Are black mushrooms useful? What is known about the benefits of salted mushrooms

Many types of mushrooms are actively used in cuisines today. different peoples world, but some of them are undeservedly ignored. The benefits and harms of mushrooms were known traditional healers centuries ago, but they have not yet gained such popularity as or so. This is largely due to the inability of people to properly process and cook them.

Many housewives, having spent a lot of time on culinary experiments, in the end, they are forced to state the presence of bitterness in the finished dish. Compliance with a few rules will protect against such unpleasant consequences and will allow you to get a healthy and tasty treat.

Description and composition of mushrooms

Milk mushrooms are found in deciduous and mixed forests, most often growing in small groups. Optimal time for harvesting - from mid-July to September. Like everyone knows, this mushroom consists mainly of water. In addition, it contains the following substances:

• Proteins, fats and carbohydrates.
• and ash.
• Vitamins B1, B2, C, D.
• Several useful minerals.

Interesting fact: Some athletes include milk mushrooms in their diet, hoping that they will become a source of protein. There is really a lot of this substance in the composition of the product, but, due to its characteristics, it does not contribute to building up muscle mass. So do not rely on mushrooms, as in the only source of building material for fibers.

The calorie content of the product is only 16 kcal per 100 g of product. Although it can be used during diets and is not prohibited by the rules healthy eating, abuse milk mushrooms is not worth it. We must not forget that if mushrooms are salted or subjected to other types of processing, caloric content ready meal will rise noticeably.

The benefits of mushrooms for the body

An unremarkable composition should not be misleading. The benefits of mushrooms are significant and manifest themselves in the form of such results:

• The work of the nervous system is normalized. The risk of developing neurosis and depression is reduced, and existing symptoms are alleviated.
• The protein in the milk mushrooms is much faster and more fully absorbed by the body, so you can not be afraid of excessive stress on the kidneys and heart.
• Mushrooms are rich in substances that resemble antibiotics in their properties. This allows them to be used to combat tubercle bacillus, pathogens of purulent conjunctivitis. The inclusion of milk mushrooms in the menu is desirable for urolithiasis and kidney failure.
• Products rich in water have diuretic properties, and it even extends to pickled mushrooms. This allows you to fight edema of various etiologies, cleanse the body of toxins and toxins. If the food product is consumed regularly, you can even count on reducing the level of bad cholesterol in the blood.

• The breast is absolutely safe for diabetics. Even in large volumes, it does not contribute to an increase in glucose levels.
• Component-driven purge plant origin extends even to the joints and spine. Thanks to their inclusion in the diet, salt deposition can be prevented.
• Contrary to popular belief, salted mushrooms are even healthier than fresh, dried, or frozen ones. During fermentation, the blanks acquire additional properties. They begin to fight inflammation and prevent the compaction of cell membranes.
• The natural product has positive impact even on the skin and mucous membranes. Due to the presence of vitamin D in the composition, the epidermis becomes fresher, cleaner and more elastic. Its color becomes more natural and healthy.

To count on obtaining the listed effects, it is enough to eat milk mushrooms every 2-3 days in the amount of 200-250 g. Exceeding the recommended volumes does not guarantee more pronounced results. But the risk of development side effects while increasing.

Harm and danger

Before including products in your diet, you need to familiarize yourself with a number of rules and warnings. Otherwise, the benefits of eating mushrooms will be minimal, and the potential risks will increase markedly:

1. All types of mushrooms are relatively heavy food. If you don’t want to suffer from digestive problems for several days, you should eat milk mushrooms in small quantities and take breaks of 2-3 days between sets.
2. Natural products often cause allergies, and it can manifest itself even after the product has been on the menu for a long time. In general, if the body is predisposed to an allergy to any type of mushroom, it is better to completely abandon this type of ingredient.
3. Milk mushrooms must be cooked correctly. Otherwise, they will not only be tasteless, but can also provoke food poisoning.
4. Regardless of how you plan to cook the products, they must first be soaked in cold water within 2 days. During this period, it is necessary to change the water several times to fresh. Such a simple, albeit lengthy procedure will get rid of specific bitterness.
5. Cooking milk mushrooms should last at least 20 minutes. It is recommended to fry them after soaking and boiling.

Salted, pickled or fried milk mushrooms go well with the most different ingredients. There is only one wish to combine the components - they must balance each other in terms of severity.

