Search
Language
Mushrooms are the wealth of the forest
Table of Contents
1. The nutritional value of mushrooms
Food poisoning in Poland (including deadly ones) is most commonly caused by 35 species of fungi, of which hallucinogenic and narcotic species are also distinguished by a higher level of protein. Their calorific value ranges from 5070 kcal per 100 g. The nutritional value of mushrooms is primarily due to the presence of proteins, hence they were traditionally called forest meat. However, if some species of fish are characterized by higher levels of protein than other species of human beings (such as the two-family fungi are considered to be the most potent fungi of the world), depending on the nature of the phosphorus additives present in the fungi and other fungi (e.g. grassland fungi) as well as on the long-term nature of their food, they are usually referred to as fungi derived from wild animals, and therefore they are more likely to suffer from anthropogenic and metabolic processes, and they can be considered to have a higher value in the environment, for example, in the form of fats, fats and fats (which are considered as2. An unhealthy effect of mushrooms
In some countries, polysaccharides isolated from fungi such as leafy larvae, multicolored mosquitoes, edible starch, and squid have been registered as medicines and are used in the treatment of breast, cervical, gastrointestinal, and lung cancers. However, some species (shrimp, dietary starch) contain substances that reduce the synthesis of LDL cholesterol and triglycerides. Different fractions of fiber (glucan, chitin, and chitin) also have effective anti-diabetic effects, while anti-bacterial, anti-inflammatory, and anti-corrosive agents, such as polyunsaturated fatty acids, are the only natural ingredients in food products.3. The rules for using forest mushrooms
Ideal for autumn lunches. Preparation method: 3 handfuls of garlic or other forest mushrooms, three glasses of macaroni, a spoonful of rapeseed oil, 2 teaspoons of carrot oil, a cup of onion, 12⁄4 cups of potatoes, 4 tablespoon of parsley, 4 spoons of parmesan, salt and pepper.4. This is the list of official languages of the Republic of Poland
Ingredients: 2 glasses of wheat flour, 1⁄2 cubes of butter, ?? egg, 2 tablespoons of water, 1⁄2 teaspoon of salt. Method of preparationThe ingredients for the cake are to knead. Onions are to be cut. Onion is to be fried in oil, added to the mushrooms and fried together for a few minutes. In the bowl, mix the eggs and cream, add the fried mushroom. Put the paper in the baking sheet and discharge the dried beans or grapes so that the bottom does not crack.5. In the case of an omlet, the omlet shall be:
Ingredients: 2 handfuls of raisins, 1⁄2 onion, 3 eggs, 4 tablespoons of milk, 1 teaspoon of rapeseed oil, salt, pepper, to serve: roast, fresh vegetables. Break the eggs with milk, fine-tune them. Pour the egg mass on the pan, fry it under the lid until it matures. Omlet is a great idea for a delicious, nutritious breakfast.6. The cream of the crop
Ingredients: 3 handfuls of fresh onions or other forest mushrooms, 2 tablespoons of olive oil, 2 potatoes, 11⁄2 cups of broth, ?? a handful of dried onions, 1⁄2 onion, rosemary, pepper, salt. Fry the onion in oil and cut the fresh mushroom into cubes. Cook until the potato is soft (about 20 minutes). Another classic from the summer food repertoire.
