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Edible mushrooms

Mushrooms contain plenty of water (the same amount as vegetables), so they have a low-calorie content, suited to weight-loss programs. More than that, they contain carotene vitamin A, as well as important amounts of vitamins B1 and B2. An interesting fact is that mushrooms contain also antiscolithic vitamin D, which is not found in green plants. Other vitamins occur in insignificant quantities. Among the micro-elements found in mushrooms, the most important elements are potassium, phosphorus and iron, which are mainly found in blades and stems. Mushrooms are also a great source of protein (a protein category in between animal and vegetable proteins), which, due to the fact that mushrooms are difficult to digest, is only absorbed in a proportion of 60%. The protein content of the mushrooms is lower than that of dairy, meat and eggs, but, for example, four times higher than in carrots. Mushrooms are low in calories.

Mushroom-based foods are considered to be difficult to digest due to one of their components, namely, chitin. For this reason, mushrooms must be combined with easily digestible foods (such as potatoes, salads) to avoid overstressing the stomach. It is also recommended to avoid combining them with foods difficult to digest, foods like beans, celery, cucumbers. Children up to three years of age and people who are allergic to mushrooms should not consume mushrooms at all. In Chinese and Japanese medicine, mushrooms have been used for centuries to fight medical conditions like cancers, diabetes and circulatory system diseases. Many types of mushrooms have the effect of strengthening the immune system of the human body, which makes them an excellent choice in any menu and any occasion. And let’s not forget that mushroom count very few calories.