What is the composition and calorie content of the breast. Which beneficial features, possible harm and contraindications to the product. What dishes can be cooked with mushrooms.

The content of the article:

The milk mushroom is a mushroom of the Milky genus, Russula family. Massive and overweight appearance - the reason for this name of this representative mushroom world. The "headdress" of a mushroom with shaggy edges can reach 25-30 cm in diameter. Its leg is short and cylindrical. The flesh is whitish, darkens when cut. Older milk mushrooms are easily distinguished from young ones by yellowed plates under the hat and brown spots on it. They are distributed in spruce, birch and mixed forests from early summer to late autumn. Grow in groups. They are not eaten raw, but salted or pickled. Milk mushrooms are conditionally edible mushrooms, so they need to be cooked very carefully. They have white juice with a pungent taste that gives them a specific smell. In Rus', these representatives of the mushroom kingdom have been known for a long time, today they are found in Belarus, in Ukraine, in Russia, in the north of Kazakhstan, but in Europe they are almost not popular.

The composition and calorie content of the mushroom

The low calorie content of the milk mushroom is not a reason to think that it does not have many substances that are necessary and favorable for our health.

The calorie content of the breast is 16 kcal per 100 grams of the product, of which:

• Proteins - 1.8 g;
• Fats - 0.8 g;
• Carbohydrates - 0.5 g;
• Dietary fiber - 1.5 g;
• Water - 88 g;
• Ash - 0.4 g.

Vitamin composition of breast milk per 100 g:

• Vitamin B1, thiamine - 0.03 mg;
• Vitamin B2, riboflavin - 0.24 mg;
• Vitamin C ascorbic acid- 8 mg;
• Vitamin PP, NE - 0.15 mg.

Of the digestible carbohydrates, 100 g of mushrooms contain only 0.5 g of mono- and disaccharides (sugars).

Useful properties of the mushroom

Possessing great taste, these representatives of the forest contain a number useful substances for the human body. Here is how the benefits of mushrooms are maximized:

1. Strengthen immunity. This is facilitated by ascorbic acid in their composition.
2. improve mood. Thiamine and riboflavin, as well as vitamin B have positive influence on nervous system, relieve bad mood, depression and psychosis.
3. Useful for the sick diabetes . Milk mushrooms regulate blood sugar levels, do not increase it. Thanks to this, diabetics can also eat mushrooms.
4. Helps to naturally empty the bowels. Consumption of milk mushrooms helps to get rid of constipation.
5. Satisfy the feeling of hunger. Mushrooms are advised to be used by people who are losing weight, because they are used in various diets due to the large amount of protein.
6. Help with biliary tract dysfunctions. This is due to the substances that these mushrooms are rich in.
7. Prevent respiratory diseases. Milk mushrooms are used as a component for the preparation of medicines against tuberculosis and emphysema, mushrooms contain a substance that prevents the growth of pathogenic bacteria.
8. Used for kidney disease. Help in the fight against edema. Milk mushrooms act as a diuretic. They have a preventive effect in the presence of stones and salts, it is not for nothing that they are recommended for urolithiasis, as well as for kidney failure.
9. Rejuvenate the body. Strengthens hair and improves skin condition with vitamin D.
10. Anti-inflammatory effect. To this end, it is recommended to eat salted milk mushrooms. During fermentation, a special protein is formed, which has an anti-inflammatory effect.
11. Have anti-sclerotic properties. The already mentioned protein helps to cope with these health problems. But you need to use them at 250 g in 2-3 days.

Harm and contraindications to the use of mushrooms

For all their benefits, milk mushrooms are a “hard” food that not everyone is recommended to consume because of the alleged harm to health.

Who does not want to eat milk mushrooms:

• Sick people suffering from peptic ulcer, gastritis and intestinal disorders. Mushrooms are very poorly digested. This heavy food causes exacerbations of the above diseases, therefore milk mushrooms are not recommended for use with such health problems.
• Children and pregnant women. Mushrooms are not food, but a delicacy, and heavy for child's body, so they do not need to be included in the diet of a child and women who are expecting the birth of children.
• People with individual intolerance. Allergic reactions happen to any product, to mushrooms too, so people suffering from such problems, i.e. allergies, you should eat milk mushrooms in small quantities.

