Mushrooms - a source of proteins and vitamins
Mushrooms represent a hybrid of protein of a vegetable and animal origin. Being rich with amino acids, in particular a glutamate, taste of mushrooms very much reminds taste of meat. And though to taste they also remind meat, they do not contain cholesterol that is for us advantage. The mushroom is the only plant in all flora which contains a glycogen, mushrooms call also "vegetable meat". Mushrooms strengthen immune system, eliminate fatigue and an adynamy, cardiovascular diseases and cancer warn. This action is caused by existence in mushrooms of biologically active agents: minerals (potassium, iron, calcium, sodium, phosphorus, zinc) and vitamins (B1, B2, B3, B6, B9, C, D, E). 100 grams of mushrooms contain about 2 g of proteins, 300 mg of potassium, 40 micrograms of folic acid, 1 mg of iron, 2 mg of B5 vitamin, 1 microgram of vitamin K, 12-15 micrograms of B8 vitamin, 1 mg of zinc. Edible fungi do not contain starch therefore they are recommended for the use in food irrespective of age or a disease. At the same time mushrooms are an important source of potassium, iron, calcium, sodium, phosphorus, zinc, B1, B2, B3, B6, C, D, E vitamins, folic acid, selenium.
Mushrooms are spoken well also by the fact that they are the only fresh vegetable containing vitamin D (typical for meat of fish): one portion from 4-5 champignon mushrooms provides 4% of day need for vitamin D during a diet (which plays an important role for health of bones and teeth, and also for health of hair, skin and nails).