Introduction to Raw Mushrooms
When choosing mushrooms, champignons are increasingly preferred. There are many recipes for their preparation. Many are also interested in whether raw champignons can be eaten and how safe it is.
Introduction to Raw Champignons
It is the most common edible mushroom in the world. It has been widely used in many cuisines of the world.
He gained his popularity due to the unpretentiousness in choosing a place of growth. In the wild, it is found on moist soil and in places fertilized with natural compost. It is found on the edges of the forest and in the fields. It grows well in home and greenhouse conditions.
Mushrooms of this species are divided into 2 large groups: grown in greenhouse conditions and grown in the wild. The first are considered suitable for consumption both in raw and in finished form.
Instances grown in nature are not always worth eating, as there are inedible species:
- Edible: meadow or ordinary, field, mountain, forest, royal champignon.
- Dangerous: yellow skin, flat hat.
Self-collection of wild mushrooms requires knowledge of the characteristics of these species.
Advantages and disadvantages
Champignon in its original form, i.e. without heat treatment, retain all their useful properties. Nutritionists equate them with meat products. Despite the fact that they are 90% water, they are a storehouse of useful substances: protein, minerals, carbohydrates and amino acids, vitamins PP, E, D, group B, trace elements (iron, phosphorus, potassium, zinc), etc. Fresh mushrooms possess antioxidant properties - they rid the body of cholesterol accumulations.
Irina Selyutina (Biologist):
The opinion of doctors on the use of raw champignons in food is far from unambiguous. Raw champignon mushrooms can be eaten, they say, because the fruiting bodies of these mushrooms are grown in ecologically clean conditions; their quality is checked regularly. But it is better not to use mushrooms from the natural environment for food in raw form, because they accumulate all possible compounds in their organisms and become dangerous to human health. It is better to buy mushrooms in supermarkets, and not in spontaneous markets, where product quality is not monitored.
It is not always allowed to eat raw mushrooms, they absorb toxins from the environment like a sponge. Particularly dangerous are fruiting bodies growing near the roadway or industrial zone. If you eat such a mushroom, you can endanger health.
The opinion of doctors
Some doctors claim that any product requires processing before use. Others, on the contrary, praise the benefits that the body will receive if you regularly eat raw champignons. The use of raw mushrooms is allowed even for diabetics due to the lack of fats and sugar in them. Allergic reactions are extremely rare, so they are recommended for allergy sufferers.
Nutritionists agree that raw mushrooms are one of the most dietary foods. Low calorie content (about 25 kcal per 100 g of product) with a large amount of dietary fiber allows you to quickly get enough. A high content of nutrients will support the body during the diet.
Raw mushrooms are suitable for diet
You can not ignore the benefit that they bring in their raw form:
- satiety of the product reduces appetite;
- the content of lysine and arginine enhances mental activity;
- reduce the risk of developing cardiovascular diseases, which include heart attack, stroke and atherosclerosis;
- increase efficiency and concentration on the work object;
- high fiber content restores digestion;
- reduce the risk of developing breast cancer in women: contain acid, which inhibits the activity of the enzyme involved in the formation of estrogen.
Beauticians say that people who eat raw mushrooms improve their skin color and condition, and prevent wrinkles.
Mushrooms should not be introduced into the diet of young children because of the content of chitin in them, which is practically not absorbed by the body and prevents the absorption of other useful substances.
Pregnancy and lactation
During the bearing of a child, the consumption of this product allows the female body to receive many useful substances necessary for pregnancy. Low calorie content allows you not to gain weight and at the same time replenish protein reserves, which are important for the development of the fetus.
Irina Selyutina (Biologist):
Pregnant women may experience bloating or develop allergies after a "mushroom lunch." Therefore, if there is a malfunction in the digestive tract, then you should not use mushrooms, including champignons. The desire to try the mushroom dish must be coordinated by the future mother’s own well-being.
If the use of the product before pregnancy was the norm, then it is completely acceptable to introduce it into the diet a few months after the birth. Regular use of the product by women during breastfeeding will help save the baby from stomach problems.
Raw champignons are present in many recipes, which makes them not only useful, but also a delicious dish. French, Norwegian and Italian cuisines are full of dishes with fresh mushrooms.
In raw form, they are used in salads and sauces, in vegetable slices and in decorating dishes before serving. Gourmets note the unique taste of raw mushrooms in combination with lemon juice (it is considered a classic). When eating fresh, you should adhere to some rules:
- The product is purchased in trusted locations only. It should be in sealed packages that protect it from harmful microorganisms: they have information about the manufacturer, the date of packaging.
- Only fresh mushrooms are considered useful; their shelf life is no more than 5 days.
- Wash thoroughly in running water to remove all contaminants.
- It is undesirable to abuse the product, because for digestion it is quite heavy food.
When using raw champignons, it is worth following these rules to avoid a variety of stomach problems.
Champignons can be eaten raw, most importantly, observe the measure. In this form, they retain their useful qualities. Following simple rules will help to fill the body with useful substances and improve taste.