Boletus boiled calorie content. Boletus: useful properties of boletus and harm of boletus
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The boletus is considered the second most valuable mushroom after the boletus. Many other names are common among the people: it is called black or gray mushroom, blackhead, spikelet (depending on the area in which it grows). It belongs to the leccinum (boletus) family of the genus Boletaceae. It got its name due to the fact that it is most often found in mixed forests, birch groves, although it is quite common in pine forests and upper swamps, in glades, edges and along roads. Also, the fungus is very common in the tundra and forest-tundra, for which it received the joking name “birch tree” in those places (due to the short stature of dwarf birches). In total, there are 12 varieties of boletus. Mushrooms appear in the first half of summer, and grow until mid-autumn.
An interesting feature of the boletus is that it begins to age already on the 6th day (and lives only 10 days), as it grows very quickly (up to 4 cm per day and adding up to 10 g in weight).
A mushroom is 90% water. Its calorie content is only 20 kcal, since the fat content is minimal - 0.8%.
Beneficial features
Boletus is a valuable antioxidant (due to the high content of dietary fiber), which absorbs and removes toxins from the body. It is also effective in diseases of the liver, nervous system, and is used to regulate blood sugar. The mushroom is also useful for mucous membranes. The presence of phosphoric acid improves the activity of the musculoskeletal system.
Application
Mushrooms are fried, boiled, pickled and dried. With any processing, the boletus turns black, therefore it is considered a black fungus. Young individuals are good in any form. Used in soups, fillings for pies and pizza, various sauces (preferably in powder). It is recommended to use boletus with other types of mushrooms to enhance the taste, since the characteristics of boletus themselves in this regard are poorly expressed.
You can dry any specimens, but not wormy and overgrown. The legs, cut into 2-3 centimeter pieces, are also dried separately. All varieties are marinated, except for the marsh, which “spreads” when cooked.
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A high leg with dark scales, a large convex brown hat - well, who doesn’t know the boletus, one of the most common mushrooms in our country? It grows in almost all deciduous or mixed forests and prefers, as the name itself suggests, ordinary birches.
A unique mushroom that is literally able to grow before our eyes - under favorable conditions, the boletus grows by 4-5 cm per day. In terms of value, the boletus is in second place after the "king of mushrooms" - boletus. This amazingly delicious mushroom can be perfectly preserved for the winter by pickling or drying it. Well, these preparations already make excellent fillings for all kinds of pies and pies, excellent sauces, and as a snack, salted boletus is very good.
The benefits of the mushroom
Mushrooms are an extremely useful product. The dense, "fleshy" pulp of the boletus is a source of coarse dietary fiber. It is they who, when they enter the stomach, work as an absorbent, that is, they collect all harmful substances and particles of indigestible food, absorb - concentrate - them in themselves and remove them from the body naturally.
The boletus contains a large amount of potassium - about 440 mg for every 100 grams of weight - and phosphorus - about 170 mg per 100 grams. There is no need to talk about the need for the functioning of the body of these two minerals. After all, the nervous system, and the work of the kidneys and adrenal glands, and the regulation of blood sugar levels - nothing is complete without these two components.
Boletus harm
Boletus is one of those unique products that can be eaten by everyone without exception. Perhaps the only harm from it is the individual intolerance to the fungus. The so-called idiosyncrasy, that is, the persistent unwillingness to eat any mushrooms, is based more on psychological factors than on physiological ones. And it is she who is the only contraindication of boletus identified by scientists.
Boletus and diet
It is difficult to overestimate the benefits of boletus for everyone who adheres to a dietary diet. Everyone knows that mushrooms are a complete meat substitute. And with their extremely low calorie content, it is simply necessary to include boletus in the menu. If you follow a low-calorie diet, limiting the amount of fat and carbohydrates consumed daily, then fried or boiled mushrooms will be a great addition to your daily diet. With a low-carbohydrate diet, this mushroom, due to its high density and high amount of dietary fiber, will be an excellent tool for removing toxins accumulating in the stomach. But the use of salted boletus should be limited - but not because of the harmful properties of the fungus itself, but because of the large amount of salt they contain. The best option for dietary nutrition would be a mushroom pie, boletus stew or sauce from them as an addition to other dishes.
