Mushrooms are an excellent low-calorie product that provides good satiety and fullness, resembling a mixture of vegetables and meat in composition.
Fresh mushrooms consist of up to 90% water and 5-10% nutrients, among which:
- protein up to 70% (almost the entire spectrum of essential amino acids)
- carbohydrates (besides glucose, it contains sugar trehalose and sugar alcohol mannitol)
- fibre, which provides an excellent nutritional environment for gut microbiota plus satiety
- trace elements: phosphorus, potassium, iron, and selenium (selenium is very important for thyroid function and immunity)
Just 100 g of honey mushrooms is enough to fully satisfy the daily requirement for zinc and copper!
In terms of phosphorus content, the porcini mushroom is second only to meat and fish.
- vitamins, especially B group, which positively affect the nervous system
- ANTIOXIDANTS, surprisingly, right? This is thanks to: ergothioneine, which is not destroyed during heat treatment and provides anti-inflammatory activity, a sort of anti-age.
Young mushrooms are the most valued, with more beneficial substances in the cap than in the stem.
Limitations:
- mushrooms contain a lot of purine bases, which limits their use (when uric acid is elevated)
- mushrooms are also natural bioaccumulators of various pollutants, primarily trace elements, heavy metal salts, radionuclides, and pesticides (not recommended for children and pregnant women).
- edible mushrooms contain the toxin agaritine, which is destroyed during heat treatment, but not during drying.
So! Mushrooms are beneficial, but to avoid creating 'idol products', it's important to remember that every product is beneficial in moderation, so if they appear on your table 1-2 times a week and are combined with a vegetable garnish – it's not a bad anti-age product.