Champignons for children: the pros and cons of mushroom dishes for little gourmets

Hearty, tasty mushrooms contain many minerals, vitamins and other beneficial substances. They are added to various dishes, pickled, salted, fried. However, they are considered “heavy” for the body because they are slowly digested and difficult to absorb. In addition, there is a high risk of poisoning from them. Mushrooms should be consumed with caution, especially by children. Therefore, pediatricians do not recommend rushing to introduce them to your child.

For a long time, scientists decided which niche of living nature to include mushrooms in. You can’t touch plants: they don’t contain chlorophyll and are not capable of photosynthesis, but they grow quickly. They are similar to animals: they feed on ready-made organic substances that other living organisms produce. However, they are not representatives of the animal world. A suitable category is lower spore plants. People jokingly call mushrooms “forest meat” - they cleanse the body of toxins.

Benefits for children's bodies

There are many nutrients in mushrooms - microelements (phosphorus, potassium, iron, sodium, calcium, selenium), valuable amino acids, carbohydrates, fats and proteins. Their caps contain many substances that have a positive effect on metabolism, immunity, as well as mineral salts, vitamins A, B, C, PP, D. There is a small amount of chlorine and sulfur. But the leg has virtually no nutritional value.

Unlike fruits and vegetables, mushrooms do not lose their beneficial properties when heat treated, dried, or frozen.

The benefits of champignons for children's health

Many parents prefer to play it safe when it comes to feeding their children - even if doctors’ opinions regarding the safety of the product have changed dramatically over the years, they still try not to give it to their child.

This is especially true in cases where the usefulness of food is in question or almost nothing is known about it. It is the second option that is relevant for champignons - everyone knows that such mushrooms are poorly digested, but no one mentions that they are extremely useful, especially if we are talking about benefits for a growing body.

• Champignons are a high-protein food, so eating them can help lower blood cholesterol levels . Thanks to this, the vessels become more elastic and durable, which reduces the risk of developing diseases associated with the cardiovascular system.
• Such mushrooms are an excellent source of such trace elements as iron . It is involved in a lot of processes taking place in our body, but its most important task is to ensure active hematopoiesis. For this reason, regular consumption of champignons promotes better blood production, which prevents anemia.
• Champignons contain linoleic acid . This substance is known for its ability to destroy cancer cells and inhibit their spread. In addition, the systematic intake of this acid into the body can prevent the development of cancer.
• Mushrooms are considered one of the best foods for diabetics because they contain slow-release carbohydrates. When digested, they gradually increase blood sugar levels, which eliminates the possibility of an attack.
• Also, due to the high protein content, champignons help stabilize blood glucose levels , which has a positive effect on the condition of the whole body.
• One of the most important features of champignons is the presence of a large amount of calcium in them . This mineral is extremely important for children, as it is necessary for intensive growth and the construction of new bone tissue. Additionally, calcium strengthens bones and teeth, making them very strong.
• Champignons also contain vitamin D , this substance helps the body better absorb nutritional compounds from food, which leads to an improvement in the condition of all organs and systems in the child’s body.

• Surprisingly, mushrooms can be used as a natural immune booster. The thing is that champignons contain a strong plant antioxidant. It strengthens the immune system and helps it actively remove harmful substances from the body . In addition, the abundance of vitamins in mushrooms further increases the activity of immune cells.
• Champignons are a rich source of such an important trace element as potassium . This mineral is necessary for a person to maintain water-salt balance, since it removes excess fluid from the body. This also reduces blood pressure and reduces the load on the cardiovascular system.
• When describing the benefits of champignons, such a wonderful element as selenium is often overlooked, although in fact it is extremely useful for humans. Consuming foods containing this mineral leads to improved health of hair, skin and nails .

Why are mushrooms harmful?

Despite the benefits, this product can cause serious harm to the child's body. This usually happens due to early introduction into the diet, excessive consumption, violation of cooking rules, storage conditions, as well as the consumption of low-quality or inedible mushrooms.

