Krasnoyarsk residents were told who should not eat champignons

Experts explained why champignons are beneficial and who should limit their consumption. This was reported by Rospotrebnadzor in the Krasnoyarsk Territory.

Champignons are often used in dietary recipes. 100 grams of these mushrooms contain about 27 kcal, 4.3 grams of protein, 1 gram of fat and 0.1 grams of carbohydrates.

According to experts, champignons contain almost all B vitamins, vitamins C and E, as well as potassium, calcium, magnesium, phosphorus, iodine, iron, zinc and selenium. Pantothenic acid, or vitamin B5, helps lower “bad” cholesterol. This reduces the risk of developing atherosclerosis, heart attacks and strokes. Champignons also contain beta glucan, which can lower blood sugar and insulin levels after meals.

When choosing mushrooms in a store, experts advise paying attention to their appearance. The champignons should be firm and elastic. Acceptable colors are white, light gray or pinkish. Darkening and softness may indicate staleness. The hat should not be wet, sticky or slippery. Before cooking, it is enough to rinse store-bought champignons with cold running water.

Fresh mushrooms should be stored in the refrigerator at a temperature no higher than plus 6 degrees. The shelf life depends on the date on the package and can be up to 10 or 14 days. At room temperature, mushrooms can spoil in as little as 7 or 9 hours. Champignons can also be frozen. To do this, they need to be sorted, washed, cut, dried and placed in containers or bags. You can also freeze heat-treated mushrooms. At temperatures of minus 18 degrees and below, they can be stored for up to 6 or 8 months.

Rospotrebnadzor reminded that, despite the benefits, you should not eat champignons every day and in large quantities. It is better to avoid them in case of pancreatitis, gastritis, liver diseases, allergies to vegetable protein, individual intolerance, as well as for children under 5 years of age.