FUNGI

The Pleurotus, known as common fungi is a fungus that humanity carries incorporating their diet for centuries, especially in northern Europe and America. The fungi common, it is a food with high water content, it has a higher content in complex carbohydrates. The ratio is also higher in fiber. The lipid content is low (around 0.3% in wet weight). The protein content gives it a texture superior to the rest of fungi.

As for the vitamin content, the fungi are rich in vitamins especially in group B and vitamin C. The concentration of minerals is not very significant, but it has high levels of phosphorus and potassium, and a lesser amount of magnesium, zinc and trace amounts of iron. The low concentration of these nutrients is much to recommend in diets low in salt, for hypertension, for people with kidney problems, etc.

SHII TAKE

The Shii-Take is a fungus from Asia is very popular especially in the easternmost part of the continent (China, Korea, Japan ...). It has been used for thousands of years and it has substantial therapeutic and nutritional properties. The macronutrient content is high with respect to other foods, especially compared to other fungi and food of plant origin. At Shii-take there are assigned several therapeutic properties, most associated with traditional eastern medicine and naturopathy.

KING TRUMPET MUSHROOM

It is a mushroom that has always been associated with the fall, because it is rampant in certain areas, especially mountainous. It has a delicate flavour, soft and very appreciated by the fans and mycologists this delicacy. As for nutrition, the only thing that distinguishes them from the rest of fungi is a higher proportion of protein, with a soft texture feature the fungus once cooked.

BLACK POPLAR MUSHROOM

It is characterized by a yellow hat and a foot long and white, much appreciated by gourmets. Its name stems from the fact that grows at the foot of poplars drawing moisture that it generates in the area. Because of the area where it grows in a natural way, this fungus is characterized by its high level of water in its composition, superior to other fungi, which means that once cooked fleshy texture with a slightly crispy.

PORTOBELLO

It is a Fungus from the family of Agarics. It is characterized by the carpophores light brown, in fact is very similar to a mushroom. Nutrition is very similar to fungus, but has something more than fat ratio, which means that it has a more intense flavour compared with his brother white.