Champignons

Champignons concern to family of agarikovy mushrooms of lamellar type. The name "champignon" comes from the French word "champignon" – a mushroom.

Biological features and distribution

Champignons grow on the wet soil with rich organic humus. Some species of these mushrooms meet on ant hills and bark of trees.

There are several main groups of champignons:

• forest which grow on edges of the woods;
• soil which grow on bezrastitelny spaces;
• gerbofila grow among herbaceous plants;
• desert or galophytes.

The greatest number of such mushrooms grows in the steppe and the forest-steppe of Europe, and also in prairies of Australia, Africa and North America.

The champignon hat massive and dense, is covered with scales and has color from purely white to a brownish shade. Mushroom plates white, but darken over time till pinkish and gray color. The mushroom leg dense and equal, and pulp can have as white, so a reddish and yellowish shade.

For the first time champignons were grown up in the artificial way in Italy. In the 17th century in France began to grow up actively these mushrooms in cellars and various underground rooms.

Now champignons grow in all territory of Europe, in North America, Africa, Australia and some countries of Asia.

Caloric content of champignons

Caloric content of champignons is similar to other species of mushrooms and allows to use them as ingredient for electrolyte-deficient dietary dishes.

Caloric content of these mushrooms makes 27 kcal, and also they contain 4 g of proteins, 0,1 g of carbohydrates and 1 g of fats.

Useful properties of champignons

The advantage of champignons is high, thanks to structure which is rich with mineral substances and vitamins. Mushrooms contain cellulose, sugar, vitamins of group B, D and E, and also iron, potassium, magnesium, zinc and phosphorus.

Champignons possess antibacterial, antineoplastic and antiinflammatory actions.

As a result of medical researches useful properties of champignons at treatment of atherosclerosis, a diabetes mellitus and heart diseases were revealed.

Champignons are useful, thanks to contents in them pantothenic acid which takes off fatigue and has antistress effect. Organic acids, iron and niacin are useful to strengthening of immunity and contribution to protective functions of an organism.

The advantage of champignons for people with a diabetes mellitus as these mushrooms do not contain sugar and fats is proved. Content of thiamin and Riboflavinums in champignons is several times higher, than in other vegetables.

Regular consumption of such mushrooms allows to improve a condition of skin, hair and nails, and also helps to support a certain body weight and muscles in a tone.

The use of champignons in food

Champignons use in various dishes. These mushrooms are well combined with vegetables, meat and confectionery. Since the 20th century in Europe this mushroom began to be used often for preparation of fish dishes, a julienne, pizzas and pies.

Champignons can be eaten in the fried, stewed, baked and boiled look. From this mushroom tasty sauces, soups, a souffle and sauces turn out.

Fresh champignons can be stored in the refrigerator up to 5 days if are wrapped in a special film and are placed in a container. In crude mushrooms there are a lot of useful substances, and they can be dried, and then to prepare various spices and seasonings.

Contraindications

Champignons can be mixed with a poisonous death angel and a white fly agaric. Champignons, unlike poisonous mushrooms, have a white plate, a volva on a leg and do not turn yellow from pressure upon a thin skin.

As these mushrooms contain a large amount of chitin, they should not be used at early children's age because they badly are digested.

People with diseases of a pancreas and bodies of a GIT should limit the use of champignons.

Mushrooms which are grown up in the wood and on open soils need to be subjected surely to thermal treatment to destroy harmful substances which they could absorb.