Sadly many people underestimate their nutritive importance, but indeed they represent a treasure trove of valuable substances for our wellness. Mushrooms are considered to be vegetables and have very important nutritional characteristics: they are rich in fibers, proteins, sugar, fat, minerals salt as potassium, iron, copper, phosphorus and zinc and vitamin A, B1, B2, C, D e K.

In addition, mushrooms are made for 90% of water and for this reason they are suggested in diets, also because they don’t contain fats and have a very low calorie content (20kcal for 100g of product). Besides, they are rich in calcium, magnesium and silicon, very important substances for the formation of bones.

The presence of potassium makes them excellent allies of our heart, because it helps to regulate the cardiac rhythm. Mushrooms have been studied to shown their antibacterial and antioxidant properties and their capacity to accelerate the metabolism and to “burn” fats and calories.

They are able to lower the levels of cholesterol and triglycerides in the blood, to regulate the intestinal functions and to reinforce the immune defences. The negative aspect of the mushrooms is their low digestibility due to the content of micosina. They could also cause allergies in predisposed people or toxic reactions in case of inadequate cooking or bad conservation.

Published 01 September 2016