The healthiest mushrooms have been named: they should be added to the diet
Mushrooms are not only a delicious product that can be used to prepare many different dishes, but also a truly healthy food. The main thing is to choose the ones that will have a positive effect on the body among a large number of species. Therefore, in the fall, you should take advantage of the opportunity to cook fresh mushrooms.
On her Instagram page, doctor_galuna_pokhmyrska explains which mushrooms are useful and why.
The expert notes that mushrooms are called forest bread because of their chemical composition. They contain all the necessary substances: fats, carbohydrates, proteins, mineral salts, vitamins, and are considered low-calorie. Even a small amount makes you feel full. Mushrooms contain 18 amino acids, 8 of which are essential (they come only from food because they are not produced in the body).
Mushroom soup
Chopped mushrooms cooked with other vegetables or herbs are better digested.
The 3 most useful types of mushrooms
Chanterelles
Rich in vitamins B1 and PP, they have a positive effect on liver health. They should be eaten in case of fatigue, vitamin deficiency, and sciatica. If you buy chanterelles in powder form, they are an excellent remedy against parasites.
Champignons
They contain 18 amino acids (out of the known 22), and a high content of phosphorus, potassium, iodine, zinc, vitamins C, D, E, and B.
They regulate blood pressure, cleanse the body, improve memory, and do not contain fat or sugar.
Chanterelles and champignons are among the healthiest mushrooms
Porcini mushrooms
They contain a lot of vitamin PP, which strengthens the walls of the heart. This mushroom contains zinc, iodine, and iron. They help to restore strength and strengthen the immune system. Porcini mushrooms contain ergothioneine, which is not found anywhere else. This substance prevents the brain from aging and keeps the mind clear in old age.
How to cook stuffed champignons with rice deliciously
Ingredients:
- champignons – 500 g
- basmati rice – 50 g
- onion – 1 pc
- vegetable oil – 1 tbsp
- salt and pepper
Method of preparation:
- Cook the rice in salted water until fully cooked. Drain and rinse in cold water.
- Wash and dry the mushrooms. Remove the stems and chop them finely.
- Put the caps on a greased baking sheet.
- Finely chop the onion and fry in oil.
- Add the sliced mushroom stalks and continue to fry together until golden brown.
- Add the cooked rice to the pan, season with salt and pepper, stir, and cook for another 2 minutes.
- Put the filling tightly into the caps and bake the stuffed champignons in the oven at 190°C for 20 minutes.
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