Honey mushrooms are edible mushrooms that grow in colonies on the trunks and stumps of fallen and weakened trees. A characteristic difference of mushrooms from other edible mushrooms is a low stem and an umbrella hat of a yellowish-beige color, darker towards the center. The picking season is honey agarics - the end of summer and until mid-autumn. Useful properties of mushrooms lie in their high content of vegetable protein and dietary fiber, as well as a group of vitamins and minerals. The taste qualities of mushrooms determine their popularity as a food product.

Benefit

The question of whether mushrooms are useful for humans depends on where these mushrooms are collected and how they are prepared. If honey mushrooms are collected in ecologically clean places - forests, nature reserves, and before being eaten they undergo heat treatment, then mushrooms are considered good for health. Their key value for human health lies in the nutrients and vitamins found in hats and legs.

Like other mushrooms, mushrooms are a valuable source of vegetable protein. Combined with their meaty texture, they are especially popular with vegetarians as well as Orthodox fasting people. Mushrooms are quite capable of replacing animal products, providing the body with valuable proteins and amino acids.

Mushrooms are widely used in cooking. Due to its high nutritional value and taste, mushrooms are added to the first and meat dishes - soups, roasts, stews. Fried mushrooms with onions are used as a filling for dumplings, pies and other savory pastries.

Honey mushrooms can be found in many variations of the hodgepodge recipe - a soup with smoked meats and pickles. Pickled mushrooms go well with sauerkraut seasoned with fresh onions and vegetable oil. During Lent, many people eat barley or buckwheat porridge with mushrooms as a nutritious and tasty dish.

Medicinal properties

The complex of vitamins in the composition of mushrooms also determines their benefits for the human body. Mushrooms contain vitamins C, B12, PP, as well as potassium, magnesium, phosphorus and iron.

• Vitamin C - ascorbic acid - has valuable antioxidant properties, helps cells neutralize free radicals. Thanks to him, the body is enhanced production of interferon - a substance responsible for the fight against viruses. Also, vitamin C helps strengthen the walls of peripheral blood vessels and treats bleeding gums.
• Vitamin B12 - riboflavin - is responsible for the normal absorption of iron and is involved in the formation of red blood cells. Thanks to riboflavin, the full absorption of carbohydrates and proteins becomes possible. The substance enhances the action of other B vitamins, having a beneficial effect on the functioning of the heart, brain, as well as on the condition of the skin, hair and nails.
• Vitamin PP takes part in hematopoiesis and maintenance of carbohydrate and fat metabolism. The substance helps to lower cholesterol levels and prevents the development of atherosclerosis. Vitamin PP is known for its hypotonic property - i.e. ability to normalize high blood pressure.
• Magnesium and potassium are the most important macronutrients responsible for the functioning of the cardiovascular system. They prevent the development of coronary heart disease, angina pectoris, arrhythmia and thrombosis of blood vessels.
• Iron is an indispensable substance for the formation of hemoglobin. It is involved in the transport of oxygen to the cells, prevents the development of anemia and thyroid diseases.

The medicinal properties of mushrooms lie in their cap and leg, rich in dietary fiber. Fiber helps to normalize intestinal motility and prevents constipation. Honey mushrooms have a mild laxative effect, which is important to remember for people with a sensitive gastrointestinal tract.

The use of mushrooms is especially useful for people suffering from such diseases:

• immunodeficiency states;
• seasonal colds;
• increased sensitivity of the body, a tendency to allergic reactions;
• anemia;
• high cholesterol;
• excess body weight;
• heartache;
• violations of the digestive process.

Like other mushrooms, mushrooms have contraindications for use, as well as a warning regarding the rules for collection and preparation.

Harm

Raw mushrooms can cause harm to human health. Mushrooms require mandatory heat treatment before use. It is undesirable to eat them raw, because. this can lead to indigestion and food poisoning.

There is always a risk of confusing mushrooms with other inedible mushrooms, especially false mushrooms. Therefore, it is better to collect them in the company of experienced mushroom pickers who can visually distinguish them from poisonous mushrooms.

Like all mushrooms, mushrooms tend to absorb all substances contained in the soil, including poisons, heavy metals, and toxic compounds. It is forbidden to collect them in contaminated areas - near the roadway, near chemical plants and other enterprises that produce toxic waste. Eating such mushrooms is fraught with severe poisoning.

Dietary Properties

Mushrooms mushrooms have valuable dietary properties, especially useful in losing weight and maintaining weight. Low calorie content, combined with a large amount of protein and fiber, ensures long-term satiety and lack of hunger.

However, it should be remembered that the energy value of mushrooms depends on the method of their preparation. Honey mushrooms fried in oil with sour cream is a rather high-calorie dish, because. in the process of frying, they absorb vegetable fats. On a diet aimed at weight loss, it is recommended to add mushrooms to soups or eat boiled or pickled.

calories

The calorie content of mushrooms per 100 grams is 22 kilocalories. Depending on the method of preparation, the nutritional value of the prepared dishes may vary.

• Honey mushrooms fried with onions in sunflower oil have an energy value of 68 kcal.
• With the addition of sour cream 20% fat during frying, the calorie content of the product increases to 205 kcal.
• Pickled mushrooms contain only 18 kcal.
• Yeast pies with mushrooms, baked or fried, have an energy value of up to 300 kcal.

It is important to remember that mushrooms themselves are low-calorie, but as part of dishes containing vegetable oil, dough, sugar, they become high-calorie.

Contraindications

The use of honey agaric is contraindicated in several groups of people suffering from the following diseases:

• gastritis, ulcers, irritable bowel syndrome;
• hypertension and heart problems;
• kidney failure.

Mushrooms in any form - fried, boiled and pickled - are not recommended for people with a sensitive stomach. Pickled mushrooms are especially harmful to those who suffer from gastritis and stomach ulcers, and also tend to increase the acidity of gastric juice. Marinades are known for their mucosal irritant properties, which can exacerbate gastritis.

It is better not to eat salted mushrooms for hypertensive patients, heart patients, as well as people with kidney diseases, because. salt contributes to fluid retention in the body and increases the load on blood vessels.

Can pregnant or lactating women

During pregnancy, mushrooms are not contraindicated, but only those that have been grown and cooked in compliance with heat treatment technologies should be eaten. This guarantees safety for the expectant mother and child.

When eating honey mushrooms, collected independently, there is no such guarantee. There is a risk of poisoning when eating inedible mushrooms, so during pregnancy, you should be especially careful to eat mushrooms in any form.

Pickles and marinades, including mushrooms, should be limited during pregnancy, especially with complications. Hypertension, swelling, toxicosis are common complications during pregnancy, in which it is necessary to exclude salty and pickled foods.

The nutritional value

100 g again contains:

Vitamins and trace elements:

How to use

Honey mushrooms can be consumed boiled, fried, stewed, pickled and dried. They are added to meat and vegetable salads, vegetarian soups, and are also used as a side dish. Fried mushrooms with sour cream are oily and tasty, they go well with meat and cheese, boiled or fried potatoes.

• Boiled mushrooms are a good dietary product. To improve the taste of this dish, they can be served with a small amount of vegetable oil (no more than 1 tablespoon), vinegar and fresh onions.
• To prepare the marinade for mushrooms, vinegar, vegetable oil, salt and sugar are used. From spices, black peppercorns and cloves are added.
• In dried form, mushrooms lose up to 95% of moisture, and their calorie content increases by 10-15 times. Dried mushrooms are added in small quantities to soups, where they give the broth a rich mushroom flavor. If necessary, dry mushrooms are soaked in water or milk before cooking.

As an alternative to boiling, fresh mushrooms can be rinsed in running water, then placed in a dry frying pan and kept on a medium heat until all the liquid has evaporated. There is no need to pour oil into the pan.

Storage

The best way to store mushrooms is drying and freezing. Honey mushrooms are dried naturally, strung on a thread and left in a dry, warm room. Instead, you can use the oven by spreading the mushrooms on a baking sheet and sending them to the oven at medium temperature for 1-2 hours. There are special tumble dryers available from small appliance departments. With their help, you can get dried mushrooms in less than one hour. In this form, mushrooms must be stored in a dry and protected from sunlight place.

Frozen mushrooms lose most of their useful properties, but after defrosting they can be fried, stewed and pickled. Before freezing, mushrooms must be boiled in salted water for half an hour, then cooled at room temperature. After defrosting, it is undesirable to re-freeze mushrooms, because. they lose their elastic consistency and become unusable.

How to choose

When self-collecting, it is important not to confuse them with false mushrooms. Otherwise, the use of inedible mushrooms is fraught with indigestion, diarrhea and food poisoning.

The main signs by which you can distinguish true mushrooms from false ones:

• the leg should not be longer than 5 cm (for false mushrooms, it is usually more than 6 cm);
• in true mushrooms, hats should be covered with small scales of light beige or brown;
• the plate of the fungus should be pale yellow (in false mushrooms it has a greenish tint);
• a real honey agaric should have a “skirt” on the leg.

When choosing frozen mushrooms, you need to look at the expiration date. There should be no frost on the packaging. Sticky or damaged mushrooms indicate that they have been frozen repeatedly.

What do they match with

Honey mushrooms go well with the following food groups:

• dairy - sour cream, hard cheese, butter;
• meat - beef, pork, chicken;
• legumes - beans, lentils;
• cereals - barley, buckwheat;
• vegetables - onions, eggplants, cabbage, potatoes;
• spices - black peppercorns, allspice, cloves, coriander, cilantro.

In combination with meat products, mushrooms become quite difficult for digestion, so it is better not to eat fried meat, chicken stew in sour cream with mushrooms for dinner and before bedtime. Vareniki with mushrooms can be consumed at any time, and oven pies with mushrooms are best eaten in the morning.

Honey mushrooms are delicious and healthy mushrooms that have a high nutritional value for men, women and children. This is a low-calorie and tasty product, rich in vegetable protein, vitamins and trace elements. It is recommended to use mushrooms collected in ecologically clean natural areas (forests, reserves, hunting grounds). Before use, mushrooms must be boiled in salted water, then added to soups, meat and vegetable dishes, salads, marinades and other dishes.

Honey mushrooms are one of the most popular and delicious mushrooms. They are prolific, and you can find a mushroom in the forest from the end of summer to the deepest autumn. This lamellar species of mushrooms has a very pleasant aroma. The structure of its pulp is quite dense, and many people compare it in taste with chicken meat. Therefore, it is not surprising that mushrooms are prepared in a variety of ways, from salting to stewing in sour cream.

But how many calories are in honey mushrooms prepared in different ways? As you know, there are few calories in raw, boiled and dried mushrooms of different types, the average is 15-20 Kcal per 100 g. Compared to other products, this is quite a bit. If we talk specifically about mushrooms, then this is 22 Kcal. But this indicator will also depend on how exactly the mushrooms are cooked. Indeed, during frying, a sufficiently large amount of oil is added to them, and during pickling, sugar and other components are added.

Therefore, it is necessary to discuss in more detail what kind of calorie content mushrooms have in finished form, and whether they can be consumed during a diet.

How many calories in boiled mushrooms

When mushrooms are boiled, they practically do not lose their beneficial properties, and the calorie content of the product also does not change. If you boil mushrooms in salted water for ten minutes, their calorie content will remain at the level of 22-24 Kcal.

1. If you are dealing with forest mushrooms, they should be carefully sorted out, from each, even the smallest mushroom, cut off the root stalk, and then rinse under running water.
2. Only after that you can start cooking mushrooms. The water in which they will cook should be well salted. Mushrooms should be cooked for 15-20 minutes. Then they should be discarded in a colander and rinsed well again.
3. Honey mushrooms, like all other wild mushrooms, should be boiled 3 times, then washed.

These are necessary security measures that completely exclude mushroom poisoning. Often there are situations in which even edible mushrooms cause intestinal disorders. During the preparation of any forest mushrooms, nevertheless, the current environmental situation should be taken into account. And mushrooms, like a sponge, absorb everything bad from the earth. Once again, boil the mushrooms in clean water for 10 minutes - this is not such a difficult measure.

It is precisely because of the polluted environment that one should go farther into the forest to pick mushrooms. It is better to stay as far away from roads and factories as possible. In addition, it is necessary to avoid dangerous to health, the so-called false mushrooms. The real ones have a film ring around the stem under the hat. In false mushrooms, it is usually barely noticeable. Real mushrooms have brown legs and hats. "Fakes" may have a white leg and a bright hat with a non-uniform color.