• This is a source of not only protein, but also fungin (coarse fiber), as well as vitamin B. These components are difficult for a child’s body to digest and absorb, since children under 10 years old do not have the enzymes necessary for processing.
• Even an experienced mushroom picker with many years of experience “walking through the woods” can make a mistake and bring home a poisonous mushroom that looks edible in appearance (this could be, for example, the result of some mutation). Buying them secondhand on the market is also risky. False white, false honey mushrooms are the most dangerous, capable of killing even an adult in a few hours, let alone a child.
• You need to know how to cook mushrooms correctly. Not all people know how to properly wash a product, how many minutes to cook or bake. For example, few people know that when cooking it is necessary to remove the foam from them. Or that the upper slippery crust on boletus is bitter and accumulates the most toxins, so it needs to be cut off before cooking.
• It's sad but true - mushrooms collect harmful substances from the environment. The list of such substances looks quite impressive: these are pesticides, radionuclides, heavy metals. In addition, they are capable of accumulating radiation. The reason for this is the porous structure, which allows, like a sponge, to absorb toxic elements from dust and soil.
• Chitin does not allow nutrients to be fully absorbed and often provokes allergic reactions.

Mushrooms can be consumed no more than 1-2 times a month and in small quantities, since they take a long time to digest due to their high chitin content. In addition, they help reduce the production of gastric juice. Therefore, along with the eaten mushrooms, other food will be poorly digested.

Mushroom poisoning

And do not forget that mushrooms are also dangerous because some of their species contain poisons. Mushroom poisoning can lead to the most tragic consequences.

Often a child suffers due to the negligence of his parents who gave him an inedible mushroom. And sometimes the amount of mushrooms a child eats simply exceeds reasonable standards.

No one is immune from such cases. Therefore, you simply need to know the symptoms of childhood mushroom poisoning and be able to provide first aid before the ambulance arrives.

Mild poisoning

• Weakness.
• Dizziness.

The condition is not critical

• Symptoms of mild poisoning plus pain in the abdomen (the pain is tolerable).

Moderate poisoning

• All symptoms of mild poisoning.
• Increasing, intolerable abdominal pain.
• Constriction of the pupils of a child.
• Profuse salivation.

Cholera-like poisoning

• Weakness.
• Lethargy.
• Yellowness of the skin of the body.
• Severe vomiting.
• Semi-delirious state (after some time).
• Abdominal pain.
• Unbearable headache.
• Unexpected and rapidly developing symptoms.

Fly agaric poisoning

• Spasms, convulsions.
• Profuse salivation.
• Changed pupil diameter.
• Hallucinations.
• An excited state or complete apathy.
• Heavy sweating.
• Constant vomiting.

Important! If a child has a fever, the poisoning is bacterial and not toxic. And it can be treated much more successfully.

Every parent must know all of these symptoms in order to correctly determine what is happening to their child, as well as provide competent, timely first aid before the doctor arrives.

What to do if a child is poisoned by mushrooms?

1. Do not panic.
2. Call emergency medical assistance.
3. Wrap the baby in a blanket or blanket and cover it with heating pads. The harmful helvella acid found in mushrooms is destroyed at high temperatures.
4. If the child is conscious, find out what mushroom he ate (this data will help in treatment).
5. If there is no vomiting, you need to induce it artificially. Give the baby warm water to drink, and then use a small spoon or finger to lightly press on the root of the tongue.
6. Give activated carbon (the amount of carbon should correspond to the child’s weight).
7. Drink hot tea.
8. Give an enema.

Do not give your baby anything sour (acid helps toxic substances be absorbed into the body faster).

Be extremely careful and careful when including mushrooms in your child’s diet. After all, no, even the most delicious and aromatic dish, will ever justify the consequences that such a tasting can result in for a toddler.