When taking into account contraindications to milk mushrooms, one should not forget that mushrooms cooked incorrectly or collected in the wrong place can cause severe food poisoning because they absorb toxic substances and radiation. Doctors recommend eating milk mushrooms 1 time in 3 days in small portions, approximately 250 g of product.

Recipes for dishes with milk mushrooms

These representatives of the mushroom kingdom are not only used with medicinal purposes, they have found their application in cooking. But when preparing dishes with milk mushrooms, you need to know where to collect them better and how to properly prepare them for salting, marinating or for use in various second courses, soups and salads. It has already been mentioned about the ability of these mushrooms to absorb various toxic substances, which means that it is worth collecting them away from roads, factories and settlements.

Before cooking dishes with milk mushrooms, they are advised to pour for 3 hours cold water, this will remove toxic compounds from the product and bitterness in mushrooms due to milky juice. Then it is recommended to drain the liquid, and boil the mushrooms in brackish water for 30 minutes. We pour out the water, and milk mushrooms can now be used in cooking.

Recipes for dishes with mushrooms:

1. Salting milk mushrooms in a cold way. It is better to salt the mushrooms according to this recipe in a glass or ceramic dishes. We take products in proportion: 1 kg of milk mushrooms and 40 g of salt. In addition to these components, we need cherry and currant leaves, dill umbrellas, garlic cloves and roots or horseradish leaves. We wash the mushrooms, leaves and greens and put them in layers in a bowl: salt, mushrooms with their hats down, then leaves, horseradish and garlic, again salt, milk mushrooms, etc. Last layer- horseradish leaves, and then oppression. Our pickle can be eaten in a month. If you salt pre-blanched mushrooms, we get finished product earlier.
2. Salting milk mushrooms in a hot way. First of all, we weld the mushrooms for 15-20 minutes. And then we will salt the already boiled milk mushrooms. We take 10 kg of mushrooms, 0.5 kg of salt, 2 bags each allspice peas and bay leaf. We lay the product in layers: mushrooms upside down, salt with spices, put oppression on top. You can eat milk mushrooms in 2-3 weeks.
3. Pickled milk mushrooms. Components this recipe with milk mushrooms: mushrooms - 3 kg, salt - 6 teaspoons, vinegar - 100 ml, cloves - 2 pieces, allspice - 10 peas. First, we cut the large prepared soaked milk mushrooms into 2-4 parts, and take the small ones whole, cook for 20 minutes in in large numbers water. Then, after draining the liquid and pouring in 2 liters of fresh water, we continue to cook milk mushrooms for 20 minutes, while adding salt, pepper and cloves. Then we put milk mushrooms in sterilized jars, put garlic and pour vinegar and brine in which mushrooms were boiled. Well, then the process of rolling cans is already familiar to us.
4. Salted milk mushrooms. We cut the washed salted milk mushrooms (500 g) into strips, and cut the potatoes (600 g), of course, peeled, into cubes. Boil them in 2 liters of water for 10-15 minutes. And we cut the onion and send it to vegetable oil (2 tablespoons) in a frying pan to make golden color. We put it in a saucepan with potatoes and mushrooms and cook for another 10 minutes. Whisk the egg with salt and pour this mixture into our gruzyanka. We pepper and season. We put sour cream. We insist 5 minutes. We will have 10 servings.
5. Soup with pickled mushrooms. First, pour 3-4 tablespoons of millet into boiling water (rice or other cereal is suitable), put the chopped onion and lightly weld. Then add chopped 3-4 potatoes, salt, put 3 tablespoons of vegetable oil and cook until tender. Before the end of cooking, add 6 chopped pickled mushrooms and cook for another 5 minutes.
6. Vinaigrette with salted mushrooms. So, cook 1 beet, 3 potatoes, 1 carrot. We clean the vegetables and cut into cubes. We spread it in a salad bowl, add 3 chopped pickled cucumbers, 0.5 cans of canned green peas. We cut half the onion and 200 g of salted milk mushrooms. We mix all the products, salt, pepper and season with 3 tablespoons of vegetable oil. Salted mushrooms will give unusual taste this usual salad.
7. Buckwheat with vegetables and milk mushrooms in a slow cooker. Components: 3 cups (slow cookers) of buckwheat, 2 carrots, the same number of onions, 1 Bell pepper, 5 glasses (slow cookers) of water, as well as salt, vegetable oil and milk mushrooms to taste. Fry first grated carrot and onion cubes in vegetable oil in the “Baking” mode for 10 minutes. Then add the fried mushrooms and continue frying for another 10 minutes. Now you need to deal with cereals: wash, spread to vegetables, pour water and salt. We cook porridge in the "Buckwheat" mode. Let the dish brew, and you can serve it to the table.
8. Sauce of salted mushrooms with horseradish and sour cream. This dish is suitable for both first and second courses. Ingredients: 300 g of salted mushrooms, 5 cloves of garlic, 2 onions, 1 cup of sour cream and 50 g of horseradish. Don't think that's all. We still need to take a handful of flour, the same amount of breadcrumbs, a little green onion and parsley, salt to taste, butter for frying milk mushrooms. First, we wash the mushrooms, finely chop the milk mushrooms and onions. Then fry them in oil for 5 minutes. Prepare the sauce in a heavy bottomed saucepan. Now we put the roast in it, add the rest of the products and boil for 3 minutes, no more. Sauce with flour - for the first courses, and with breadcrumbs- to the second. We insist the dish for 10 minutes and serve hot.
9. Solyanka with milk mushrooms. Ingredients: 1 l mushroom broth, 400 g fresh mushrooms, 1 pickle, 4 slices of lemon, 2 tomatoes, the same number of onions, 2 tablespoons of olives. In addition, take a bunch of parsley, 1 tablespoon of sour cream, the same butter, pepper, salt and bay leaf to taste. Boil the chopped pickled cucumber in the broth for 10 minutes. But mushrooms and onions are sent to the pan in oil for 20 minutes. Then put them in the broth and cook for 10 minutes. Then we continue the cooking process already with chopped tomatoes and olives for 5-7 minutes. Salt, pepper, add herbs and sour cream, lemon slices. Before serving, let the dish brew.
10. Salad "Nest" with milk mushrooms. Components: 300 g salted or pickled mushrooms, the same amount of boiled low-fat pork, 3 boiled eggs, 2 bulbs. And this salad will not work without sour cream (200 g), garlic (2 cloves), mustard (1 tablespoon) and salt to taste. First, prepare all the ingredients for the salad. Washed from the brine milk mushrooms, meat and egg whites cut into strips. Fry onion sliced ​​in half rings in oil. Then we take on the filling for the salad. To do this, mix sour cream, mustard and garlic, crushed garlic. Then mix mushrooms, pork, onions and eggs, season with prepared sauce. We spread the salad in the form of a nest, and in the middle we put the yolks in it. We decorate with greenery. Bon appetit!
11. Salad with salted mushrooms. First, cut the ingredients for the salad: 1 fresh cucumber- in large pieces, half an onion and salted milk mushrooms (250 g) - small pieces. Mushrooms should be washed before cutting. Then mix all the products, salt to taste and season with sour cream or vegetable oil if the salad is lean. Sprinkle with herbs. The dish is ready to eat.

