and they represent a panacea for the health of the bones and the immune system, above all. They do not contain fat and are low-calorie foods (100 grams of mushrooms contain, depending on the variety, from 20 to 26 kcal), so they are also indicated in a diet of subjects who follow a slimming diet or for those who must follow a diet low in fat. They are an excellent source of minerals, in particular: phosphorus, potassium, selenium and magnesium. Mushrooms are also rich in lysine and tryptophan, B vitamins and powerful antioxidants.
Mushrooms are considered allies of the cardiovascular system (they contain little fat that would be deposited in the arteries), and are valuable for the immune system. In this regard, nutrition specialists recommend their intake especially during the change of season between summer and autumn, when they also abound in nature and are also easily available because they grow spontaneously, to support the defenses and the organism to better defend itself from attacks. pathogens.
Mushrooms are among the foods richest in selenium.
Mushrooms: the most popular varieties in the kitchen
As we have explained in the previous paragraphs, there are thousands of different mushroom species in nature, clearly not all of them are edible. On our tables, for the preparation of the most diverse dishes, some varieties in particular arrive: in fact, porcini mushrooms, champignons, cardoncelli, chanterelles and chiodini abound, each with its own characteristics, flavor and ideal combination. As well as the seasonality and the presence, more or less generous, depending on the area (Regions, Provinces) in which it is located. Among the most used mushrooms we find, for example, the delicious and fragrant porcini mushrooms, which can be collected between the end of summer and the beginning of autumn, in oak and chestnut woods. Often they are added in the preparation of risotto, fresh pasta, lasagna, but also as a side dish with meat or cheese.They are also appreciated fried, stuffed or raw in addition to excellent salads. Cardoncelli mushrooms are also very delicious (particularly popular in Puglia, Calabria and Basilicata); their large and fleshy hat is excellent grilled. Among the cultivated and also inexpensive mushrooms, unlike the two previous varieties, we find champignons (or champignons) easily available all year round at the supermarket, fresh or frozen, they are ideal for the preparation of many recipes.
of the body? Raw or cooked? While one might easily think that cooking removes most of the vitamins and minerals from food, this is not always the case. According to nutrition specialists, boiled mushrooms are able to provide more antioxidants , including carotenoids and ferulic acid, compared to mushrooms when eaten raw. In addition, boiling is the ideal method for cooking vegetables and maintaining their antioxidants. While boiling mushrooms can help increase their antioxidant properties, however, it can also eliminate some of their vitamin C content. This is because vitamin C is unstable and rapidly destroyed when exposed to the heat of boiling water. In a study conducted by the "British Journal of Nutrition", a group of people following one raw diet, a raw food diet, had normal levels of vitamin A and high levels of carotene. However, they showed low levels of lycopene, a powerful antioxidant. Comparing raw and boiled mushrooms is a very complicated one. The ways in which plant molecules interact with the organism are yet to be validated by modern science.visible. When you return home, immediately put the mushrooms in a paper bag in the refrigerator. Airtight bags and plastic retain moisture and promote spoilage. If stored properly, mushrooms will last up to five days.
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