How many calories in pickled mushrooms

In pickled mushrooms, usually only 24 kcal. This figure may change slightly when sunflower oil is added to the brine.

How many calories in fried mushrooms

Fried mushrooms are significantly higher in calories. This is 150-160 kcal per 100 gr. product. Such a significant difference in calories depends on the addition of a significant amount of frying oil to the dish.

How many calories in stewed mushrooms

If you are interested in the question of how many calories are in honey mushrooms, if they are stewed, then this is 75-80 Kcal. Stewing involves preliminary frying, and then the dish is stewed for some time over low heat. At the same time, the oil that the mushrooms absorbed during frying goes into the broth. Because mushrooms lose calories.

honey agaric rich in vitamins and minerals such as: vitamin B2 - 21.1%, vitamin B5 - 27%, vitamin B9 - 12%, vitamin C - 12.2%, vitamin PP - 53.5%, potassium - 16%, chromium - eleven %

What is useful Honey agaric

• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B9 as a coenzyme involved in the metabolism of nucleic and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and protein, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, congenital deformities and developmental disorders of the child. A strong relationship was shown between the level of folate, homocysteine ​​and the risk of cardiovascular disease.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.

A complete guide to the most useful products you can see in the application

According to mycologist Mikhail Vishnevsky, mushrooms are a real forest "pharmacy", a universal tonic and stabilizer of human health.

Honey mushrooms are the popular name for mushrooms belonging to different families: Physalacrye, Strophariaceae, Tricholomovye (Row) and others. No wonder the mycologist from the USA, Thomas Volk, dubbed autumn mushroom the curse of modern taxonomy.

They grow on stumps and trunks of weakened, damaged trees. The mushroom has an umbrella-shaped scaly cap and a rather thin stem. Color yellowish, cream. They grow in colonies. Harvesting season is from August to October.

Composition and calories

Calorie content of 100 g of mushrooms - 22 kcal.

Nutritional value per 100 g

• water - 90 g;
• proteins - 2.2 g;
• fats - 1.2 g;
• carbohydrates - 0.5 g;
• dietary fiber - 5.1 g;
• mono- and disaccharides - 0.5 g;
• ash - 0.5 g.

vitamins

• C (ascorbic acid) - 11 mg (12.2% of the daily requirement);
• B2 (riboflavin) - 0.4 mg (22.2%);
• B3 (PP, niacin) - 10.7 mg (53.5%);
• E (tocopherol) - 0.1 mg (0.7%).

Micro and macro elements

• Iron - 0.8 mg (4.4%);
• Potassium - 400 mg (16%);
• Calcium - 5 mg (0.5%);
• Magnesium - 20 mg (5%);
• Sodium - 5 mg (0.4%);
• Phosphorus - 45 mg (5.6%).

Why are mushrooms useful?

Fresh mushrooms are a good source of protein and vitamins. However, they are not overloaded with calories. That is why they are included in the diet of vegetarians and losing weight.

Barely collected, subjected to a short heat treatment, mushrooms, due to their composition, have a positive effect on the human body:

• Vitamin B3 (PP), which mushrooms contain, is involved in fat, carbohydrate and protein metabolism, in the formation of red blood cells, improves the secretion of bile and gastric juices. It dilates blood vessels, facilitates blood flow, lowers blood pressure, prevents thrombosis, and normalizes cholesterol. It has a beneficial effect on the functioning of the gastrointestinal tract, pancreas, liver, nervous system, and brain. Maintains good condition of the skin.
• Without vitamin B2 (riboflavin), growth and restoration of body tissues, good absorption of iron, full-fledged work of the heart, brain, and reproductive system are impossible. With the help of riboflavin, protein is digested, sugar is converted into energy, and the action of vitamins B6 and B9 is enhanced. Riboflavin improves vision, enhances color and light perception. Affects the condition of the skin, hair, nails.
• Ascorbic acid is an antioxidant, a neutralizer of free oxygen atoms. Prevents tissue destruction, strengthens blood vessels, fights toxins, improves skin condition, helps heal wounds. Increases immunity, relieves anxiety, restores sleep, relieves bleeding gums.
• Potassium and magnesium contribute to the stable functioning of the heart, affect the elasticity of blood vessels, reduce blood viscosity, and prevent thrombosis. Their deficiency in the human body can lead to heart pain and arrhythmia.
• Iron is responsible for creating hemoglobin and transporting nutrients to all organs. Therefore, honey mushroom dishes are useful for people suffering from anemia. Iron also helps the thyroid produce hormones and is involved in regulating body temperature.
• The product has a laxative effect, which is useful for chronic constipation. But people with weak stomachs can get diarrhea.

In folk medicine, mushrooms are used as natural antibiotics. With the help of alcohol infusion, warts are removed.

Honey mushrooms, like other mushrooms, yeasts, algae and lichens, contain beta-glucans - sugars that are part of medicines. These compounds prevent the development of cancerous tumors, diabetes, hypertension and atherosclerosis. Doctors recommend them to fight staphylococcus aureus and E. coli.

Based on the mycelium of autumn mushrooms (Armillaria borealis), protein bread is prepared for patients with diabetes.

In Austria, these mushrooms are used as a natural laxative.

Scientists from China have proven the inhibitory effect of mushroom extract on Ehrlich's carcinoma and sarcoma-180.

Pickled

Pickled mushrooms are significantly inferior to fresh ones in terms of nutrient content, but they are loved for their interesting taste.

The mucus secreted by pickled mushrooms has a beneficial effect on the stomach.

Ironically, due to the high content of acetic acid, salt and spices, they are not recommended for people with diseases of the gastrointestinal tract.

frozen

Freezing is the best way to preserve mushrooms in terms of preserving their biochemical composition. But it is precisely the mushrooms, because of their aggressive effect on the gastrointestinal tract, that it is customary to boil before freezing. And this affects the benefits of the product not in the best way.

In order not to lose nutritional properties, freezing of fresh, unprocessed mushrooms should be quick or, as it is also commonly called, shock, deep.

