Mushrooms collected in the ecologically clean Carpathian region. Special properties
white mushrooms
White mushroom belongs to the boletus genus and is considered one of the most popular and delicious mushrooms. It grows on all continents except Australia and Antarctica, and is the most delicious mushroom for residents of Asian and Eastern European countries. But despite such popularity, porcini mushrooms are not cultivated due to the unprofitability of their cultivation.
White mushrooms are used both fresh (fried, stewed, boiled, and occasionally raw), and pickled and raw. Dried mushrooms are ground to powder and used as a spice for various dishes. All kinds of dressings, sauces and various soups are also prepared from mushrooms.
Benefits of porcini mushrooms. What are the benefits of white mushrooms?
The white mushroom contains tocopherol, ascorbic acid, niacin, folic acid, thiamin and riboflavin.
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The porcini mushroom is able to stimulate the secretion of gastric juice, surpassing even meat broths in this regard. In addition, porcini mushrooms contain a large amount of sulfur and polysaccharides, which provide significant help in the fight against cancer. White mushrooms also have tonic, antitumor, wound-healing and anti-infective properties.
Lecithin, which is part of
white mushroom, prevents the accumulation of cholesterol in blood vessels and is very useful for anemia and atherosclerosis. And ergothionein stimulates cell renewal and is especially useful for the bone marrow, liver, kidneys and eyes.
White mushrooms also contain a large amount of β-glucan, a non-digestible carbohydrate that is a strong antioxidant and has a powerful effect on immune defense, helping the body fight carcinogens, fungi, bacteria and viruses. At the same time, the composition of porcini mushrooms is rich in enzymes that contribute to the breakdown of glycogen and fats.
Nutritionists recommend eating dried mushrooms, since in this case the proteins contained in them are absorbed by the body up to 80%.
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