In addition, milk mushrooms are an excellent filling for pies and dumplings.

These mushrooms have been named differently in different regions Russia and other countries: in the Volga region and the Urals - a white mushroom, raw breast, in Western Siberia and Kazakhstan - wet breast, in other parts of Siberia - Pravsky breast.

These mushrooms are also called hogs due to the fact that they hide under layers of leaves. This complicates the process of picking mushrooms.

A long time ago, the mushroom was called the "king" of mushrooms. In the Kargopol district, in the Arkhangelsk region, every year they returned from mushroom hunting with a 150,000th harvest of milk mushrooms and mushrooms, then they made salting and sent to St. Petersburg. This custom of salting milk mushrooms with other mushrooms has survived to this day in Siberia.

If you read church scriptures, you can find out that milk mushrooms were the main dish in Lent. On March 17, 1699, there was a dinner party at Patriarch Andrian's, where they ate "two pies with mushrooms", "cold mushrooms with butter", "warmed mushrooms with juice and butter".

Milk mushrooms similar to milk mushrooms should not be eaten, because they cause indigestion.

Watch a video about mushrooms mushrooms:

So, milk mushrooms are mushrooms that have many useful substances that still need to be eaten in small portions, being sure of their proper processing. In addition, mushroom hunting is recommended in ecologically clean areas. Therefore, you should use the product collected with my own hands and processed by himself to avoid health problems.