100 g of dried mushrooms, due to the loss of moisture, have an increased calorie content and protein content. They are stored for a long time, take up little space and do not lose their pleasant mushroom aroma over time. But, unfortunately, during drying, many useful properties disappear.

It is believed that dried mushrooms are able to absorb harmful substances and remove radionuclides (radioactive substances that kill cells).

Dietary Properties

Dieters may be interested in honey agarics not only for their low calorie content, but also for the presence of chitin in the composition.

In nature, chitin is found in the shells of crustaceans, butterfly wings. It is to this natural compound that the fungus owes its dense “fleshy” structure. The human body uses it to form bones, nail plates and hairline. It is an ingredient in many medicines.

Chitin is a substance that can bind fat molecules and remove them from the body. In addition to fat, it takes away toxins with it, serves as a source of fiber, improves intestinal motility and helps with constipation.

Nutritionists say: if you replace meat products with mushrooms, you can lose up to 5 kg of weight in a month. But since mushrooms are heavy food for the digestive tract, this cannot be done without medical approval.

Harm, contraindications and possible consequences

Honey mushrooms are conditionally edible mushrooms. They can not be eaten raw, because they can cause poisoning. The use should be preceded by at least half an hour of cooking and subsequent washing.

These mushrooms, especially fried and pickled, are a popular snack throughout the post-Soviet space. But in Europe they are not so supportive. Too often they cause indigestion and diarrhea.

Honey mushrooms are contraindicated for persons:

• experiencing digestive problems;
• having kidney failure;
• categorically for children under 5 years old, and after 5 - to a limited extent;
• women in the process of bearing a child and during lactation;
• persons with pathologies of the heart, hypertensive patients.

The undoubted minus of these gifts of the forest: they accumulate salts of heavy metals, which do not disappear during processing.

Uncontrolled use of mushrooms can lead to pancreatitis, complications in the gastrointestinal tract, and inflammation of the pancreas.

Selection Tips

With self-collection, false mushrooms should be distinguished from real ones:

1. The main sign of an edible specimen is a ring, a “skirt” made of a thin film on a mushroom leg.
2. Honey mushrooms have a light brown hat with small dark scales, while false ones have a brick or gray color.
3. The plate of an edible mushroom is pale yellow, creamy, poisonous - with a greenish tint;
4. If the mushroom is too long, more than 6 cm, the leg is inedible.

When choosing frozen in the store, you need to pay attention to the date of sale. Mushrooms sticking together, dark color, ice are signs of improper transportation and repeated freezing. The product must not show signs of mold.

Cooking rules

The basic rule is thorough, at least half an hour, heat treatment. Honey mushrooms can be boiled in water or put in a pan, wait until the liquid is released and let it boil. Then rinse and use for cooking.

Honey mushrooms perfectly absorb fats: when frying in oil, their calorie content increases by 10 times.

Mushrooms are treated differently.

The taiga residents blame them for the lack of taste, wateriness. Here they are found everywhere, but other mushrooms are preferred to them.

In other regions, they love fried and pickled mushrooms, mushroom caviar. And due to the fact that mushrooms feel good in artificial conditions and are patient with long-term transportation, they can be found on store shelves at any time of the year.

Read, it's interesting: Useful properties of oyster mushrooms.

Honey mushrooms are the favorite mushrooms of all culinary specialists in the world. With the right preparation, they are always very tasty, crispy and healthy. They are used in many dietary dishes and delicacies, seasoned with various spices and sauces, which makes this mushroom variety a real work of art made by the chef. It is very easy to cook mushrooms at home. The benefits, harms, calorie content and nutritional value of the product are described in any cookbook. You will also find interesting recipes there.

The benefits of honey mushrooms

These mushrooms have long been highly valued in medicine. They are used as natural antibiotics, because mushrooms are endowed with many antiviral properties. They also help in the event of malignant tumors, since their anticancer effect has been noted by physicians of all countries. Honey mushrooms will also be useful for intestinal diseases, they are able to fight even with staphylococcus aureus.

Honey mushrooms, the benefits and harms of which are certainly known to every doctor, contain a lot of copper and zinc. Therefore, if you have problems with blood clotting or with the circulatory system as a whole, then the therapist will definitely recommend eating more of this delicacy. One serving of mushrooms for lunch can replenish the daily supply of these elements in the body.

The benefit of mushrooms also lies in the fact that they contain thiamine, a very important and rare component in nature. It has a positive effect on reproductive function and the nervous system. Few people know that these mushrooms can compete with fish in terms of the amount of phosphorus they contain. It also contains a lot of iodine and potassium.

Harm

Delicious honey mushrooms, the benefits and harms of which are balanced, as on a scale, in addition to positive properties, they also have negative ones. One of them is a laxative effect. Some people with constipation will benefit from this. But in most cases, in persons with a weak stomach, heavy consumption of mushrooms can cause diarrhea. In addition, mushrooms are difficult to digest and can adversely affect the functioning of the digestive system as a whole.

Honey mushrooms can harm if they are false. To choose the right edible mushrooms, you need to pay attention to the leg. A “skirt” should be present on it, only then the mushroom can rightfully be considered real. In addition, you can see small dots on the hat, which also indicate the edibility of mushrooms. In false mushrooms, it is usually smooth, monophonic and slippery.

Remember also that mushrooms need to be boiled for at least 30 minutes. Only then all the toxins contained in them are digested. If you collect mushrooms yourself, look at the encyclopedia, it describes in detail the edible and false mushrooms, the benefits and harms of this plant, as well as their other characteristics.

Calorie content and nutritional value

These mushrooms are very popular in diet food. They have a very low calorie content: only 22 kcal per 100 grams of product. Therefore, people who want to quickly lose weight can safely use them for breakfast, lunch and dinner. The main thing at the same time is to have a healthy digestive system, so that mushrooms are easily and without problems digested.

The biochemical composition of mushrooms suggests that they are very nutritious. They contain large amounts of vitamins of group B, as well as E and C. There are also many trace elements, such as iron, potassium, calcium, copper, phosphorus and zinc. Found in this variety of mushrooms and a large amount of ash, amino acids, natural sugar and fiber.

Most mushrooms are made up of water. But they also have protein - 2.6 g per 100 grams, carbohydrates - 7.8 g per 100 and fats - 0.2 g per 100 grams. Honey mushrooms, the benefits and harms of which should be known to every lover of dishes from this product, can actually replace a full-fledged side dish for meat or fish.