At what age can you give

• It is strictly forbidden to give any mushrooms to children under 2 years of age.
• At the age of 2 to 5 years, you can begin to carefully introduce oyster mushrooms and champignons, which are grown industrially, into the children's diet. This is due to the following: these species are now successfully grown on farms and their quality is monitored.
• Some pediatricians recommend giving mushrooms much later - at the age of 7-10 years.
• From the age of 10, the number of mushroom dishes can be increased. Also at this age, the child can be introduced to other species. However, please note that if he has problems with the gastrointestinal tract, cardiovascular or respiratory systems, you should first consult a doctor.

How to properly introduce it into a child’s diet?

There are many possible answers to the question at what age is it safe to give mushrooms to children. Moreover, the age range of these answers is quite large - from 2 to 10 years.

How to come to some common denominator? The best thing for young parents would be not to take information from one source, but to study a variety of materials regarding this issue. And most importantly, do not forget to consult with the doctor observing the child. Only then can you draw your own conclusion.

This is what champignons look like. It is recommended that you introduce your child to them first.

If we summarize all the collected tips, they will look something like this.

• Up to two years. There is a unanimous opinion among all doctors that mushrooms should not be given to children under this age.
• From two to five years. In this age category, doctors' opinions were equally divided. Some people believe that mushrooms can be introduced into a child’s diet from the age of two. And some - that only from 5 years old. But everyone imagines the process of introducing a child to this product in the same way: these should be cultivated and industrially processed mushrooms, but in small quantities. First, you should serve them as a seasoning for the main dish or as a sauce. After some time, you can offer your child well-boiled and peeled, finely chopped pieces, but not more than once a week.
• From the age of seven. This age is considered optimal for introducing a child to mushrooms, since it is by the age of seven that children’s digestive organs are fully formed. It is worth noting that all the recommendations listed above remain in force: you need to start with well-processed oyster mushrooms and champignons, in small quantities and gradually.
• From the age of ten. If a child has any health problems, even minor ones, and even more so related to the digestive tract, it is better to introduce mushrooms into his diet no earlier than he turns 10 years old. Otherwise, he will then have to suffer the consequences of your haste.

  And these are oyster mushrooms. They can also be one of the first to be introduced into children’s diets.

For the first acquaintance of a child’s body with mushrooms, pediatricians advise choosing champignons or oyster mushrooms. Then you can introduce saffron milk caps and porcini mushrooms. You need to start with sauces and broths, gradually moving on to soups. It is advisable not to give salted, fried, pickled mushrooms to children at all, since the later they try dishes that are difficult for the stomach, the better it will be for their body.

Another, important piece of advice: never listen to your friends and neighbors who say that their children eat mushrooms from an early age, and everything is fine with them.

Each child is individual. This means that the consequences for everyone can be different: someone will take the new product well, but someone will disrupt the functioning of the stomach, which will then be very difficult to restore.

How to properly introduce it into your diet

Gradually and in small quantities is the main rule. Only hats can be used to prepare children's dishes. Mushrooms are given to the child only as an addition to the dish. It can be various soups, sauces, cutlets, vegetable stew.

After 10 years, a child can be offered pies, zrazy, pancakes, pizza with mushrooms.

By the age of 14, a child can be introduced to them in salted, pickled form.

Possible harm from eating champignons by a child

So, if champignons are so healthy, then why do experts still recommend limiting their consumption?

The thing is that these wonderful mushrooms bring significant benefits only if the child eats them in small quantities, but if such a product is eaten without moderation, then the risk of various side effects increases significantly.

In rare cases, champignons can cause allergies in a child. It is usually very easy to identify such a negative reaction. Main symptoms: rash, difficulty breathing, digestive disorders and the appearance of red spots on the skin.

• The protein contained in champignons is quite difficult to digest, especially if we are talking about a child’s body. Therefore, in case of overeating, side effects such as bloating, pain, flatulence and indigestion are possible.