The breast belongs to the genus milky family Russula. The name comes from the Old Slavonic word, literally meaning: "heap", "heap". Indeed, if you met one mushroom in the forest, you need to carefully look nearby, and a full basket is provided.

A common feature that unites representatives of the genus is a funnel-shaped hat and white juice that stands out on a break. The diameter of the cap of an adult mushroom reaches 25 cm.

Milk mushrooms are found in spruce and mixed forests of the European part of Russia, the Urals and Siberia, Ukraine and Poland. They like to hide under fallen needles or last year's foliage.

Fruiting from July to October, but deviations are possible depending on temperature, precipitation and other climatic parameters.

In Rus', the breast was nicknamed " royal mushroom". A rare feast was complete without an appetizer in the form of these salty mushrooms. They were harvested for the future - salted in oak barrels. During the days of fasting, they replaced the meat.

In Europe, it did not take root, perhaps because of bitterness. In addition, Europeans did not know the intricacies of soaking and pickling mushrooms.

Nowadays, in the reference books of some countries, the mushroom is listed among the poisonous ones.

Due to the bitterness of the milky juice, the breast is considered conditionally edible, since without pre-treatment(soaking) is not suitable for food.

1. After returning from the forest, the mushrooms need to be sorted out, with mold and worms thrown out.
2. Remove leaves, needles, wash well (if necessary, change the water several times).
3. Place in a container (basin, trough) with caps down, fill with water, be sure to cover and set oppression so that they do not float up.
4. Soak for 3-5 days, changing the water at least once, and ideally up to 5 times a day. Together with the water, milky juice will leave.
5. On the last day of soaking, add salt and/or citric acid to the water.

The nutritional value

The breast contains valuable trace elements, vitamins D, C, B, P, natural antibiotics. The percentage of protein reaches 32% (for comparison: in beef meat about 25%).

The calorie content is only 16 kcal per 100 g. Of these, 1.8 g are proteins, 1.1 g are carbohydrates, and only 0.8 g are fats.

mushroom calorie table

in terms of calories and chemical composition milk mushrooms - good alternative meat without compromising health.

Beneficial features

In Old Church Slavonic traditional medicine milk mushrooms were used mainly for external use. From them prepared medical ointments, compresses, lotions.

1. In modern times, the mushroom has established itself as an antidepressant. Helps with neurosis and depression.
2. It's natural anti-inflammatory agent suppressing foci of inflammation in the body.
3. Neutralizes tubercle bacillus.
4. Diabetics will like low glycemic index mushrooms. They do not increase the level of glucose in the blood, but normalize it.
5. Help overcome kidney stones.
6. Mushrooms are rich in micronutrients, supply the intestines with beneficial microorganisms that regulate its microflora. The result is improved metabolism and overall health. Recommended for digestive problems.
7. Vegetable source of vitamin D- a godsend for vegetarians and those for whom animal products are contraindicated for health reasons.
8. For athletes and weight loss good source protein that is better digested than animal protein.

The antimicrobial strength depends on the age of the fruiting bodies. Reaches maximum values ​​in young mushrooms, and gradually disappears with age.

Contraindications and harm

You should refrain from using in the following cases:

• pregnancy;
• peptic ulcer in the acute stage;
• pancreatitis;
• liver disease;
• lactation;
• age up to 7 years.

Contraindicated canned mushrooms expired. Such a product can cause severe poisoning.

Other risks:

• gastrointestinal disorder;
• allergy with individual intolerance to mushroom protein;
• botulism as a result of poor handling of milk mushrooms.

Species diversity

Common milk mushrooms:

• real (white, raw, wet, right) - is considered the most delicious;
• black (nigella) - a brown or almost black mushroom that speeds up metabolism;
• peppery - has a burning taste; in the Caucasus, it is dried, ground into powder and used as an analogue of hot pepper;
• felt (violinist, creaker) - the most caustic of all milkers, therefore, requires the longest processing;
• camphor - an inedible variety exuding strong smell camphor;
• blue (dog, golden yellow lilac) - its white milky juice turns yellow in the air; has antibacterial activity against staphylococcal infections;
• red-brown(euphorbia, milkweed) - completely devoid of bitterness, but less and less common; differs by a unique set of herbal steroids.

