White mushroom: good, nutritional value, caloric value, application

A white mushroom of the genus Boroviki is called their king, because you can safely say that it is the best in taste. He can have a height of up to 30 cm, and his hat - a diameter of up to 50 cm. White mushroom, whose use is priceless, is found in virtually all forests, except for aspen and alder. You can use it fresh (boil, stew, fry), dried, marinated. Also, white mushrooms are prepared soups, various sauces and dressings for dishes.

Properties of the fighter

This "king of mushrooms" is not just received such a name. It is considered the most nutritious, with an excellent taste, attractive and mouth-watering aroma. It is thanks to such properties that it is highly appreciated by culinary experts.

Depending on the place of growth and age, the mushroom cap may have a light yellow or dark brown color. For example, boletus, growing in a pine forest, have a dark hat.

Because of the inexperience of the white fungus, the use of which far exceeds the benefits of other fungi, it can easily be confused with inedible, it is important to know its basic characteristics. First, the bottom hat of the boletus can have a green and yellow hue. The flesh must be white and not taste bitter.

Caloric content of ceps

The Borovik consists of 90% water. That's why it is low-calorie. Its nutritional value is 34 kcal per 100 g of mushrooms. But the dried boletus does not have this quality, because it contains 286 calories. It is necessary to accurately calculate the required weight of this product when used in cooking. This is due to the fact that the calorie content of fresh and dried white mushrooms is significantly different. In addition, it helps to avoid possible harm to the human body.

The nutritional value

Speaking about the nutritional value of ceps, it should be noted that 100 g of fresh product contains:

• Water 89.4 g;
• Fatty saturated acids - 0.4 g;
• Fatty unsaturated acids - 0.4 g;
• Di- and monosaccharides - 1.1 g;
• Ashes - 0.9 g;
• Carbohydrates - 1,1 g;
• Dietary fiber - 3.2 g;
• Proteins - 3.7 g;
• Fats - 1.7 g.

Dried white mushroom has a different composition, which differs significantly from the above. So, in 100 g contains:

• 3.1 g of fatty saturated acids ;
• 7.2 g of ash;
• 9 g of di- and monosaccharides;
• 3.1 g of fatty unsaturated acids;
• 13 g of water;
• 26.2 g of dietary fiber;
• 30.3 g of proteins;
• 14.3 g of fats;
• 9 g of carbohydrates.

The nutritional value of white mushrooms is characterized by its constituents, such as vitamins, macro- and microelements. Let's compare their content in fresh and dried mushrooms.

Vitamins:

• PP (niacin equivalent) - 8.5 and 69.1 mg;
• E (TE) - 0.9 and 7.4 mg;
• C is 30 and 150 mg;
• B9 (folic) - 40 and 140 mg;
• B6 (pyridoxine) - 0.07 and 0.4 mg;
• B3 (pantothenic) - 2.7 mg (in fresh);
• B2 (riboflavin) - 0.3 and 2.45 mg;
• B1 (thiamine) - 0.04 and 0.24 mg;
• PP-5 and 40.4 mg.

Microelements:

• Sulfur - 47 mg (in fresh);
• 22 and 151 mg of chlorine;
• 89 and 606 mg of phosphorus;
• 468 and 3937 mg of potassium;
• 6 and 41 mg of sodium;
• 15 and 102 mg of magnesium;
• 13 and 107 mg of calcium.

Microelements:

• 26 mg of rubidium;
• 6 and 41 mg of cobalt;
• 0.02 mg of silicon;
• 60 mg of fluoride;
• 6 mg chromium;
• 0.33 mg of zinc;
• 0.23 mg of manganese;
• 0.5 and 4.1 mg of iron.

Benefits of Porcini

White mushroom, the use of which is almost limitless, stimulates digestion and improves the performance of gastric juices. To do this, you need to eat broth from the boletus, which is considered more useful than regular meat broth.

Thanks to the vitamins contained in the mushrooms, they are very useful for the functioning of the thyroid gland. Beneficially affect the beauty and health of the skin, hair, nails.

Also, important properties of white fungus include tonic, wound healing, antibacterial and antitumor effects. For example, in the fight against cancer, sulfur and polysaccharides will help.

White mushroom, the benefit of which is known to everyone, contains as a useful component lecithin, which helps to prevent the accumulation on the walls of cholesterol vessels. And this is very important for the prevention of atherosclerosis. In turn, amino acids act as assistants in the process of cell renewal, promoting activation of the corresponding processes.

The Borovik contains a lot of antioxidant, which is also very useful. It prevents viruses, bacteria and other harmful substances from entering the body.

White mushroom, oddly enough, is used in medicine. Physicians mark its special effectiveness in tuberculosis, exhaustion of the body, reduced metabolism. But the special water extract contained in it helps in solving problems associated with ulcers and frostbite.

Dried white fungus acts as a source of protein, which the body absorbs by 80%. It also contains enzymes that help break down fats and glycogen. Dried white mushrooms can be used to prevent cancer, headache, as well as inflammation and anemia. They strengthen the heart and the body in general, stimulate mental abilities.

Application

White mushrooms can be used both in fresh and dried form. However, it is believed that the latter are more useful, since the organism absorbs them more easily. But, for example, fried mushrooms are considered a heavy food.

But if you still got fresh boletus in your hands, and you do not have the opportunity to dry them, you can boil them, marinate them, and freeze them. We offer for example a couple of recipes.

White mushroom: recipes with photo

We offer to begin with a recipe of stewed boletus in sour cream sauce. So, we take:

• 1.5 kg of boletus;
• Three onions;
• Two tablespoons Sour cream;
• One tablespoon. Butter;
• pepper;
• salt.

Good mushrooms (not wormy, not spoiled, etc.) are cleaned in dry form. By the way, the hats are not cleaned, only the legs. Thoroughly rinse the mushrooms with running water. We cut them into slices of 4 cm. Fill with cold water, give a boil, remove foam, reduce fire, cook for 10-15 minutes. Further we wash out mushrooms, we put, to remove superfluous liquid.

We cut the bow in half rings. Fry in butter until lightly golden. Add boiled mushrooms, fry for 5 minutes, salt, pepper. Add sour cream, stirring occasionally, stew, 5 min. Cover with a lid, we insist 10 min.

If you have your own traditional mushroom cooking recipe, then it is possible to take the boletus. And you will see how much your dish will taste better.