Tasty and healthy dishes from mushrooms

This product is a wide field for experiments for every cook. The benefits and harms of mushrooms, their nutritional value and nutritional value are not a secret for true professionals in their field. For example, julienne is a romantic French dish. For it, you need to boil the chicken legs together with the onion, separate the meat from the bones and stew it in a frying pan with spices. Next, fry the mushrooms with butter and chopped onion rings. Add the previously cooked meat, flour and sour cream there and simmer over low heat for several minutes.

Honey mushrooms, the benefits and harms of which are equivalent and even interconnected, still allow you to cook very interesting dishes that can surprise you with their taste and satiety. One of them is mushroom gravy with potato pancakes. Mash boiled potatoes like mashed potatoes, add an egg, salt and pepper, a little flour and fry like meatballs. Grind honey mushrooms in a meat grinder, stew them with onions until cooked, pour sour cream with flour and let boil. Serve potato pancakes topped with mushroom sauce.

Honey mushrooms: the benefits and harms of a pickled product

You can stock up on these delicious mushrooms for the whole winter. To do this, they are boiled several times, draining the water until it becomes clean. Next, bring the mushrooms to a boil, remove the foam with a slotted spoon and cook for half an hour. We take it off the fire. Pour the liquid out of the pan, fill it with fresh water and cook again for 30 minutes. The mushrooms should boil well to get rid of the heavy metals and harmful substances contained in them.

For the last time, pour the mushrooms so that the water barely covers the mushrooms. Add salt, pepper, bay leaf, boil a little and pour into jars. Pour vinegar into each container (1 tablespoon per liter). We twist the jars and put them in a dark, cool place.

Such pickled mushrooms are very useful. They contain lecithin, which prevents the formation of cholesterol. In addition, pickled mushrooms are able to fight viruses, help us lose weight and contain many nutrients. And they are very tasty, which is a decisive factor. After all, it is simply impossible to imagine a festive table without pickled crispy mushrooms.

Some people are very distrustful of wild mushrooms, believing that they have no use. Such an erroneous opinion, unfortunately, has spread to mushrooms. However, it is completely unfounded - the benefits of forest mushrooms become obvious. To do this, simply familiarize yourself with their composition. Today you can find an abundance of information detailing the beneficial properties of a particular type of fruiting body. In fact, mushrooms are a unique gift of nature that cannot be written off and considered absolutely useless.

The well-known mycologist Mikhail Vishnevsky has long made a conclusion regarding the health benefits of mushrooms. According to him, this is a real forest "pharmacy" that saturates the human body with vitamins and keeps it in good shape. It turns out that mushrooms are valued not only in cooking, but also in medicine. With the help of these fruiting bodies, many serious diseases are treated.

A lot of information is known about mushrooms today. These mushrooms are very much appreciated among mushroom pickers, because the nature of their growth is unique. The fact is that honey mushrooms mostly grow on stumps, rotten trees and fallen branches. They love forest clearings very much, so lovers of "silent hunting" know exactly where to look for them. In addition, honey mushrooms do not tolerate loneliness and grow up with whole families. To meet these mushrooms on your way is a real success, because you can harvest a good harvest from one small area. Mushrooms are also universal: various dishes and preparations for the winter are prepared from them.

Many people, getting closer acquainted with the benefits of mushrooms, immediately become eager to go to the forest for a mushroom harvest. But I must say that the taste of these mushrooms is not far behind, because eating them is a pleasure. However, with mushrooms, as with any other mushrooms, you need to be careful, because along with vitamins, they can also do harm. From this article, you will learn in detail about the benefits and harms of mushrooms.

What benefits do wild mushrooms bring to the human body?

As already noted, in order to appreciate the full benefits of mushrooms for the human body, it is necessary to familiarize yourself with their biochemical composition. Like all other edible mushrooms, mushrooms are 90% water and protein, which is very useful. The remaining 10% are vitamins, amino acids and beneficial trace elements. However, even this small percentage is sufficient to positively influence the body and keep it in good shape. In addition, mushrooms are widely used in the field of medicine.

So, what benefits do mushrooms bring to the human body, and why are they so popular? Firstly, studies have shown that these mushrooms contain a large amount of B vitamins, as well as C, E and PP. In addition, they contain many trace elements important for the human body: magnesium, zinc, copper, sodium, iron, calcium, potassium and phosphorus. I must say that the presence of calcium and phosphorus makes mushrooms equal to fish, as well as other seafood. Thus, vegetarians prefer to eat these particular fruiting bodies. It also contains sugar, fiber and ash.

Another advantage of honey mushrooms is its low calorie content. The fact is that there are only 22 calories per 100 g of fresh product. In this regard, mushrooms are often used during diets and fasting. Many nutritionists recommend introducing these mushrooms into the daily diet of most of their patients. After all, mushrooms are a source of protein and other vitamins, and due to their low calorie content, the body is not overloaded with excess substances.

The benefits and harms of autumn birch mushrooms

The most popular representatives among these fruiting bodies are autumn mushrooms, the benefits and harms of which we will now consider. Although it should be noted that all types of edible mushrooms have almost the same useful properties. Among the autumn representatives, mushrooms are most often found growing on deciduous trees, in particular, on birches, aspens, acacias, oaks, etc. In total, autumn mushrooms can settle on more than 200 species of trees and shrubs. The peak of the fecundity of these mushrooms falls on the month of September, and they can most often be found on birch stumps.

In the people, such mushrooms are called "birch". A lot of information is also known about the benefits and harms of birch mushrooms. So, only 100 g of this product can satisfy the daily human need for essential trace elements. Copper, zinc, magnesium and iron, which are part of honey mushrooms, have a positive effect on the processes of hematopoiesis. That is why doctors often recommend that people with anemia eat dishes from these fruiting bodies. As you can see, mushrooms are very much appreciated not only on the gourmet table, but also in medicine. So, with regular consumption of them in food, the level of hemoglobin increases and the work of the thyroid gland normalizes.

