Articles
Chemical Composition Influence on the Nutritional Value of Fresh Mushrooms
Authors:
Maria A. Nikolaeva, Valentina I. Bakaitis, Olga A. Ryazanova
Abstract:
The article concerns the specificity of the influence of fresh mushrooms chemical composition on the indicator of their nutritional value. Certain types of mushrooms are a valuable source of potassium, iron, vitamins C, PP, E, B2, as well as dietary fiber. The advantages of mushrooms also include their low-calorie content, the average satisfaction degree of the daily human need for proteins, phosphorus, and magnesium. Mushrooms are not products of everyday food; a man consumes it, as a rule, occasionally. However, they are important in providing a daily diet based on the principles of a healthy diet, if there is no individual intolerance, no doubt. It is especially useful to include mushroom dishes in the diet for people who are prone to obesity, prediabetes and diabetics, as well as vegetarians and Orthodox Christians during Lent, since mushrooms provide a feeling of satiety with low calories, low content of easily digestible sugars and fats. The mushrooms calories are not “empty” –mushrooms have a certain biological, vitamin, mineral value and an increased content of dietary fiber that improves the functioning of the gastrointestinal tract and removes many harmful substances from the body, as well as excess cholesterol.
Keywords:
fresh mushrooms; energy value; biological value; biological efficiency; physiological value;
For citation:
Maria A. Nikolaeva, Valentina I. Bakaitis, Olga A. Ryazanova. Chemical Composition Influence on the Nutritional Value of Fresh Mushrooms. Индустрия питания|Food Industry. 2021. Vol. 6, No. 3. Pp. 84–92. DOI: 10.29141/2500-1922-2021-6-3-10
