Since ancient times, many people use mushrooms for food. There are many written sources from the most ancient cities of the past millennia. A lot of ancient recipes for the use of mushrooms are stored in countries' cookbooks. Mushroom dishes for many are a real delicacy, which you can treat to long-awaited guests. Also mushrooms are made simple, but no less delicious everyday dishes.

Mushrooms are a protein or carbohydrate? Many people are interested in this contradictory question. Although the answer to it is quite simple. Despite the fact that the quality of the mushrooms are similar to vegetable crops, the amount of protein in them is much higher than all the norms of vegetables.

Protein content

The protein composition of different species of fungi varies within different limits. Each part in various doses contains a useful substance. The accumulation of protein in young fungi occurs in the hatched spore-bearing layer, which many housewives prefer to remove. A smaller amount of protein is contained in the legs of the fungus.

Different people digest proteins in varying degrees. But for the most part, in order to increase the percentage of digestibility of fungal protein, it is necessary to crush the caps and legs of the fungus. It is best to digest dried mushrooms and powder, cooked from them. In the mushroom powder, the concentration of protein substances is greater than in any piece of fresh meat, and the protein from the powder is much better absorbed.

After learning about the high protein content in mushrooms, many probably will stop asking: is there a protein in the mushrooms?

Fats

As a percentage of fats, the fungi completely exceed all known vegetables. The amount of fat in any mushroom varies from one to three percent. Naturally, there are no animal fats in mushrooms, but there are essential oils and unsaturated fatty acids, as well as phosphatides and sterols, which are very necessary for the body, since their synthesis does not occur in the body.

Carbohydrates

By qualitative and quantitative carbohydrate composition, mushrooms are close to vegetables, although some carbohydrates that are found in mushrooms can not be found in any vegetable at all.

In addition, the mushrooms contain glycogen( animal fat), dextrin, insulin and many other substances. Unfortunately, the fiber contained in the mushrooms, during cooking is destroyed, but other compounds are formed from it, which any person can easily digest.

Mineral substances

Mineral substances mushrooms are rich in the same way as many other natural products. For the most part, potassium, iron and phosphorus are present in the mushrooms, the content of which in many products is very small. The least is in calcium mushrooms, as the main source of this substance is dairy products.

Mushrooms are very valuable because they contain a huge variety of useful trace elements, such as copper, zinc, iodine and others, which are irreplaceable for the human body.

Vitamins

Mushrooms have many positive qualities, they include a large amount of B vitamins, which are very rare in common products.

Vitamin C and A are present in smaller amounts in mushrooms. In contrast to vitamin C, which is found in all mushrooms, vitamin A is found in some species as carotene. Therefore, you can get this vitamin only after complete digestion of the fungus.

Long-term storage significantly reduces the amount of vitamins.

Conclusion

Many do not eat mushrooms, considering them tasteless or unhelpful. Mushrooms, proteins, fats, carbohydrates and vitamins are contained in practical proportions, are among the most valuable gifts of nature.

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