Cep mushroom: benefits, nutritional value, calories, application

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cep fungus from the boletus family is called their king, because we can safely say that it is the best in taste. It can have a height of up to 30 cm, and its hat can be up to 50 cm in diameter. White fungus, the benefits of which are invaluable, is found in almost all forests, except for aspen and alder. You can use it fresh (boil, stew, fry), dried, pickled. Soups, various sauces and dressings are also prepared from porcini mushrooms.

Properties of boletus

This "king of mushrooms" got its name for a reason. It is considered the most nutritious, with excellent taste, attractive and appetizing aroma. It is thanks to these properties that culinary experts appreciate it very much.

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

Because due toInexperienced white mushroom, the benefits of which greatly exceed those of other mushrooms, can easily be confused with inedible, it is important to know its main characteristics. Firstly, the lower cap of the boletus may have a green and yellow tint. Its flesh should be white and not bitter in taste.

Calorie porcini mushrooms

Borovik is 90% water. That is why it is low in calories. Its nutritional value is 34 kcal per 100 g of mushrooms. But the dried mushroom does not have this quality, because it contains 286 kcal. You should 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 porcini mushrooms is significantly different. In addition, it will help to avoid possible harm to the human body.

Nutritional value

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

• water - 89.4g;
• saturated fatty acids - 0.4 g;
• unsaturated fatty acids - 0.4 g;
• di- and monosaccharides - 1.1 g;
• ash - 0.9 g;
• carbs – 1.1 g;
• dietary fiber - 3.2g;
• protein - 3.7 g;
• fat – 1.7g

Dried porcini mushroom has a different composition, which is significantly different from the above. So, 100 g contains:

• 3, 1g saturated fatty acids;
• 7, 2g ash;
• 9 g di- and monosaccharides;
• 3, 1 g unsaturated fatty acids;
• 13g water;
• 26, 2g dietary fiber;
• 30, 3gproteins;
• 14, 3g fat;
• 9g carbs.

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

Vitamins:

• PP (niacin equivalent) - 8.5 and 69.1mg;
• E (TE) - 0.9 and 7.4 mg;
• C - 30 and 150 mg;
• B9 (folic) - 40 and 140 mg;
• B6 (pyridoxine) - 0.07 and 0.4 mg;
• B3 (pantothenic) - 2.7mg (fresh);
• B2 (riboflavin) - 0, 3 and 2, 45 mg;
• B1 (thiamine) - 0.04 and 0.24 mg;
• PP - 5 and 40, 4 mg.

Macronutrients:

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

Micronutrients:

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

Benefits of mushrooms

Porcini fungus, the benefits of which are almost limitless, stimulates digestion and improves the functioning of gastric juices. To do this, you need to eat mushroom broth, which is considered more useful than regular meat broth.

Thanks to the vitamins contained in mushrooms, they are very useful for the functioning of the thyroid gland. Beneficial effect on the beauty and he alth of the skin,hair, nails.

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

Cep mushroom, the benefits of which are known to all, contains lecithin as a useful component, which helps prevent cholesterol from accumulating on the walls of blood vessels. And this is very important for the prevention of atherosclerosis. In turn, amino acids act as assistants in the process of cell renewal, contributing to the activation of the corresponding processes.

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

Cep fungus, oddly enough, is used in medicine. Doctors note its particular effectiveness in tuberculosis, depletion of the body, and reduced metabolism. But it contains a special aqueous extract that helps with problems associated with ulcers and frostbite.

Dried porcini mushroom acts as a source of protein, which is absorbed by the body by 80%. It also contains enzymes that help break down fats and glycogen. Dried porcini mushrooms can be used to prevent cancer, headaches, as well as inflammatory processes and anemia. They strengthen the heart and the body in general, stimulate mental abilities.

Application

Cep mushrooms can be used both fresh and dried. However, it is believed that the latteruseful because the body absorbs them more easily. But, for example, fried mushrooms are considered heavy food.

But if, nevertheless, fresh mushrooms fell into your hands, and you do not have the opportunity to dry them, then you can boil them, pickle, freeze them. We offer a couple of recipes as an example.

Cep mushroom: recipes with photos

We suggest to get started with the recipe for stewed mushrooms in sour cream sauce. So, we take:

• 1, 5 kg mushrooms;
• three bows;
• two tbsp sour cream;
• one tbsp butter;
• pepper;
• s alt.

Good mushrooms (not wormy, not spoiled, etc.) are dry cleaned. By the way, the hats are not cleaned, only the legs. Rinse the mushrooms thoroughly with running water. We cut into pieces of 4 cm. Pour cold water, let it boil, remove the foam, reduce the heat, cook for 10-15 minutes. Next, wash the mushrooms, set to remove excess liquid.

Cut the onion into half rings. Fry in butter until slightly golden. Add boiled mushrooms, fry for 5 minutes, s alt, pepper. Add sour cream, stirring occasionally, simmer for 5 minutes. Cover with a lid, leave for 10 minutes.

If you have your own traditional recipe for mushrooms, then you can take mushrooms. And you will see how much tastier your dish will be.