It is important for inexperienced mushroom pickers to know the main differences.

Felt

A real mushroom is often confused with felt, or creaker ( Lactarius vellereus).

At white mushroom the cap has a frill in the form of a fringe, and the flesh is on a break with a yellowish tinge. The violinist does not have a frill and the fruiting body is milky white with a cap diameter of 6–25 cm. But if he got into a dish with other mushrooms, nothing bad will happen.

When chewing, an unpleasant creaking on the teeth is felt, which is why such a name has taken root.

In Chinese medicine, the fiddler is used externally to treat lumbago, pain and numbness in the limbs, diseases of the bones and tendons.

In pharmacology, the alcoholic extract of these mushrooms exhibits anti-inflammatory and anti-cancer activity.

Camphor

camphor milky ( Lactarius camphoratus) grows on moist, mossy soils and rotten trees.

The hat is reddish-brown, up to 7 cm in diameter, in young mushrooms it is convex, in mature mushrooms it is concave, funnel-shaped. The flesh is brown, darkens at the break, but the milky juice that stands out does not change color.

Attention! The mushroom is unsuitable for food: the muscarine contained in it (as in the red fly agaric) is resistant to heat treatment and may cause poisoning.

The fungus clearly pronounced odor camphor, so it is difficult to confuse it with edible species. Old fruiting bodies may have a persistent smell of coconut.

peppery

Pepper, or false breast ( Lactarius piperatus), is another twin of the white, conditionally edible mushroom. Suitable for food after careful processing.

It has a peppery taste, hence the name. The only way to get rid of the spiciness is by soaking it for a long time.

Unlike a real milk mushroom, the cap of a pepper (5-25 cm in diameter) is always dry, without mucus and fringe at the edges. Milky juice in the air quickly changes color to olive, while real juice is always white.

In Chinese medicine, it is used to relieve muscle cramps.

In Russia for a long time the milky juice of this fungus was used to remove warts and compresses against purulent conjunctivitis. In the 19th century, they even tried to treat tuberculosis with pepper milk, but to no avail.

In Slavic folk medicine, fried mushrooms were treated for kidney and gallbladder stones.

White

White, or real mushroom ( Lactarius resimus), is the most beloved among the people. The hat is white, in adult mushrooms with a yellowish tinge, 10–25 cm in diameter. It is covered with mucus even in dry weather, and fringe-like fluff is observed on its edges. The flesh is white, changing color to gray or yellowish when cut. The smell is pleasant.

Lives in coniferous and mixed forests of the Urals, the Volga region, Siberia from late July to October.

Along with porcini mushrooms, saffron mushrooms, mushrooms and champignons, it belongs to category 1 mushrooms (the best, by consumer standards, forest gifts).

White mushroom is useful for:

• colds (clears the lungs and bronchi);
• urolithiasis (removes salt);
• diabetes mellitus (regulates blood sugar).

Like all mushrooms, it can cause harm in the form of a gastrointestinal disorder. It should not be eaten with diseases of the liver and stomach, children and pregnant women.

But here's what's weird: in Russian folk medicine, young fruiting bodies boiled without adding salt are used just for the treatment of gastric ailments.

Black

Black breast, or nigella ( Lactarius necator), loves coniferous forests with birch thickets.

Hat at young mushroom convex, becomes funnel-shaped with age, 6–20 cm in diameter. The color is difficult to determine: it varies from brown to black-green. Concentric circles on the cap are often visible. The flesh is light, at the site of the break, juice is released, darkening upon contact with air. The leg is a few shades lighter. The plates are creamy, darken in places of damage.

Speeds up metabolism, helps to lose weight, contains vitamins B and PP.

Has no poisonous twins.

Carefully! Nigella is a heavy food, often causing diarrhea. They actively accumulate radionuclides, so they should not be abused.

Salted/pickled milk mushrooms

When salted, milk mushrooms retain many vitamins, microelements, amino acids, and antibacterial components. Purify blood vessels from cholesterol and digestive tract from toxins, resist carcinogens and viral infections. For better assimilation the product is recommended to eat with mashed potatoes or peas.

It is undesirable to use pickled mushrooms more than twice a week: the vinegar and spices contained in them negatively affect the kidneys and liver.

