Mushrooms - The Treasure Trove of the Forest Realm

Over 14 000 species of fungi have been described in Poland, of which at least 2 000 are considered edible. The most commonly collected wild-growing mushrooms in Poland are: porcini, boletus, red fly agaric, green chanterelle, brown false morel, common butter boletes, red milkcap and edible chanterelle. However, in Poland, food poisonings (including the lethal ones) are most often caused by about 35 species, including also hallucinogenic and narcotic mushrooms. Fresh mushrooms are a low-calorie product due to their high water content. Their caloric value is 50-70 kcal per 100 g. They have a low nutrient density, which means that they can increase the amount of food without significantly increasing the caloric content. The nutritional value of mushrooms is mainly due to the presence of proteins. Since some species of mushrooms contain more protein than other plant products, mushrooms are often referred to as the 'meat of the forest'. Mushrooms are also a valuable source of carbohydrates, fatty acids, minerals and vitamins, including vitamin B and D2. Wild mushrooms should not be eaten by children and people suffering from gastrointestinal ailments. Mushrooms contain insoluble fiber and remain in the digestive tract for a long time, making them difficult to digest. Therefore, it is advisable to pay attention to the preparation method and avoid frying and adding fatty sauces, which can further prolong the digestion process. It is better to choose cooking, steaming or baking. Mushrooms accumulate metals and metalloids in their tissues, including heavy metals. The intensity of absorption depends on many factors, including climate, pH of the soil and the presence of chemical substances. Although mushrooms do not pose a significant risk to humans in terms of heavy metal content, it is still advisable to limit their consumption due to the accumulation of cadmium and mercury.