2002/03/01 174. zenbakia

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• Dietetika/Elikagaiak

Mushroom or mushroom

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We can get the mushroom without needing to look in the mysterious recollection of the forest and is undoubtedly the most consumed mushroom. Known as Agaricus bisporus, its production is quite widespread among us, at least since the last century. His first mention was found in French cuisine, and that is why he is called the Parisian mushroom. It seems that it is not difficult to produce, although darkness and organic earth are essential. It is white, because it does not need illumination and does not produce chlorophyll.

Despite its lack of greenery, the analysis of its nutritional components allows us to appreciate its similarity with the members of the family of vegetables. Water is its main component, between 80 and 92%, followed by carbohydrates, between 3 and 5%, of which 2-3% are cellulose fibres. Despite their low protein content, between 2% and 3%, they are of very good biological quality. On the one hand, for its richness in chitain and nucleic acid, it is not recommended for those who have gout, and on the other, it is convenient to chew very well in the mouth the proteins that contains the mushrooms that digestion is not heavy.

Like vegetables, it hardly has fat and is very important for its regulatory substances. As for vitamins, the mushroom contains thiamin, riboflavin, niacin and folates and mineral salts, phosphorus, potassium and iron. Among the trace elements, in addition, it has copper and zinc. It is clear that we have regulatory food and that the number of kilocalories is very low, 25 kilocalories per 100 g. All these characteristics make this food ideal for diabetics, with fiber and people who want to lose weight.

Although it does not taste as special as mushroom, it is used a lot in our kitchen to help the meat, brighten the tortillas or prepare more special dishes, such as lentils with mushrooms. The way to cook is very important, since the frying absorbs a lot of oil and, therefore, increases considerably the amount of energy. We can also buy precooked mushrooms, a soup made with them.

As it happens with all the soups of this type, it is nutritively very poor and loses many of the advantages of fresh mushrooms, in addition to other characteristics not suitable as the large amount of salt. Therefore, although the mushroom is good for those who have a lot of tension, they do not like this type of soups. If we consume mushrooms, preferably fresh, with all its vitamins and mineral salts and without additives.