• There are several varieties of champignons, including forest ones. The main danger of any mushrooms is associated with them - they can easily be confused with a poisonous product. For this very reason, pediatricians strongly do not recommend giving children “wild” mushrooms. It is better to use only artificially grown mushrooms.
• Forest champignons are also dangerous because their quality directly depends on where they grow. So, if the soil has been contaminated, heavy metals are deposited in the champignons, which then enter the child’s body.
• “Home” champignons are grown in soil mixed with manure, which increases the risk of food poisoning. That is why experts advise rinsing each mushroom extremely thoroughly before adding it to the dish.

What mushrooms can you give?

You should start with champignons and oyster mushrooms, and only then, as the child grows older, introduce forest species.

For preparing dishes for children, only store-bought champignons and oyster mushrooms can be used, since when ripe they did not absorb harmful compounds from the soil, like wild ones. It is necessary to buy them in a light shade, without dirt or defects. Do not buy a product that is darkened, slippery or flabby. It is also not recommended to purchase mushrooms that are too large. They are overripe and will contain few nutrients.

At home, mushrooms should be immediately removed from the box and placed in the refrigerator. Shelf life - no more than a day. If they will not be used immediately, they should be placed in the freezer. In this form they can be stored for up to 1 year.

You cannot feed a small child pickled, salted mushrooms - a large amount of salt and vinegar will only cause harm to the body.

Champignon

The name comes from the French word champignon, which means “mushroom”. The cap of the mushroom is massive, with dense flesh. Diameter - from 6 to 15 cm. Some specimens reach up to 25 cm in diameter. The color of the hat varies from white to light brown.

The skin is soft to the touch, not slippery, slightly velvety. The leg reaches 11 cm in height. At the base it has an extension and a characteristic white ring.
The plates that are under the hat are light pink in young specimens, and brown in older specimens. The flesh is white, but when broken it can change color to pink. Peak ripening occurs at the end of October.
Did you know? In China and Korea, champignons are used to treat bronchitis, as well as eating disorders.

Cooking rules

Before cooking, mushrooms should be thoroughly washed and peeled, and then soaked in water for 10-12 hours - this will help remove some of the toxins. When fried, they should not be given to children, as they produce too many carcinogens.

Mushroom dishes for children

• Mushroom cream soup . Boil 500 grams of champignons until half cooked. Wash, peel, finely chop the potatoes, onions, carrots and cook. Add mushrooms to the vegetable broth, add salt and pepper and cook until tender. Grind in a blender until pureed. Add chopped fresh herbs, season with low-fat sour cream.
• Mushroom sauce . This is a very tasty and versatile addition to a dish. It can be served with meat, fish, potatoes. To prepare it you will need 150 grams of champignons, 1 onion, 1 tablespoon of flour. Cut off the caps of the mushrooms and cook in salted water over medium heat until tender. Finely chop the onion and fry over low heat until light golden brown. In a separate frying pan, fry the flour until the same color. Mix all ingredients and cook over low heat for 10-15 minutes. Grind the finished mixture in a blender and add salt if necessary.

Recipes with champignons for kids

There are some dishes with champignons that are recommended to be given to children for the first time. If you decide to give it at 2-3 years old, then you definitely need to consult with a pediatrician or at least a nurse who cares for your baby. At 4-6 years old, these dishes can be given without prior consultation (of course, if there are no restrictions on food intake). But they need to be given, as already written above, in small quantities, gradually increasing the portions. Now let's look at how to prepare champignon dishes for children at home.

Mushroom sauce

Mushroom sauce is not a main dish, as it is used as an addition to others. For example, you can pour it over pasta, rice and other side dishes. Meat dishes with mushroom sauce are no less tasty, for example, cutlets, goulash, and so on. But do not forget that small children should not be given large quantities at once. Mushroom sauce is the easiest to prepare, and it also requires a minimal amount of ingredients. The calorie content of the dish is only 88 kcal per 100 grams. Now let's find out how to make mushroom sauce for small children.

Ingredients:

• champignons – 10-12 pcs;
• water – 500 ml;
• onions – 1 piece;
• flour – 1 tablespoon;
• vegetable oil - a little to lubricate the pan;
• salt - to taste (children are not recommended to add too much salt).

How to cook champignons for children - step-by-step recipe:

1. Wash and peel the champignons (read this article for more details on how to do this).
2. Mix the peeled mushrooms with water in a saucepan and start cooking the champignons (these ingredients should be cooked for 15-20 minutes).
3. While the mushrooms are cooking, let's get to the rest of the ingredients.
4. Grease the bottom of the frying pan with vegetable oil, place on the stove and turn on the burner.
5. Peel the onion, chop finely with a knife, then add to the pan as soon as the container is hot.
6. As soon as the chopped onion turns golden (stir occasionally during frying), add flour and salt.
7. Fry the ingredients for 2-3 minutes, then remove the pan from the hot burner and be sure to turn off the stove.
8. As soon as the champignons are cooked, add the fried onions and flour to them, mix thoroughly and continue cooking for another 10-15 minutes.
9. The mushroom sauce is ready (you can add butter to taste) and can be served with the main dish.
10. Bon appetit!

Champignon soup

Champignon soup for children is noticeably different from the mushroom soup that adults often prepare for themselves. The main difference is that the base is made from vegetable broth rather than meat broth. In fact, this recipe doesn't use meat at all. The result is a healthy and tasty lunch, which is still not worth giving to children in large quantities. By the way, the same dish is recommended for adults who are prohibited from eating fatty meat and soups with meat ingredients. Now let's find out how to make champignon soup for children with your own hands.

Ingredients:

• champignons – 10-12 pcs;
• water – 500 ml;
• onions – 1 piece;
• carrot – 1 piece;
• potatoes – 2-3 pcs (depending on size);
• vegetable oil - a little to lubricate the pan;
• salt - to taste (children are not recommended to add too much salt).

How to cook champignons for children - step-by-step recipe:

1. Rinse the potatoes under running water, peel them, wash them again under running water and put them aside for now (you can soak them in cold water).
2. Wash and peel the champignons (read this article for more details on how to do this).
3. Mix the peeled mushrooms with water in a saucepan and start cooking the champignons (these ingredients should be cooked for 15-20 minutes).
4. While the mushrooms are cooking, let's get to the rest of the ingredients.
5. Grease the bottom of the frying pan with vegetable oil, place on the stove and turn on the burner.
6. Peel the onion, chop finely with a knife, then add to the pan as soon as the container is hot.
7. Peel and wash the carrots from soil and dirt, then grate them on a medium or coarse grater.
8. As soon as the chopped onion begins to turn golden (stir occasionally during frying), add the carrots and salt.
9. Fry the ingredients for 5-7 minutes, then remove the pan from the hot burner and be sure to turn off the stove.
10. While the vegetables are frying, remove the peeled potatoes and cut them into small cubes or cubes (the shape of the potatoes can be whatever you want).
11. As soon as the champignons are cooked, add fried onions and carrots, as well as chopped potatoes, mix thoroughly and continue cooking for another 10-15 minutes.
12. The mushroom soup is ready, as soon as it cools a little, you can serve it to the dinner table.
13. Bon appetit!

Cream soup

The last recipe for children, which will be discussed in this article, is considered one of the most unusual. After all, we are talking about a puree soup that is easy to prepare with your own hands. For variety, add some already boiled meat. It is better to take chicken or beef, since it is with these types of meat that the champignon soup becomes the most delicious. Of course, this dish is only suitable for older children (at least 6 years old). Don't forget that you will need a blender for cooking. Now let's find out how to make puree soup for children.

Ingredients:

• champignons – 10-12 pcs;
• meat broth – 500 ml;
• onions – 1 piece;
• boiled chicken or beef – 200-300 g;
• carrot – 1 piece;
• potatoes – 2-3 pcs (depending on size);
• vegetable oil - a little to lubricate the pan;
• salt - to taste (children are not recommended to add too much salt).

