Contents
Truffle mushroom is useful due to some properties. Dishes containing even a small part of the product are highly valued because of the special mouth-watering aroma. Gourmets prefer underground delicacies native to France or Italy, not only because they are healthy, but also because of their exquisite taste.
Similar, but not so rich in smell and aftertaste, rare underground mushrooms are found on the Black Sea coast, in some places in the Central and Central Black Earth regions of Our Country, in China, North Africa, Asia Minor, North America.
Pieces and whole fruiting bodies of underground mushrooms at one of the Italian auctions
Composition of truffle
In the pulp with a marble pattern on the cut, there are substances useful for the human body, like in many other mushrooms.
In 100 g of the product there is a balanced amount of:
- proteins – 3 g;
- carbohydrates – 2 g;
- a small part of fat – 0,5 g.
Mushrooms are useful, first of all, with an impressive content of B vitamins:
- niacin (PP) – 9,498 mg;
- riboflavin (B2) – 0,4 mg;
- thiamine (B1) – 0,02 mg.
In addition to these beneficial organic substances, raw mushrooms contain 6 mg of vitamin C and many different macro and micronutrients:
- 530 mg of potassium;
- 115 mg of phosphorus;
- 15 mg of magnesium;
- 9 mg of calcium;
- 6 mg of sodium;
- 2,7 mg of iron;
- 2 mg of copper;
- 1 mg of manganese and others.
As in all mushrooms, the main component of truffles is water, 90 g. Ash, dietary fiber, there are 1 g each.
The flesh has a marble pattern, and the skin is warty.
truffle calories
Useful mushrooms are low-calorie. In 100 g of the product, proteins make up only 12 kcal, and fats are slightly more than 4 kcal, in carbohydrates up to 8 kcal. The total nutritional value does not exceed 24 kcal.
The benefits and harms of truffles
Useful properties of underground mushrooms of various types can be easily calculated according to their price in restaurants or specialized online stores. Only European species are well studied – autumn Burgundy black, winter black, Perigord black, Piedmontese white, and they justify the qualities attributed to them.
Product recommended:
- people weakened by diseases, since the unique aroma of a dish seasoned with even a pinch of grated or sliced pulp increases appetite;
- to strengthen immunity;
- with signs of an imbalance in the intestinal microflora.
Antioxidants, which are determined in the pulp of the delicacy, make the product useful for children, pregnant women and the elderly. The benefits of the white truffle are not exaggerated, because the mushroom is rich in pheromones that improve the emotional coloring of human relationships and awaken sensuality.
No harmful effects of truffles on the human body have been officially registered. Only persons prone to allergic reactions should use the new product, famous for its beneficial qualities, with caution. Individual intolerance to the product is also possible.
What helps truffle
Various organic compounds that are present in rare mushrooms prevent cell aging processes, restore natural biological rhythms, and diversify emotional processes. The product is used as a means capable of:
- cure superficial, initial disorders in the digestive tract;
- support and strengthen the upset nervous system;
- normalize the functioning of the joints;
- eliminate cosmetic skin diseases.
In Italy, the use of truffle mushrooms is popular as a raw material for effective cosmetic products that restore and maintain skin elasticity, smooth wrinkles, and help get rid of age spots.
Traditional medicine offers another useful property of a rare and very expensive delicacy. With the help of fresh or canned mushroom juice, a variety of eye diseases can be treated.
The fungus produces compounds with an odor that penetrates through the earth to attract animals that carry the truffle spores to other places.
Rules of Use
The value of the truffle mushroom for gourmets lies somewhat in its medicinal beneficial nature, but in its exquisite taste. It gives the dishes the usual mushroom flavor, enriched with hints of walnuts or roasted sunflower seeds, and someone even catches the aroma of chocolate. Fruiting bodies collected in winter are especially rich in taste sensations. They keep fresh for up to 2 weeks.
Truffles give the dish a unique flavor.
In cooking, they are guided by the following rules:
- the most fragrant and healthy truffles are freshly picked;
- due to the fact that the smell quickly disappears, mushrooms are mainly consumed raw, only the black species is heated in the oven to enhance the smelling compounds;
- truffles are rubbed or cut into thin slices for hot food not in the kitchen, but near the dining table in order to have time to fully enjoy the smell;
- mushrooms are added to dishes without a pronounced taste – pasta, mashed potatoes, rice;
- truffles complement cheese, other mushrooms, soups, egg dishes.
Contraindications to the use of truffles
Given that it is consumed in miniature portions, it is unlikely that the fungus will cause any discomfort to the body. Only those who are prone to allergies are warned to refuse the delicacy. Fruiting bodies collected in an ecologically hazardous area can also be harmful.
Conclusion
Mushroom truffle is useful for maintaining the overall tone of the body. In some cases – with weakness, reduced immunity, it also has a therapeutic effect, produces a temporary rejuvenating effect.