Pickled milk mushrooms that have undergone a natural fermentation process are a rich source of digestive enzymes.

Excess salt in the diet retains fluid, causes swelling of the legs, bags under the eyes.

Caution should be taken with salty mushrooms, if available:

• joint diseases,
• kidney failure,
• hypertension.

The main thing is to follow the rules of preparation and observe the measure.

* Medicinal mushrooms. Big Encyclopedia. / Vishnevsky Mikhail Vladimirovich. - Moscow: Eksmo, 2014.

As food product the mushroom has a very strange status: in some countries I unanimously recognize it as inedible, but in our country it is considered conditionally edible. This definition should be understood as "becomes edible or inedible depending on the method of processing". It is worth noting that this also depends on the point of view: some nutritionists categorically refuse to recognize this mushroom as edible, while others, on the contrary, argue that it is extremely useful. But the truth, as usual, lies somewhere in the middle. Both the benefits and harms of mushrooms can be manifested under the influence of various factors: the place and method of collecting the mushroom, the type cooking, the amount of food eaten, the state of health of the person who consumed it, etc. Therefore, it is by no means worth it to unambiguously discount it and stigmatize it as “inedible”.

Useful properties of mushrooms

One has only to look at the mushroom to understand why it got such a name - it is massive, overweight, has a heavy hat and a thick leg. Mushrooms are of several types, differing in color. The most common are white and black. This mushroom is very nutritious, almost to the same extent as meat. And the protein content in it exceeds 32%, which is extremely important for those who are fond of vegetarianism. In him great amount vitamins D, B12 and a little. There are also trace elements here: potassium, calcium, sodium, iron, phosphorus, etc. In the breasts there are substances that are called natural antibiotics, which successfully fight tubercle bacillus. They also contain a lot of fiber, which stimulates the intestines. valuable property of these mushrooms is that they can be cooked in any way: salt, fry, boil, bake as a filling in pies, add to minced meat, preserve, marinate and combine with different products. Only milk mushrooms should be handled carefully, observing the mandatory rules: thoroughly clean and wash, boil for at least half an hour, after soaking in cold water for a day and a half.

The benefits and harms of white mushrooms

White mushrooms of this species are considered the safest and they are found more often than others. They are indicated for diabetics and hypertensive patients, since they do not contribute to an increase in blood glucose levels and an increase in pressure. They are good to eat in season. colds, because their antibacterial components cleanse the mucous membranes of the lungs and bronchi. They also remove uric acid salts well, preventing the development of urolithiasis. But in addition to the benefits, there is also harm from white mushrooms. They should not be given to young children, people with diseases of the liver, stomach and intestines.

The benefits and harms of black mushrooms

Nigella, or black breast, is valued primarily for its unusual taste. In addition, it saturates the body vitamins of group B and vitamin PP, stimulates, helps to lose weight and cleanse the gastrointestinal tract. In addition to the benefits and harm from black mushrooms, too. This is a heavy food that can cause indigestion, diarrhea and constipation, so you should not abuse such mushrooms.

The benefits and harms of salted mushrooms

Salted milk mushrooms are very tasty and loved by many. With this method of processing, mushrooms retain most of vitamins, amino acids and other useful substances. They contain only 26 kcal per hundred grams. They, like boiled mushrooms, very nutritious, able to increase the tone of the body, have a positive effect on mood. Salted mushrooms can cause harm if they are not prepared correctly and use low-quality raw materials.

Milk mushrooms are a good meat equivalent for vegetarian table. They are high in calories and are beneficial in a number of diseases. But if handled incorrectly, they can be harmful.

Product benefits

On the basis of some mushrooms, pharmacologists make medicines. Milk mushrooms also “participate” in this - an extract from the fungus is used to prepare drugs against tuberculosis. Other diseases are also treated with the help of preparations from mushrooms:

• The constituents of this fungus have excellent anti-inflammatory properties. This allows the use of milk mushrooms for the preparation of the strongest antibiotics in the treatment of serious diseases.
• Cholelithiasis and urolithiasis, kidney failure will be easier to treat if you eat this mushroom.
• An extract from this milk mushroom is sometimes recommended for gastric diseases. The preparation of pepper mushroom is prescribed for emphysema.
• Since ancient times, such mushrooms have been eaten by the people as a prophylactic against the development various diseases(in particular, blennorey).
• A clear benefit from taking such a product for people suffering from diabetes. With high energy saturation, this product does not contribute to an increase in blood sugar levels.

