Krasnoyarsk residents told how to choose champignons correctly

Specialists of the Federal Center for Safety Assessment and Quality of Products of the Agro -Industrial Complex taught Krasnoyarsk residents to choose champignons correctly.

Champignons are the most popular mushrooms. Currently, mushroom farms in Russia are experiencing rapid growth, and China is a leader in growing on a global scale. The main advantage of champignons is nutritional value: they are close to meat in composition, they contain a large amount of protein – 4 % of the daily norm, there are absolutely no fats and only 1 % of carbohydrates.

In addition, the fungi are rich in pantothenic acid, which reduces “poor” cholesterol, as well as selenium with a microelent that fights cancer cells. Scientists distinguish beta-glucan in champignons, it reduces blood sugar, and cobalt necessary for the human body for insulin synthesis.

High-quality fresh champignons have a massive milky white, light gray or light brown hat, darkened-an indicator of the beginning of the oxidative process, this is better not to choose. There should be no damage on the surface, and even more so signs of damage. The second important criterion is elasticity: when buying, you can gently press on the mushroom and determine how hard it is. Experts also advise paying attention to the fact that there should be no moisture inside the package, mushrooms should be without plaque, clean.

“When preparing champignons, it is better to rinse them a little with water under the tap and lay them on a paper towel. If there are small pollutions on fresh mushrooms, it is better to remove them with a sponge, you should not soak them – in this case, taste are lost. To clean the mushroom, it is enough to carefully remove the skin, remove the “skirt” and a darkened cut on the leg, ”the Krasnoyarsk branch of the Federal State Budgetary Institution“ TsOK APK ”said.

We add that it is impossible to leave champignons at room temperature, they will spoil after 6-9 hours, so storage is possible only in the refrigerator, while you should pay attention to the shelf life on the packaging. The mushrooms unused during cooking – clean and fresh – experts advise freezing, at a temperature of a household freezer – 18 degrees ° C, they can remain suitable for up to 6 months.