The benefits and harms of royal and winter mushrooms (flammulin) for men

Similar benefits are brought by royal mushrooms or golden flakes. Although they differ slightly in appearance from ordinary mushrooms, nevertheless, the beneficial properties remain unchanged for all edible species. The same can be said about summer and spring mushrooms. As for the winter honey agaric (flammuline), here the benefits are obvious, because it does not have false twins. This means that the possibility of confusing it with false species and thus harming your body is reduced to zero. In addition, winter mushrooms contain anticoagulants that perfectly thin the blood. Therefore, people suffering from thrombophlebitis or increased blood clotting are advised to conduct a course of treatment with mushrooms.

However, it must be remembered that mushrooms should be eaten in moderation, otherwise it can cause food poisoning and even serious gastrointestinal diseases. I must say that it is highly not recommended to use these mushrooms at night, because this is a heavy food. In addition, mushrooms can cause harm to the body with improper primary processing. They need to be thoroughly soaked in water and boiled for 20 minutes. Boiling mushrooms is a mandatory “ritual”, because otherwise the risk of getting an upset stomach increases significantly.

What else can be said about the benefits and harms of mushrooms for humans? If we talk about the benefits, then this product has antimicrobial and even anti-cancer effects. In the presence of Escherichia coli or Staphylococcus aureus in the body, it is just useful to use mushrooms. People with coronary heart disease, as well as diabetes, are advised to make a tincture of mushrooms and take a course of 3 weeks 2 times a year.

The benefits and harms of pickled, cooked and frozen mushrooms

False mushrooms cause the greatest harm, because many edible species can be confused with them. However, armed with knowledge that allows you to distinguish edible from inedible mushrooms, you will successfully avoid danger and serious consequences. It is also necessary to remember about the correct heat treatment. The fact is that mushrooms contain a substance called chitin, which has an extremely negative effect on the body. And when boiled, its amount is minimized and does not pose a danger. Therefore, poorly cooked mushrooms will have a corresponding effect on the body. In addition, these fruiting bodies are not recommended for use during exacerbations of diseases of the gastrointestinal tract, liver and kidneys. You can also not give this product to children under 11 years old, as their body has not yet learned to digest it.

Pickled mushrooms

As you know, many dishes and preparations for the winter can be made from fresh mushrooms. Do these fruiting bodies lose their useful properties during processing? For example, is there any benefit from pickled mushrooms? It must be said that honey agaric is one of the few products that practically does not lose its beneficial properties after processing. The benefits and harms of pickled mushrooms remain unchanged if you put them along with fresh ones. Despite canning, most of the vitamins, amino acids and mineral salts do not disappear in these mushrooms. And besides, pickled mushrooms do not become more high-calorie.

Frozen mushrooms

But the benefits of boiled and then frozen mushrooms are more obvious. It is believed that the freezing process is the best way to preserve their biochemical composition. However, as already noted, they must first be boiled.

The benefits and harms of dried, fried mushrooms and mushroom caviar

Dried mushrooms

Speaking about the benefits and harms of dried mushrooms, it can be noted that 100 g of the product also has an increased calorie content. This is due to the loss of moisture in the fruiting body, so the protein content and calorie content increase. The main benefit of dried mushrooms is that they are stored for a long time and do not lose their pleasant mushroom aroma. Unfortunately, most of the nutrients disappear during drying. However, there is an opinion that this product is able to remove radioactive substances from the body.

Fried mushrooms

And what can be said about the benefits and harms of fried mushrooms? First of all, the calorie content of fruiting bodies prepared in this way increases. This is mainly due to vegetable oil and other commonly used products, such as sour cream or mayonnaise. So, the number of calories per 100 g of fried mushrooms increases from 22 to 60. Therefore, for those who follow the figure, eating fried and stewed mushrooms is undesirable. However, you can cut calories by being careful about adding mayonnaise, sour cream, and butter to meals. I must say that fried mushrooms perfectly satisfy hunger, because they are very satisfying and nutritious. Similarly, one can note the benefits and harms of caviar from honey mushrooms.

In the diverse Russian forests, you can find a lot of both edible and poisonous mushrooms. For example, mushrooms are edible mushrooms. According to the classification, they are of several types. According to many lovers of quiet hunting, all varieties are harmless. However, there is another opinion, because mushrooms are mushrooms, the benefits and harms of which are being studied by researchers. Despite the nutritional value of the product and its diversity, there are still samples in nature that cause human poisoning.

Useful properties of mushrooms

The benefit of honey mushrooms lies in the balance of substances useful to the body. And the high water content (over 90%) ensures low calorie content, which makes them a dietary dish.

Chemical composition again:

• essential amino acids - support all biochemical processes in the body, improve the work of hormones, increase immunity, increase oxygen access at the cellular level;
• protein is a building material for muscles, the brain, the concentration of this substance equates mushrooms to meat;
• unsaturated fatty acids - regulate metabolic processes, increase brain activity, restore damaged DNA;
• vitamins - A, the entire group B, D, E, C, PP;
• trace elements - calcium and potassium, iodine, phosphorus, copper, zinc, sulfur;
• antioxidants - support all energy processes in the body, cell division;
• organic acids and urea - have an antitumor effect, improve the process of hematopoiesis, promote the production of hormones.

Regular use of mushrooms increases hemoglobin in the blood. The high content of iodine stabilizes the functioning of the nervous and reproductive systems. It is believed that mushrooms have an antimicrobial effect, they are able to suppress conditionally pathogenic microflora (staphylococcus aureus, E. coli).

Negative effect on the body

Despite all the useful properties, mushrooms have their drawbacks. The harm lies in the fact that they are a heavy product for the digestive system. Therefore, they are not recommended for children under 7 years of age. This is due to the high content of chitin (a biological spongy substance that occurs naturally in the shells of crustaceans).

Chitin is chemically similar to cellulose. Regular intake of this substance in the body can disrupt the intestinal microflora and lead to the activation of pathogenic bacteria.

• atonic gastritis;
• low acidity of the stomach;
• peptic ulcer;
• oncological diseases;
• intestinal obstruction;
• chronic constipation.

Mushrooms should not be used by patients who have undergone surgery on the organs of the digestive system. Pregnant women should be wary of including mushrooms in the diet; if possible, it is better to exclude this product.

