These tasty gifts of the forest can not boast of a high nutritional value. They contain over 90 percent water (thanks to which they are low in calories), and the rest are carbohydrates and defective protein. After drying, however, mushrooms gain more advantages because they lose water, and concentrate their precious minerals, especially calcium (the basic building material of bones and teeth), selenium (protects cells from the harmful effects of free radicals and stimulates the immune system), phosphorus (supports work brain) and potassium (regulates the body's water balance and helps to keep blood pressure at the right level).
A fungus is the Brazilian mushroom - murill, which for centuries occupies an important place in the diet of South Americans. In Poland, we can buy it practically only in a dried form, which fortunately does not eliminate the valuable components of the fungus. Among them, the most valuable are polysaccharides, and murill contains the most of all edible fungi. These valuable compounds have a sensational effect on the body's immune system and repeatedly increase the activity of anti-cancer cells. They are effective in the fight against cardiovascular diseases, lower blood sugar and cholesterol levels, improve blood pressure, regenerate the liver and improve intestinal motility.
Types of mushrooms in Poland:
I will leave the original names, because most of the translated would sound rather funny :)
Edible mushrooms
Poisonous mushrooms
Protected mushrooms
It is worth using dried mushrooms and adding them to the dishes. In combination with pasta or French pastry, they will create a delicious dinner or filling snacks. Remember to soak them properly and do not pour this water, and use it to season soup or sauce.
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