The use of milk mushrooms is also allowed for people suffering from diabetes. This product does not increase blood sugar levels, and also has anti-inflammatory and preventive properties.

Vitamins of group B, present in milk mushrooms, have good impact on the human nervous system. Therefore, in home menu these mushrooms can be regarded as natural antidepressants.
The energy value of milk mushrooms allows the body to quickly get enough without harming the figure.

There are several popular types data edible mushrooms, among them:

• white (real) milk mushroom (wave);
• yellow;
• bitter;
• red-brown;
• black (nigella);
• peppery.

White (real) breast
yellow milk mushroom
bitter mushroom
Red-brown mushroom
Black breast
pepper mushroom

Also, do not forget that there are false mushrooms. It is almost impossible to distinguish them from edible mushrooms, but in cooking Special attention must be attributed to such types of mushrooms as:

• peppery;
• camphor;
• violinist.

Some experts, although these mushrooms are conditionally edible, even recommend that you stop using them, as improper preparation will lead to unpleasant consequences for the body.

It is worth being more attentive to such types of mushrooms as violin, pepper and camphor, and it is possible to completely abandon the use of such a product.

Harm to the body

Mushrooms must be handled with care. Although such a product has a positive effect on the human body, it can also be harmful.

First of all, it should be borne in mind that milk mushrooms belong to the group of conditionally edible mushrooms. Therefore, if the conditions for their preparation are not followed, poisoning can occur. The second condition is that milk mushrooms should be collected away from industrial enterprises, highways and other environmentally unclean places. They are like a sponge, they absorb all sorts of harmful substances from the atmosphere.

Another reason why harm is done to the body is milky juice (this is a kind of protection against insects). During heat treatment, it loses its toxicity. Upon contact with raw mushroom juice gets on the skin of the hands. If hygiene is not observed, poison can enter the body, albeit in small doses.

Isolation of milky juice on the inside of the mushroom cap

Harm from the product can also be if there are problems with gastrointestinal tract. Due to its density, this mushroom is a “heavy” food, so it takes a long time to digest.

calories

Mushrooms can rightfully be attributed to diet meals. The calorie content of 100 g of the product is estimated at 18.5 kcal. In its own way energy value mushrooms are equated with meat. But according to the biological composition (more balanced), milk mushrooms are more useful than meat products.

The calorie content of the energy components of milk mushrooms, with their low content in the product, makes mushroom dishes quite satisfying, thereby compensating for the absence of some high-calorie dishes on the table.

Contraindications

Despite the fact that from eating mushrooms, the body clearly invaluable benefit, attention should also be paid to real harm that the product can inflict on a person. Don't overdo it mushroom dishes. Milk mushrooms are a heavy product, therefore it is difficult to digest. And, consequently, the body will not have time to cope with the abundance of food consumed. For the same reason, it is contraindicated to use mushrooms with other protein-rich foods.

Like any mushrooms, milk mushrooms are heavy and difficult to digest food.

It should also exclude the "neighborhood" of starchy and flour dishes and the use of animal fats. Milk mushrooms that are not sufficiently processed should not be eaten. It is with regard to these mushrooms that there are a number culinary rules for cooking and salting, from which you should not deviate. But it is not advisable to overdo it - overcooked mushrooms instead of good will bring harm, primarily to the liver.

Peeled and pickled mushrooms, ready to eat

It is contraindicated to consume such a product in any form if there are problems with the gastrointestinal tract (especially with ulcers). Due to the heaviness of the product, you should not add mushroom dishes to the dinner menu. Otherwise, a restless night will be guaranteed. Since the breast is conditionally edible, it is contraindicated in small children.

The nutritional value

In addition to the energy components that determine sufficient calorie content, mushrooms also contain other elements that make mushrooms a valuable food product.

Table - The constituent elements of the fungus

Vitamins and minerals

The benefits of mushrooms are largely due to the presence of vitamins in the composition, a list of which is given in the table below.

The presence of natural micro and macro elements in the composition of milk mushrooms was not found. But the benefits of milk mushrooms do not decrease because of this.

Only with proper and controlled use this product, it will have a positive effect on the health of the human body.