If, after eating mushrooms, a person feels a slight malaise, heaviness in the stomach, nausea, mushrooms should be immediately excluded from the menu. This condition does not require hospitalization and resolves on its own without specific treatment. Assistance includes:

• if possible, induce artificial vomiting;
• give sorbents (activated carbon);
• drinking regime at least - 1.5 liters of water;
• to prevent dyspeptic disorders, pancreatic enzymes should be taken - pancreatin, mezim, creon;
• until the normal functioning of the digestive system is restored, follow a dietary diet and a gentle cooking regimen.

The risk of honey mushroom poisoning

When picking mushrooms on your own, it is necessary to carefully evaluate their appearance - color intensity, type of fruiting body, stem. The danger lies in edible mushrooms are easily confused with false mushrooms, which are very similar.

The main distinguishing feature of an edible mushroom is a characteristic ring in the form of a skirt at the base of the fruiting body. In false mushrooms, it is absent. Poisonous mushrooms have a sharp earthy smell and a bright, uneven color. The caps of edible mushrooms are covered with small scales; in poisonous mushrooms, they are smooth.

False mushroom is a poisonous mushroom. Poisoning is not fatal if you seek medical attention in a timely manner. Toxins released by poisonous mushrooms affect the central nervous system, disrupt the water-salt balance, and cause malfunction of the liver, intestines, and kidneys.

Symptoms of poisoning with false mushrooms:

• nausea that develops within the first hour after consumption, vomiting, pain in the stomach and abdomen, cramps, diarrhea;
• a slight increase in body temperature, chills, pain in the head, muscles and bones, lethargy;
• clouding of consciousness, dizziness, convulsive contraction of muscle tissue.

Poisoning with mushroom poisons requires complex medical treatment in a hospital - removing toxins, preventing dehydration, maintaining the functioning of internal organs, monitoring kidney function.

Cooking methods

Organoleptic properties make mushrooms and dishes from them in demand among the population. Mushrooms have a pleasant smell, aroma, mild taste.

When frying and salting, fresh mushrooms lose some of the nutrients. To preserve trace elements and vitamins, it is better to boil them. The absolute record holders for the preservation of useful properties are dried mushrooms.

A common way to cook mushrooms among housewives is canning for the winter.

Mushrooms can be pickled subject to the recipe, temperature regime and heat treatment. Home canned food is a dangerous source of a serious infectious disease - botulism.

Botulinum toxin or neurotoxin is a deadly poison for humans. Therefore, people with signs of botulism are urgently hospitalized. Lethal outcome can be avoided only with the timely introduction of a special serum.

How to recognize the symptoms of botulism:

• the disease begins suddenly and acutely 4-6 hours after the use of canned mushrooms;
• neurological disorders predominate - headache, weakness, visual impairment (dilated pupils, drooping eyelids, strabismus, painful reaction to light), muscle paralysis;
• a dangerous symptom - respiratory failure, a feeling of pressure in the chest, lack of air, the victim has shallow breathing;
• gastroenteritis develops - vomiting, diarrhea, abdominal pain, swallowing disorders.

Honey mushrooms are a valuable product in the human diet. In order for its use to be useful and safe, it is better to purchase a product from trusted manufacturers, where mushrooms are grown on an industrial scale. At home, it is important to adhere to the rules and cooking technologies.

Mushrooms are called "forest meat". This is not surprising, because they are a storehouse of protein and vitamins necessary for a person.

One of the most famous and beloved mushroom pickers is mushrooms. They grow in families on stumps, so they are easy to collect. They are not affected by worms.

Mushrooms have found their application in cooking and folk medicine: they are used to prepare delicious gourmet dishes and use them as a medicine.

How to choose

Mushroom is the common name for mushrooms that belong to different families. The product got its name from the way it grows: most of them grow on dried stumps and fallen trees.

The time of appearance of honey agaric is autumn. In Siberia, they are harvested in September, in the southern strip - in October-November.

Fans of hiking in the forest collect mushrooms themselves. Some prefer to buy in stores or on the market. It is important to distinguish true mushrooms from false ones, which are poisonous to humans.

Before entering the store, the product is certified, therefore, there is no danger of stumbling upon a poisonous mushroom.

Honey mushrooms in the store are sold fresh, frozen, pickled. The main thing is to know how to choose good specimens.

With canned mushrooms, everything is relatively clear: the expiration date, the integrity of the can are important. The brine should not be cloudy, the lid should be closed tightly.

When buying or collecting fresh mushrooms, you need to pay attention to the following parameters:

• Color - honey brown or dark brown.
• Hat - lamellar, in the form of a hemisphere or umbrella. In young specimens, it is covered with scales, in older specimens it is smooth.
• The leg is thin, white with a ring-skirt.
• The mushroom itself is elastic, does not fall apart when pressed, pleasant to the touch.

In a store or in the market, it is worth smelling the product. A fresh mushroom has a subtle, pleasant, mushroom smell.

Stale ones emit a strong smell of rot or mold.

In the forest you can meet false mushrooms. Their characteristic features:

• The hat is reddish or gray-yellow.
• Emits an earthy odor.
• The skirt is missing.
• The plates are gray-brown or earthy yellow.

If there are doubts about the safety of mushrooms, it is better not to collect or buy them. Mushroom poisoning has the most negative consequences, even death.

Compound

Mushrooms are famous for their low calorie content and rich vitamin and mineral composition. For this, nutritionists love them and offer to include them in the menu of losing weight.

The calorie content of 100 g of fresh or boiled mushrooms is as follows:

• 22 kcal;
• 2.2 g protein;
• 1.2 g fat;
• 0.5 g of carbohydrates;
• 5 g of dietary fiber;
• 90 g of water.

The glycemic index is again 10. Insulin index - 30 units. For pickled mushrooms, the energy value and nutrient ratios will remain the same. However, salt and vinegar are used for the marinade, which reduces the dietary value of the product.

If vegetable oil and sugar were used during salting, then the calorie content will already be 47 kcal.

Effect on the body, beneficial properties

The main value of mushrooms is that they contain a lot of protein., so they can replace meat, while the product is low-calorie.

These mushrooms contain the following vitamins and minerals: B1, B2, C, PP, K. They ensure the normal functioning of the nervous and digestive systems.

trace elements- potassium, calcium, zinc, magnesium, phosphorus, thiamine are necessary for the functioning of the cardiovascular, reproductive system, strong bones, teeth, good vision.

