Mushrooms are not only famous for their high protein content. Almost all edible species are rich in provitamin A (carotene), vitamins C, D and PP. Moreover, the latter in mushrooms is as much as in yeast or beef liver. But it is this vitamin that normalizes the functions of the stomach and the condition of the liver, improves the functioning of the pancreas. Mushrooms and B vitamins are rich, and this helps to strengthen the nervous system, improve vision and the condition of the skin and mucous membranes.
The mineral composition of mushrooms is also far from poor. Zinc, manganese, copper, nickel, cobalt, chromium, iodine, molybdenum, phosphorus and sodium – this is an incomplete list of useful elements contained in mushrooms. They also contain a large amount of potassium, which supports the circulatory system and stimulates metabolism. And thanks to iron reserves, mushroom dishes should become the main ones in the diet of those who suffer from anemia (especially a lot of this substance in porcini mushrooms).
Among other things, mushrooms also contain lecithin, which prevents the deposition of cholesterol on the walls of blood vessels. Moreover, mushroom lecithin is absorbed by the human body very easily. That is why champignons and chanterelles, boletus and boletus can rightfully bear the title of brave fighters against atherosclerosis.
True, all of the above “pluses” relate to only fresh mushrooms, since heat treatment destroys the lion’s share of their “usefulness”. So the desire to benefit your body can only be realized if you use artificially grown champignons, which can be eaten raw without fear for health.