Mushrooms are low in calories and highly nutritious, and can have several health benefits due to the presence of vitamin B, antioxidants and fiber, as well as being an excellent source of protein. Therefore, vegetarians use mushrooms a lot as a source of protein when there is no meat consumption, for example.
For example, fungi can help regulate blood sugar, prevent the development of type 2 diabetes, control cholesterol levels, improve bone health, and strengthen the immune system, for example.
- There are several types of fungi that.
- Because of the composition of different nutrients.
- Can have different benefits.
- In addition to being able to be consumed in different ways.
- The most well-known and everyday types of fungi are fungi.
- Shimeji.
- Shtitake.
- Funghi secchi and portobello.
Mushrooms are rich in vitamin B, mainly B2, B3 and B5, vitamin C, minerals such as selenium, copper and potassium, and contain benzuccans, which are soluble fibers. Thus, fungi can have several health benefits, being the main ones:
Mushrooms can be grilled, fried, roasted or sautéed and can be included in various recipes such as salads, pastas, sauces and pizzas.
These are the 5 main types of fungi and their characteristics
The fungus is the most well-known and most widely used type of fungus. It is also known as the Paris fungus. This type of fungus is rich in vitamins B5 and B12, phosphorus, calcium and beta-glucan fiber, which help control cholesterol and prevent intestinal diseases.
Shimeji is one of the most delicious mushrooms in the kitchen and can be prepared quickly, simply with a stew with butter or olive oil. It is rich in phosphorus, magnesium, vitamin B3 and potassium, making it an excellent ally for blood pressure control.
In Brazil, it is more common to find shiitake in its dehydrated form, and it is necessary to add hot water to the preparation so that it is rehydrated and softened. Shiitake is dark brown and is widely used in preparations such as soups, sauces and pasta dishes.
Secchi funghi is a dehydrated fungus, usually rich in potassium, calcium, phosphorus, magnesium, zinc, sodium, B vitamins and vitamin C.
To use them in the kitchen, it is necessary to wash the mushrooms with water and soak them in warm water for about 30 minutes to hydrate them. Once hydrated, mushrooms should be pressed to remove excess water and the remaining dark hydration fluid can be used to make sauces.
Portobello is the most mature fungus, usually darker in color and larger in size. It has a sweet taste and its texture is similar to that of meat, being widely used in vegetarian dishes. This type of fungus is rich in vitamins B2 and B3 and can be prepared cooked, grilled or sautéed.
The following table provides nutritional information for 100 g of the main types of fungi: