

A significant fact is that the antibiotic lactarioviolin was isolated from camelina, which reduces fat oxidation, inhibits the development of pathogenic bacteria, including the causative agent of tuberculosis.

Beneficial effect on the human body:

has an anti-inflammatory effect;
stimulates the work of the intestines;
accelerates recovery from lung diseases;
antirheumatic agent;
bactericidal, antioxidant agent.

Contraindications

The high content of extractive and aromatic substances in mushrooms enhances the secretion of digestive juices. Dishes from mushrooms in clinical nutrition are not applicable.

chronic gastritis;
ulcer;
diseases of the kidneys and liver;
hypertension.

However, it is allowed to use mushroom products for patients with diabetes mellitus, since the carbohydrates in them do not increase blood sugar levels.

Ryzhik in cooking

The ancient Roman poet M. Martial wrote "Silver and gold ... it's easy to give up, but it's hard to refuse a dish of mushrooms." Among the Slavic peoples, mushrooms have traditionally been an important part of the year-round diet and still remain a real decoration of the table. This type of mushroom is suitable for various processing methods. It is worth noting that you can not use galvanized and pewter dishes.

Salty mushrooms are especially good. This unusually tasty dish preserves the resinous aroma and freshness of the forest. Previously, during the harvest, these mushrooms were salted without leaving the forest, in cedar barrels. They are indispensable as a snack, as a product for filling pies, rich soups, delicious hodgepodges and okroshka are obtained from them.

Ryzhik can be salted immediately, without soaking in cold water. They are washed or wiped, the legs are cut off, placed in rows in wooden tubs, ceramic jars or enameled buckets, while sprinkling each layer of mushrooms with coarse salt (50 g per 1 kg of mushrooms). Cover with a cloth on top, put a plate on it and put oppression. After a month and a half, the delicacy is ready.

Small salted mushrooms were sent to France in special bottles, which were valued more expensive there.

Mushroom memo:

no need to keep mushrooms intended for frying in water for a long time;

mushrooms are first pre-boiled to remove a specific bitter taste;

cook better on low heat;

Dried mushrooms should not be stored in plastic bags.

Redheads with cauliflower

Divide the heads of cabbage into inflorescences and boil in salted water until soft, sprinkle with breadcrumbs and fry in oil. Separately, fry the mushrooms, spread them in a pan between pieces of cabbage, grate hard cheese on top and bake in the oven.

Conclusion

Ryzhik - one of the most valuable mushrooms, belonging to the first category of edible mushrooms, is undoubtedly a delicacy in terms of its taste and nutritional qualities. No wonder it is popular both among our compatriots and far beyond our borders.

Its nutritional properties, as well as ease of preparation, put the product on a par with such masters of the mushroom kingdom as porcini and real mushrooms.

Usefulness in medicine, in cosmetology make this species even more significant.

Mushrooms are among the highly valuable products that nature itself creates. On the part of a person, care is needed for it, and the waves of the mushroom harvest will not keep you waiting.

11:33

Among the inhabitants of Russia, mushrooms are among the most popular mushrooms. They like to eat them in most European countries. The dishes are so diverse that they make you want to feel their taste without fail.

The beneficial qualities of the mushroom are preserved regardless of the methods of preparation. Orange creations of nature contain a complex of vitamins and microelements, which is superior in its parameters to many vegetable and fruit crops.

Let's take a closer look at the areas of application of the beneficial properties of mushrooms, and also talk about the benefits and harms of these mushrooms for our body.

How to choose a good product and determine the quality characteristics

Most often they can be found in pine forests and spruce forests. The color scheme of this species is diverse - from light yellow to dark orange tones. Absolutely red and even bluish-green specimens are extremely rare.

External data of the ginger:

the maximum diameter of the cap usually does not exceed 15 cm, the central part is slightly curved, and the edge is turned up;
leg height no more than 9 cm, with a hollow, rounded configuration. When pressed, it crumbles;
the partitions at the bottom of the cap are narrow. Frequent plates are connected to a tubular base;
places of cut or fracture after a few hours take on a greenish color.

According to their classification, these mushrooms belong to category 1. In terms of edibility, they are on a par with white and boletus.

Composition, useful qualities and calorie content

Orange tones indicate the presence of beta-carotene in mushrooms. This antioxidant is useful for preventing eye disease and improving visual acuity.

Acts as a wound healing agent. Its deficiency can lead to dermatological and infectious diseases, problems with the mucous membrane.

The composition includes:

trace elements that ensure the metabolic process;
vitamin groups C and B, which affect the performance of the immune system and the metabolic functions of the body;
one of the important ingredients is lactrioviolin. Its capabilities are comparable to antibiotics. This component localizes the reproduction and life potential of bacteria. It is necessary in the treatment of inflammatory processes, to a greater extent associated with lung diseases;
amino acids, even during heat treatment, do not lose their properties, they are completely absorbed by the digestive organs.

Against the background of other mushrooms, the restorative qualities of saffron milk mushrooms stand out the most. You can benefit from them if the product is of high quality.

