What are the benefits and harms of lamb belly mushrooms?
This article discusses the benefits and harms of lamb belly mushrooms and summarizes many topics, from the vitamins contained in lamb belly mushrooms to what diseases they are good for and their harms.
Benefits and harms of lamb belly mushrooms
Lamb belly, formed in the spring season and is a very useful type of mushroom. This species is generally; Aegean, the Mediterranean Sea and the Black Sea climate. Lamb belly collected in May and June is known for its high nutritional values. For this reason, the benefits of lamb belly mushrooms are a frequently researched topic. It’s happening.
Foods contained in lamb belly mushrooms
Mushrooms are often dangerous foods. Locally although some types of mushrooms are known and widely consumed, many people avoid eating mushrooms due to the possibility of poisoning. But the lamb types of mushrooms, like the belly, have rich benefits from each other. The highest known nutrient of the lamb belly mushrooms protein constitutes their content. According to this, only one of the lamb bellies has the same protein as a kilogram of meat. Different types of vitamins and minerals are also included in this type of mushroom. Lamb belly; Vitamins B1, B2 and C, and calcium, potassium, sodium and zinc minerals.
Benefits of lamb belly mushrooms
When lamb belly mushrooms are eaten regularly, it kills foreign microorganisms. Therefore, this type of mushroom is widely used against some diseases. Numerous examples of the benefits of the lamb belly that regulates the immune system can be increased. As a supplement in anemia and joint pain used. Also, this type of fungus can cause liver and heart disease. It also reduces the risk of being caught.
Regulation of blood sugar, renewal of body enzymes is provided thanks to the consumption of lamb belly mushrooms. Hypovitaminosis diseases such as cataracts that occur are also better thanks to this fungus. It can be reduced to one level. The benefits of the type of mushroom and the harm of lamb belly mushrooms are quite curious.
Lamb belly mushrooms damage
Lamb belly mushrooms do not harm the body when stored and cooked in the right conditions. Consequently, the mushroom must be eaten in its season and cooked. Lamb belly damage can only be discussed for those with fungal allergies. As with any fungus, allergic reactions can be seen in the belly of the lamb. For those with fungal allergies, it is recommended not to consume this food.
Nutritional value of mushrooms
Mushrooms provide little energy, about 25 to 35 kcal / 100 g, which is why they are recommended in weight loss diets. They have a high percentage of water, approximately 80 to 90% of their weight, so they are very light. Although it is said that mushrooms are especially rich in protein, their protein content is low and ranges between 2 and 5%, values close to those of vegetables. Some mushrooms, such as the popular truffle, reach values of 7% protein. However, their relative richness in nitrogenous compounds, largely responsible for their flavour, makes them harmful for people suffering from gout, high uric levels and rheumatic problems.
It contains few carbohydrates (4%), mainly glycogen (a type of starch typical of animals) and short-chain polysaccharides. Some have a characteristic sugar: trehalose. Its fibre content is 2.5%, and it is in the form of cellulose.
Its amount of fat is very little, ranging from 0.2 to 0.5%. The content of vitamins of group B (B1, B2, B6), niacin and folic acid stands out. They provide interesting amounts of phosphorus, potassium, iron, copper and zinc.
How to consume mushrooms?
When you get home, clean the mushrooms and air them in a cool place. It is not advisable to wash them excessively because they lose aroma and flavour. Normally, it is enough to clean them with a damp cloth. Mushrooms are perishable foods, and as such, they must be eaten immediately to appreciate their full aroma and flavour. Its preparation must be simple so as not to spoil its aroma. Mushrooms should not be eaten raw. Several harmful substances must be destroyed by heat. Cooking will avoid harmful substances capable of irritating the digestive tract (nausea and vomiting), which can have a carcinogenic action, such as the Gagarin present in mushrooms. Please consume in moderation, as they are indigestible, especially in people with liver or kidney digestive problems. Children, pregnant women, the elderly and patients with gout and rheumatism, who are more sensitive to the toxins and nitrogenous compounds they contain, should be especially careful. Always keep a sample of the mushrooms consumed; it can be very useful in possible poisoning. And something very important: does not consume any mushroom if you are not completely sure of its edibility. Before the slightest doubt, it is advisable to give up.
exploits 10% of the medicinal mushroom species. In addition to being exquisite, mushrooms are an interesting natural resource that is still little exploited, so we have a huge social and economic potential within our reach. Public administrations and the pharmaceutical industry must take action and encourage and implement possible innovations that allow maximum benefit.
Sows are the best truffle hunters. A good truffle bristle can extract up to fifteen kilos of truffles in a single morning. Although in Spain trained dogs are usually used, it seems that the best truffle hunter is the pig, or rather, the sow, due to its very fine sense of smell, which is why in many truffle regions, such as the Périgord, trained sows are used to Search for this prized treasure.
However, their training is not an easy task, in addition to being a rather slow process. Young animals are needed, four to five months old, so a young pig must be trained; in addition, this animal has the disadvantage of being a real sweet tooth in Search of its appreciated delicacy and tends to devour it as soon as it discovers them.
Learn more about mushrooms
The largest living thing on the planet is a mushroom. In 1992, a team from the University of Toronto (Canada) discovered that the mycelium of the Armillariella bulbosa mushroom covered about 15 hectares, weighed several tons and was about 1,500 years old. The Roman Emperor Claudius was poisoned after tasting a succulent plate of mushrooms. Mushrooms such as oronjas achieved great prestige in Roman times, to such an extent that they were considered "delicacy of the gods." Emperor Claudius must have appreciated this delicious delicacy to such an extent that Agrippina poisoned him after enthusiastically eating a succulent dish prepared based on the famous oronja, Amanita caesarea, mixed with the fearsome and deadly green apricot, Amanita phalloides. The imperial taster, the eunuch Halot, who Agrippina had instructed, tasted only the edible or Ojas, leaving Claudio the poisonous mushrooms that caused his death within a few hours.