How to cook champignons for children - step-by-step recipe:

1. Rinse the potatoes under running water, peel them, wash them again under running water and put them aside for now (you can soak them in cold water).
2. Wash and peel the champignons (read this article for more details on how to do this).
3. Mix the peeled mushrooms with the meat broth in a saucepan and start cooking the champignons (these ingredients should be cooked for 15-20 minutes).
4. While the mushrooms are cooking, let's get to the rest of the ingredients.
5. Grease the bottom of the frying pan with vegetable oil, place on the stove and turn on the burner.
6. Peel the onion, chop finely with a knife, then add to the pan as soon as the container is hot.
7. Peel and wash the carrots from soil and dirt, then grate them on a medium or coarse grater.
8. As soon as the chopped onion begins to turn golden (stir occasionally during frying), add carrots and chicken or beef, and add salt.
9. Fry the ingredients for 5-7 minutes, then remove the pan from the hot burner and be sure to turn off the stove.
10. While the vegetables are frying, remove the peeled potatoes and cut them into small cubes or cubes (the shape of the potatoes can be whatever you want).
11. As soon as the champignons are cooked, add fried onions, meat and carrots, as well as chopped potatoes, mix thoroughly and continue cooking for another 10-15 minutes.
12. Pour the soup with the ingredients into a blender (do not forget that the meat should be boneless), turn the dish into puree by stirring for 2-3 minutes.
13. Pour the pureed soup back into the pan and cook for a few more minutes, stirring occasionally.
14. The mushroom puree soup is ready, as soon as it cools a little, you can serve it to the dinner table.
15. Bon appetit!

Allergy to mushrooms in a child

Signs of an allergic reaction can appear very quickly - within a few minutes after consumption. However, there is also the possibility of a reaction occurring after 24 hours. The following manifestations may be observed:

• skin rashes, itching;
• urticaria, Quincke's edema, anaphylactic shock;
• swelling of the nasal mucosa, larynx, pharynx, runny nose;
• redness of the eyes, itching, swelling of the eyelids, lacrimation;
• sneezing, coughing;
• dizziness, headache;
• increased gas formation, heaviness in the abdomen, nausea, diarrhea.

If at least one of these signs develops, mushrooms should be excluded from the child’s diet.

A few words about the benefits

Analyzing the chemical composition of oyster mushrooms, one can identify a huge number of useful microelements and vitamins that are vital for our body: iron, protein, sodium, potassium, phosphorus, magnesium, vitamins of groups PP, A, B, C. In addition, forest fruits have a bright taste and a pleasant aroma, which allows you to add them to any soups, pies, sauces, salads, etc. However, culture, like any other product, can become dangerous if consumed in unlimited quantities. Also, the delicacy can harm some groups of people, which we will talk about later.

When touching on the topic of nutrition, every person should take into account the fact that mushrooms are considered a difficult to digest product. A simple conclusion follows from this - they should not be used by weakened elderly people, young children and those who suffer from diseases of the gastrointestinal tract.

How to properly introduce it into your diet

Some lovers of quiet hunting become so accustomed to mushrooms in their diet that, without hesitation, they begin to feed the heavy delicacy to their babies, encountering intoxication or digestive problems. It’s good if the alarm bell becomes a lesson for moms and dads, but often parents decide that the baby simply overate an unfamiliar product, without stopping to offer the child fruit in the future.

What could be the consequences? At what age can you treat your heirs? You will find answers to these important questions by continuing to read our article further.

Types of mushrooms

Mushrooms are divided into forest and grown in an artificial environment. Forest mushrooms are milk mushrooms, honey mushrooms, boletus mushrooms, saffron milk caps, porcini mushrooms. These types of mushrooms ripen in natural conditions, in the grass, in the sun. Of course, such mushrooms are much healthier.

But it should be borne in mind that the spongy structures of the fungus can accumulate harmful substances. Therefore, if you decide to give your child such a mushroom, then it is better to go mushroom hunting on your own, and not buy them from unfamiliar people on the highways or at public transport stops.

Mushrooms that are grown artificially are the most common type: champignons, oyster mushrooms. The taste, of course, cannot be compared with milk mushrooms or chanterelles, but you don’t have to worry about their purity, since they undergo full quality control.