It's easy to check. Cut off a piece of a cap or leg, a liquid will appear at the incision site, similar in color to the color of mushrooms, slightly bitter in taste.

For 100 grams of mushrooms you have:

18 kilocalories raw;
17 kcal - when boiled;
20 kcal - when pickling;
78 kcal - with normal frying.

In combination with sour cream, cheese and cream, when cooked, the calorie content can increase up to 200 kilocalories. When drying, the indicators rise by an order of magnitude or more due to a decrease in weight while maintaining the proportion, but to fresh mushrooms.

Nutritional uniqueness

Useful properties are ideally preserved when cooking in a double boiler and when drying. When dried, the product is filled with a rich mushroom aroma and is widely used as a natural addition to first courses.

For 100 grams of dried mushrooms, there are:

fiber - 2.2 grams;
proteins - 1.9 g;
fats - 0.8 g;
carbohydrates - 0.5 g.

Trace elements and vitamin complex:

potassium - 310 mg;
phosphorus - 41 mg;
magnesium - 8 mg;
calcium - 6 mg;
sodium - 6 mg;
iron - 2.7 mg;
vitamin C - 6 mg;
B1 - 0.07 mg;
B2 - 0.02 mg;
A - 0.02 mg.

The glycemic index of fresh mushrooms is 15 units.

How do they affect the body

Due to the low fat content and the absolute absence of cholesterol, adult men and women with obesity, diabetes, arthritis and osteoporosis are recommended to include mushrooms in their diet.

These mushrooms have a regenerative effect on the cardiovascular system. They are recommended to be used in the diet of both sick and recovering people. Ginger is a natural aphrodisiac.

A large amount of fiber helps to cleanse the intestines. But in the absence of pathologies of the gastrointestinal tract. Specialists have found components that positively affect the treatment of oncology.

It is assumed that with regular intake of camelina (100 grams per day), the effect can be compared with a full chemotherapy course.

Theoretically, this product is not prohibited for pregnant women and nursing mothers. But it is better to limit their use, as this can lead to problems in the digestive system.

It is recommended to feast on only with full confidence that the mushrooms were collected in an ecologically clean area and underwent the necessary heat treatment. Separate requirements are put forward for fried and pickled red inhabitants of the forest.

In the first option, they should be excluded from the menu for women who are rapidly gaining weight during pregnancy. In another version, they are prohibited for edema and hypertensive fluctuations in the second and third trimester.

It will be very scrupulous to sort out and cook these mushrooms. collected independently, so as not to poison the pregnant woman.

Children under 12 and the elderly should avoid this product. For the rest, they will become a welcome dish on the table, bringing only benefit and satisfaction from exquisite taste.

Contraindications and possible threat

It is forbidden to use mushrooms for people suffering from low acidity, in the absence of the gallbladder, gastric ulcer, cystitis, pancreatitis, hepatic and renal pathologies.

Toadstools are often found in the forest, in close contact with edible specimens, transmitting toxic substances through spores.

It is better not to take risks, but to pass by.

In reality, false mushrooms do not exist, although some species fall under their characteristics.

This is an amber lactic, belonging to mushrooms with a low concentration of toxic substances, a conditionally edible wave and others.

In life, poisoning with such mushrooms is a rare phenomenon, but it does occur.

First symptoms:

pain in the abdomen;
liquid stool;
vomiting reflex;
temperature increase.

With these signs, the victim will need to drink a large amount of liquid and call an ambulance team.

To prevent poisoning, carefully sort the forest finds before cooking. In case of uncertainty, it is better to throw it in the trash or contact a mushroom expert.

Some instructions for use

Ryzhik must be processed quickly, immediately after collection. Within 24 hours, they will need to be dried, put in the freezer or cooked.

Some gourmets eat these mushrooms raw, lightly sprinkling them with salt. Not everyone dares to try such food. Therefore, they are processed in various ways: salted, pickled, boiled, stewed and fried.

You can not cook these forest gifts with cabbage. Even a person who is confident in his health should not experience such a mix. This dish is very difficult to digest.

They are not washed before cooking due to swelling., but only wipe with a damp sponge, cleaning from dust and dirt.

When frying, it is good to put the mushrooms in a heated stewpan without adding oil and wait until excess moisture comes out of them.

They become almost a third smaller and darker. Then you need to pour the oil and cook in the traditional way.

Cooking recipes

In cooking today there is a gastronomic boom in the preparation of mushrooms. The unique flavoring aroma of these mushrooms brings them to a leading position.

baked

For the dish you will need:

mushrooms - 400 g;
cream with fat content up to 22%;
onion - 2 pcs;
hard cheese - 100 g;
salt, butter.

Cooking steps:

finely chop mushrooms and onions;
sauté mushrooms in vegetable oil;
add chopped onion, mix and fry until golden brown;
Arrange the fried ingredients in pots;
pour cream;
spread the cheese grated on a medium grater on top;
baked in the oven for about 20 minutes at a temperature of 200 degrees Celsius.

A golden crust has formed - the dish is ready. Preferably consumed warm.