For many, it has already become a tradition – to pick Amakhowe in a green forest, peel them together and enjoy fragrant food in the evening, make preparations for the winter. When consumed correctly, mushrooms are useful, but there is harm from them if you do not follow simple rules.
Mushrooms belong to a separate kingdom – they are a completely different form of life than plants. Mushrooms combine the properties of flora and fauna, which could not but affect their composition.
Lo mkhiqizo wadliwa ekuqaleni kwempucuko ngezinhloso ezahlukahlukene. Ngemuva kwakho konke, awekho kuphela amakhowe adliwayo, kepha futhi anobuthi. Babesetshenziswa ngamasangami ukungena esimweni esikhethekile emasikweni. Ikhono lokwehlukanisa okudliwayo kumakhowe anobuthi belilokhu laziswa, futhi kusengabalulekanga kangako kubavuni bamakhowe abancane.
This product consists almost entirely of water, so when yomisa the mushrooms take up very little space and weigh a little.
Mushrooms are rich in protein, just like animal foods. Therefore, for vegetarians, it is one of the few substitutes for this nutrient. The most nutritious are traditional “noble” mushrooms. But in terms of their composition and ability to influence the body, many edible species do not differ much from each other. Often the value of a particular species is greatly exaggerated, for example, due to its rarity and exoticism.
Most of the useful substances in young izithelo, old mushrooms accumulate more and more toxins, and are distinguished by increased worminess. Also, mushrooms contain a lot of Amavithamini B, various trace elements: zinc, calcium, magnesium, iodine kanye nabanye.
Ngenxa yobuningi be-chitin, egaywe kahle, izakhi zomzimba azifunxwa kahle kumakhowe. Kepha i-chitin uqobo ilusizo impela. Ngaphansi kwethonya le-asidi esiswini, iphenduka ibe yi-chitosan. Le nto ikwazi ukwehlisa amazinga e-cholesterol ngokuvimbela ukumuncwa kwamafutha nokubopha i-lipids. Ngakho-ke, ukudla amakhowe kungasiza ekugcineni impilo yemithambo nenhliziyo nokwehlisa umfutho wegazi.
Mushrooms are natural “sponges”, accumulators of harmful substances. Therefore, it is very important to collect them away from roads and businesses to avoid poisoning. It is better to take young mushrooms, and only those in which you are one hundred percent sure. If you have the slightest doubt, don’t risk it – it can be deadly.
Amakhowe aqukethe ukwakheka kwawo i-polysaccharide chitin, okungeyeqembu lama-carbohydrate anzima ukugaya futhi isondele kufayibha ngokwendima yayo yezinto eziphilayo. Iletha izinzuzo ezinkulu emzimbeni wethu, ngoba iyi-sorbent futhi ingumthombo wokudla okunomsoco we-microflora yamathumbu. Kodwa-ke, lapho kukhona izifo zomgudu wamathumbu, ikakhulukazi lapho kudliwa amakhowe athosiwe ngobuningi bamafutha, angabhebhethekisa ukwanda kwawo. Kunconywa ukuthi ungadli ngaphezu kwama-100-150 amagremu wamakhowe ngesidlo esisodwa.
Ungawakhetha kanjani futhi uwagcine kanjani amakhowe ngendlela efanele
Ukugwema ubuthi ekudleni, kufanele udle kuphela amakhowe aqinisekisiwe. Lokhu kungenzeka kuphela lapho kukhethwe umcoshi wamakhowe onolwazi ezindaweni eziqhelile ezihlanzekile ngokwemvelo. Kodwa nabantu abanolwazi olunencwadi yokubhekisisa bangenza amaphutha, ngakho-ke, ngokusola okuncane, kungcono ukungathathi amakhowe.
When collecting, choose young fruits, do not collect completely wormy specimens. Many people take such mushrooms with worms, “it will still be digested, protein.” This is not entirely true, since the larvae and insects that have settled in the mushrooms secrete their own processed products that are not good for the intestines. It is impossible to poison yourself with this, but it is still not enough pleasant. To prevent the mushroom from worming even more, it must be processed immediately after harvest.
Ukuze uzivikele, ungathenga amakhowe akhule ezindlini zokugcina izithombo. Bahlolelwa ubuthi, bahlanzwa imfucumfucu, futhi batholakala unyaka wonke. Yize kunjalo, inani labo lizoba likhulu, futhi izinzuzo zingaphansi.
Fresh mushrooms are stored in the refrigerator for several days. To extend their shelf life, they can be frozen or dried so they will last all year. Storage with the help of salting and ukukha phezulu is not the best solution, since almost all nutrients are lost, and the risk of poisoning due to a violation of technology increases.