You can start introducing the child to a mushroom dish with oyster mushrooms and champignons, and then let him eat porcini mushrooms and saffron milk caps.

How often should I serve mushrooms and in what dishes?

A child’s menu should not include a mushroom delicacy more than once a week. Mushrooms should not be combined with dough, that is, it is not recommended to give pies or pancakes with mushrooms to children at all. This is a huge burden on the digestive tract.

We begin to introduce mushrooms as a flavoring additive in the form of sauces and broths. To do this, you need to boil the mushrooms, add a little sour cream, and chop with a blender. If after taking it there is no loose stool or vomiting, or an allergic reaction does not occur, then you can cook mushroom soup. Next, mushrooms can be mixed with vegetables.

You should not give children fried mushrooms in vegetable oil. This is not very beneficial for the delicate mucous crumbs.

Marinated, salted mushrooms are a taboo for children. They contain a large percentage of salt and vinegar, which have an irritating effect on the mucous membrane of the digestive tract. In addition, such mushrooms lose nutritional value.

Since ancient times in Rus', mushrooms were considered almost the main food on a child’s menu, so to speak, for all occasions. But in Rus' there was no such difficult environmental situation as in the modern world.

So why are oyster mushrooms harmful if everyone talks about their benefits?

As we noted earlier, oyster mushrooms are a storehouse of useful elements that bring not only pleasure, but also benefits. However, in addition to “good” microelements, mushrooms are dangerous:

1. Chitin. The compound is practically not digested even by an adult, healthy body. It's hard to imagine the damage that can be done to a tiny child's digestion.
2. "Sponge" effect. As you remember, mushrooms literally absorb all sorts of chemicals and harmful substances from the soil and air, turning from an edible product into a dangerous one.

Think about it, not a single person can be sure of the “purity” of forest fruiting bodies unless he has grown them himself. So is it worth risking the health of your dearest loved ones?

Useful properties of mushrooms

People have been eating mushrooms for a long time. This healthy and tasty product has a unique chemical composition that is worth considering in more detail. The composition of “forest meat”, beloved by many gourmets, includes:

• protein substances. Actually, it is because of them that the product is considered forest and plant meat. At the same time, mushroom protein is poorly absorbed due to indigestible fiber;
• carbohydrates. They are part of the product, but are practically not digested, again due to the fiber contained in mushrooms;
• fats. These substances are found in significant quantities in saffron milk caps, champignons, and porcini mushrooms - these are the varieties that are most easily absorbed by the child’s body;
• sugary substances. Provide an original pleasant taste;
• resinous substances. The most saturated with them are milk mushrooms and volnushki - varieties with a sharp, specific taste. They are not recommended for children, especially for their first acquaintance with the product;
• minerals are found in abundance: phosphorus and potassium, magnesium and iron, copper and manganese;
• vitamins: A, D, C, PP and group B. In terms of the amount of vitamins from subgroup B, “forest meat” is superior to cereals. Porcini mushrooms, boletus mushrooms, honey mushrooms, chanterelles and boletuses contain niacin;
• enzymes. Useful components included in edible varieties. They accelerate the breakdown of proteins, fats and carbohydrates. Champignons contain the most enzymes;
• organic acids. Helps strengthen the immune system.

Of particular value are also animal starch glycogen, which is part of the product, lecithin, amino acids, antioxidants and ß-glucans.

Product	Calorie content kcal.	Squirrels gr.	Fats gr.	Carbohydrates gr.
Porcini	34	3,7	1,7	1,1
boletus	20	2,1	0,8	1,2
Boletus	22	3,3	0,5	1,2
Butter	19,2	0,9	0,4	3,2
Milk mushrooms	18,5	1,8	0,8	1,1
Champignon	27	4,3	1	1
Chanterelles	19	1,5	1	1
Volnushki	24,5	2,5	0,75	1,7
Saffron milk caps	22,3	1,9	0,8	2
Oyster mushrooms	38,89	2,98	0,96	5,36