The positive effect of mushrooms on the body is manifested in the following:

• increase the level of hemoglobin;
• normalize digestion;
• make strong bones;
• reduce blood glucose levels;
• prevent the formation of tumors;
• contribute to the growth of muscle mass.

Due to the low glycemic index, mushrooms normalize the amount of sugar in the blood. Therefore, they are used in diabetes. The protein content makes them an indispensable food for athletes.

Pregnant women need an increased intake of vitamins and minerals. Honey mushrooms help maintain hemoglobin, supply the body with calcium and magnesium, which are so necessary for the normal development of the child.

Aged people due to age characteristics, they cannot eat a lot of meat. Mushrooms are easier and faster to digest.

Danger and contraindications

Despite the huge number of advantages, mushrooms carry a potential danger to humans. They are considered conditionally edible mushrooms, as they cannot be eaten without pre-treatment.

Raw mushrooms are deadly poison to humans. Also, you can not give the product to children under 7 years old: their digestive tract is not able to digest and assimilate mushrooms.

Honey mushrooms are able to absorb, like a sponge, all harmful substances from the earth.. It is strictly forbidden to collect mushrooms near roads, landfills, chemical plants, in areas contaminated with radiation.

Due to the high fiber content, the product can cause indigestion and stool problems, especially in people with gastrointestinal problems and in young children.

Potential danger again:

• Possibility of poisoning in case of wrong choice and non-compliance with the rules of preparation.
• Allergic reactions. The risk group includes people suffering from food allergies, asthma, hay fever.
• Exacerbation of ulcers or gastritis, indigestion.
• Botulism. If the technology for the production of canned mushrooms is violated, then deadly botulism bacteria multiply in the jars. Moreover, this does not affect the appearance and taste of canned food. The disease causes paralysis, in the absence of urgent care, the patient dies within a couple of hours.

If, after drinking honey mushrooms, a person feels unwell, he should immediately wash his stomach and call an ambulance.

Symptoms of mushroom poisoning:

• Vomiting, diarrhea.
• Headache.
• Hallucinations, loss of consciousness.
• Sharp pain in the abdomen.
• Temperature.
• Tachycardia or decreased heart rate.

The use of honey mushrooms is contraindicated for some categories of people:

• Children up to 7 years old.
• Having a history of ulcers, gastritis, colitis.
• Gout sufferers.
• With impaired renal function.
• Those with allergies.

From the following video, you will learn how to recognize false mushrooms, as well as the benefits, harms and calorie content of these mushrooms (fresh and pickled):

How to use

Nutritionists advise including mushrooms in the diet no more than 2 times a week. The daily rate should not exceed 200 grams of fresh and 80-100 pickled, otherwise you can earn indigestion.

Before use, the product must be sorted out, washed under running water from dirt and dust, remove the lower part of the leg. Heat treatment required.

Regardless of the dish that you plan to cook, mushrooms should be boiled for 30 minutes. Then drain the water and rinse.

If a person monitors his weight and follows a diet, then it is better to use mushrooms as part of salads or in combination with chicken meat. An excellent dish would be an omelette with mushrooms and tomatoes.

For those who are not losing weight, potatoes will be the best accompaniment to mushrooms. It can be boiled and served as a side dish, or it can be fried with mushrooms.

Is it true, the calorie content of such a dish will be 200 kcal per 100 g. Pickled mushrooms should not be abused due to the high content of vinegar and salt.

Salt retains fluid and provokes swelling, and vinegar stimulates appetite, so there is a risk of significantly exceeding the daily calorie intake.

The most delicious dishes

Mushrooms fried with sour cream and onions:

• Fresh honey agaric - 800 g.
• Onion - 4 pcs.
• Low-fat sour cream - 100 g.
• Oil for frying - 70 ml.
• Dill, salt, ground pepper.

Boil mushrooms for 30 minutes, drain, rinse. Fry in a pan in oil, add the onion and fry for another 5 minutes.

Then pour in the potatoes cut into cubes, add a little water and simmer under the lid until the potatoes are ready. Pour in sour cream, salt, pepper, sprinkle with dill and sweat for another 2-3 minutes.

Preparation of mushrooms and carrots:

• Honey mushrooms - 1 kg.
• Fresh carrots - 500 g.
• Bulb onion - 300 g.
• Garlic - 3 cloves.
• Sunflower oil, salt, pepper.

Fry grated carrots and onions in oil for 20 minutes, add boiled mushrooms, fry for another 10 minutes. Salt, sprinkle with crushed garlic and ground pepper.

Divide into jars and store in the refrigerator. For longer storage, you can add a little vinegar.

Salad with pickled mushrooms:

• Pickled mushrooms - 200 g.
• Boiled potatoes - 3 pcs.
• Boiled egg - 4 pcs.
• Green onions, salt, pepper.
• Sour cream - 200 g.

Place all boiled and fresh ingredients on a dish in layers, brushing with sour cream. Decorate with greenery. The salad should sit in the refrigerator for a couple of hours to soak.

You will learn how to cook pickled mushrooms at home from this video:

Application in cosmetology and traditional medicine

Mushrooms have been used in folk medicine since ancient times. For example, a gruel from a mushroom steamed to softness is applied to a bruise - the hematoma will pass much faster. You can also tie the product to the wart and it will disappear.

Girls use them to prolong youth and beauty. For example, mushroom masks give a good effect. They are suitable for tired dry skin with the first wrinkles.

We bring to your attention several recipes.

Mask #1:

• Honey agaric - 4-5 pcs.
• Sour cream - 1 tbsp. l.
• Chicken egg yolk.

Grind the mushroom, mix with sour cream and yolk until gruel. Apply to cleansed face for 15 minutes, rinse, moisturize face with cream.

Mask #2:

• Honey agaric - 3 pcs.
• Rice flour - 1 tsp
• Banana - ½ pc.

Grind all the ingredients in a blender, spread the mixture over the skin. After 20 minutes, remove, lubricate the skin with cream.

Honey mushrooms are a tasty, healthy and nutritious product.. It is used in cooking, traditional medicine and even cosmetology.

However, one should not forget about the danger of the product if the cooking technology is violated. Knowing all the rules will help prevent harm and make the product as useful and tasty as possible.

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