Why boletus mushrooms are useful for the human body

Among the common mushrooms, boletus mushrooms are called, which are relatives of boletus and white boletus. The name of the variety is associated with the localization of growth. Mushrooms can be found near birches. They are harvested from May to October both at the edges of forests and in suburban areas. The benefits of boletus mushrooms are due to their nutritional value.

How they look and where they grow

Boletus prefers mixed forests and sunlit areas. Mushrooms have a rather attractive appearance:

• strong and fleshy leg with small specks;
• brown cap of tubular or spongy structure.

Depending on the period and territory of growth, the following varieties of boletus are distinguished:

1. Ordinary. This is the largest and most valuable variety of mushrooms. The hat is distinguished by brown, brown, beige and red shades. The fibrous stem of a cylindrical shape is expanded downward.
   
   

   The pulp of an ordinary boletus turns black when dried
2. Swamp or are whiteth. The variety grows in damp mixed and birch forests. Mushrooms can be found along the swamps. The hat is light gray in color. The long and thin stem is white and fibrous. The mushroom has a friable pulp.
   
   

   Marsh boletus is not characterized by pronounced taste
3. The black. The fungus prefers mixed forests and damp birch forests. The boletus is compact in size. The hat has a brown color, and the leg has small strokes.
   
   

   Black boletus has a dense pulp

Chemical composition and calorie content

Mushrooms differ not only in their taste. Their pulp is rich in valuable substances:

• zinc;
• manganese;
• phosphorus;
• potassium;
• iron;
• cholecalciferol;
• B vitamins;
• tocopherol;
• vitamin PP;
• riboflavin;
• leucine;
• glutamine;
• tyrosine;
• thiamine;
• arginine.

It has been proven that the proteins contained in boletus can be considered complete. They include a whole range of essential amino acids.

The nutritional value of the product per 100 g is 20 kcal

Why boletus mushrooms are useful for humans

The correct diet must be balanced enough. It is recommended to include boletus mushrooms in the menu, which are of high nutritional value. Mushrooms are eaten. They are added to various dishes by pre-processing.

Mushrooms are recommended for use with the following unfavorable factors and diseases:

• atherosclerosis and loss of vascular elasticity;
• rupture of cartilage and ligaments;
• kidney pathology;
• diabetes;
• hormonal disruptions;
• impotence;
• decreased immunity;
• convulsions;
• depressive disorders;
• premature ovarian failure;
• active physical activity;
• memory impairment;
• obesity;
• osteoporosis.

The beneficial properties of the boletus mushroom allow it to be used in traditional medicine. Tinctures and infusions are recommended in the following cases:

• glaucoma;
• violation of water metabolism and the work of the pituitary gland;
• high cholesterol and sugar levels;
• mastopathy;
• malignant tumors;
• bronchitis;
• diseases of the kidneys and nervous system;
• early graying and baldness, dandruff;
• brittle nails;
• decreased immunity;
• multiple sclerosis.

Preparation and application methods

Mostly young specimens are used for food, which have a pleasant taste and strong pulp. Three days after growth, the stem acquires a fibrous and woody taste. The cap becomes slimy and loose.

Boletus mushrooms can be subjected to various processing options:

• pickling;
• frying;
• extinguishing;
• drying.

Mushrooms are combined with the following foods:

• vegetables such as cabbage, potatoes, zucchini and carrots, onions;
• buckwheat;
• pasta;
• a fish;
• meat, in particular rabbit and chicken.

The collected mushrooms are cleaned and processed as quickly as possible. Long-term storage leads to a loss of taste. At the base of the leg, the cut is renewed, the skin is removed with a sharp knife. Large mushrooms should be cut lengthwise to make sure there are no worms. Before cooking, the boletus is washed. If the mushrooms are to be dried, it is sufficient to wipe them with a damp cloth.

Boletus mushrooms are recommended to be boiled before stewing, baking or frying to remove toxic substances. Before salting, the procedure is performed twice for 30 and 10 minutes, respectively. Before frying, boletus boils are boiled for an hour after boiling, periodically removing the foam.

Mushroom pulp can be used to make many delicious and healthy dishes. For example, instead of gravy, fruit bodies fried with sour cream are used. To make the sauce, take:

• mushroom pulp - 500 g;
• sour cream - 2 tbsp. l .;
• flour - 1 tbsp. l .;
• onion - 1 pc.;
• oregano - 1 tsp;
• sunflower oil - 2 tbsp. l .;
• pepper and salt to taste.

The recipe for making mushroom gravy is very simple:

1. Fruit bodies are cleaned, cut into large pieces, and then fried until they acquire a golden hue.
2. Onions are chopped, added to the mushroom mass, salted, pepper.
3. After five minutes, add sour cream with flour, mix.
4. The gravy is stewed for ten minutes over low heat, covered.

Mushroom sauce can be served with buckwheat, rice porridge or potatoes

The soup is easy to prepare. To do it, use:

• mushroom pulp - 500 g;
• potatoes and onions - 2 pcs.;
• carrots - 1 pc.;
• small noodles - 100 g;
• parsley and salt to taste.

The soup is prepared like this:

1. Peel the potatoes, cut them into cubes, and put them in boiling water.
2. Then add pre-grated carrots, which are boiled for 20 minutes.
3. Put vermicelli, boiled and fried mushrooms with onions in a saucepan.
4. Salt the soup, add butter.
5. If desired, add parsley to the dish.

Cooked soup served with sour cream

Contraindications to the use of boletus

Mushroom pulp is prized for its nutritional qualities. However, boletus can be both beneficial and harmful to the body. This is due to the fact that mushrooms are capable of absorbing radioactive waste. They are recommended to be collected exclusively in ecologically clean areas.

Boletus mushrooms are not included in the diet for the following pathologies:

• exacerbation of herpesvirus infection, gastritis, gallbladder diseases;
• schizophrenia;
• a stomach ulcer, as well as a duodenal ulcer;
• severe liver pathologies, for example, cirrhosis;
• intestinal inflammation;
• pancreatitis.

Attention! It is forbidden to use boletus in children under seven years of age.

Conclusion

The benefits of boletus mushrooms are proven by scientific research. Fruit bodies are a source of protein and other valuable substances. They are widely used for culinary purposes to make delicious and simple dishes. It is also possible to use mushroom pulp in traditional medicine.