How many calories in mushrooms

Mushrooms mainly consist of water (just like vegetables). Since they’re low in calories, they also suit people who wish to reduce their body’s mass. They supply us with various minerals, depending on the earth they grow in and whether or not it’s rich in minerals.

Vitamins and minerals in vegetables

Besides that, they contain some vitamin A in the form of carotene, with some B₁ and B₂ vitamins. Other vitamins are present there in vestigial amounts. From the microelements, mushrooms form potassium, phosphorus, calcium, and iron which are especially present in the gills or sponges.

Mushrooms are also a source of proteins (which places their protein in between the animal and vegetable categories), although only 60% of the proteins are absorbed, since they’re rather rich. The amount of protein in mushrooms is lower than in meat, eggs, or dairy products, but four times as high as in carrots.

The use of edible mushrooms in the kitchen

Mushroom dishes are considered rich due to a composite called chitin. Mushrooms should be combined with light foods (e.g. potatoes, or letucce) so they don’t overly burden the stomach. We should avoid combining them with heavy foods, such as beans, celery, or cucumbers. Many studies have shown the negative effects of combining mushroom dishes with alcohol, which makes it easier to digest fats, but hardens the proteins in the stomach, which then become much more resistant to the digestive juices. Children up to 3 years of age and people allergic to mushrooms shouldn’t eat them at all. 

In Chinese and Japanese medicine, mushrooms have been used for centuries in fighting against cancer, diabetes and circulatory problems. Many kinds of mushrooms increase the strength of the immunological system.

Storing mushrooms

You can get poisoning from edible mushrooms as well as the poisonous ones, if they’re not stored or prepared properly, or if you were picking older, flawed or diseased ones. You should place the mushrooms into an airy container or basket; they can rot in a carrier bag. You should only eat the ones that have gone through thermal treatment and have been freshly prepared; also, you shouldn’t warm them up repeatedly, but use them all on the day of preparation. Both before preparing the mushrooms and afterwards, you should store them properly because they are a strong bacteria medium. After returning from mushrooming you should look through them all, then rinse them before cooking and then drain off the water.