The chemical composition of the boletus
| The nutritional value | vitamins | Macronutrients | trace elements | ||||
| calories | 31 kcal | Vitamin PP | 6.3 mg | Calcium | 6.0 mg | Iron | 0.3 mg |
| Squirrels | 2.3 g | beta carotene | 0.0 µg | Magnesium | 15.0 mg | Zinc | ~ |
| Fats | 0.9 g | Vitamin A | 0.0 µg | Sodium | 3.0 mg | Iodine | ~ |
| Carbohydrates | 3.7 g | Vitamin B1 | 0.07 mg | Potassium | 443.0 mg | Copper | ~ |
| Cellulose | 5.1 g | Vitamin B2 | 0.22 mg | Phosphorus | 171.0 mg | Manganese | 0.74 mg |
| Water | 90.1 g | Vitamin B5 | ~ | Selenium | ~ | ||
| Saturated fatty acids | 0.1 g | Vitamin B6 | ~ | Fluorine | ~ | ||
| Vitamin B9 | ~ | ||||||
| Vitamin H | ~ | ||||||
| Mono- and disaccharides | 1.2 g | Vitamin C | 6.0 mg | Aluminum | ~ | ||
| Ash | 0.7 g | Vitamin E | 0.1 mg | Rubidium | ~ | ||
Calories, kcal:
Proteins, g:
Carbohydrates, g:
Boletus is a common name for a group of species of mushrooms of the genus Leccinum. They differ in soft, brown shades of coloring of the cap, the flesh on the cut is not always colored. They also usually differ from them in a thinner stem and less dense pulp of the cap.
The boletus is the closest relative. Often found in birch forests, birch groves, for which it got its name. Appears in the first half of summer and occurs until autumn.
A characteristic feature of boletus is that they grow quickly, and therefore age very quickly.
The most valuable is ordinary, it has the best taste among its relatives. "Black" boletus is considered less valuable, as it has a loose structure (calorizator). Swamp or white has a mild color, taste and smell, which is why it is worse than usual. A pinking boletus is usually collected together with the "ordinary" and eaten in any form.
Calorie content of fresh boletus
The calorie content of boletus is 31 kcal per 100 grams of product.
Useful properties of fresh boletus
In folk medicine, boletus is used to treat the nervous system, kidney pathologies, as well as the regulation of blood sugar.
Harm and contraindications of fresh boletus
In addition to useful properties, fresh boletus has harmful properties. They are forbidden to be used by people who have an ulcer and serious problems with the intestines. Also with individual intolerance and in childhood.
It is also worth noting that the most important point is the ability to recognize real boletus from bile fungi, which are similar to each other, otherwise serious health problems cannot be avoided. Bile mushrooms have an unpleasant taste, and when the cap is broken, it turns red, while in the originals it will remain the same color as it was.
The vitamin and mineral composition of boletus is represented by vitamins B1, B2, C, PP, minerals manganese, phosphorus, magnesium, potassium, iron, calcium.
Calorie fried boletus per 100 grams 54 kcal. Per 100 gram serving:
- 2.23 g protein;
- 4.71 g fat;
- 1.26 g of carbohydrates.
The dish is saturated with vitamins B1, B2, E, C, PP, minerals phosphorus, potassium, magnesium, iron. Due to the rather large amount of fat, fried boletus mushrooms should be discarded during exacerbations of diseases of the gallbladder and ducts, as well as inflammatory processes in the pancreas.
Calorie boiled boletus per 100 grams
Calorie content of boiled boletus per 100 grams is 26.4 kcal. In 100 g of boiled mushrooms:
- 2.92 g protein;
- 1.13 g fat;
- 1.39 g of carbohydrates.
Boiled boletus mushrooms are saturated with B, PP, C vitamins, as well as minerals manganese, magnesium, and potassium. With such heat treatment, mushrooms retain almost all of their beneficial properties.
Calorie pickled boletus per 100 grams
Calorie pickled boletus per 100 grams 16 kcal. In 100 g of mushrooms:
- 2 g protein;
- 1 g fat;
- 1 g of carbohydrates.
The composition of pickled boletus is represented by mushrooms, bay leaf, citric acid, salt, vinegar, water.
The benefits of boletus
Useful properties of boletus are:
- mushrooms are saturated with dietary fiber, which normalizes digestion processes, accelerates the elimination of toxins and toxins from the body;
- it is recommended to include boletus in the diet for the prevention of diseases of the nervous system (this property is associated with the presence of B vitamins in the mushrooms), as well as diseases of the genitourinary system;
- with regular use of boletus, immunity is strengthened, blood sugar levels are normalized;
- due to the content of phosphoric acid in mushrooms, they have a beneficial effect on the condition of the skin, musculoskeletal system;
- due to the low calorie content, the product can be included in the menu for almost any diet.
Harm of boletus
Contraindications to the use of boletus are:
- peptic ulcer of the intestine and stomach;
- inflammatory processes in the gallbladder and pancreas;
- individual intolerance to the product.
Quite often, boletus boletus is confused with inedible gall mushrooms. To check, you need to break the hat: if the hat turns red, then a gall fungus has fallen into your hands.
Boletus mushrooms are very common mushrooms, which are the closest "relatives" of porcini mushrooms and aspen mushrooms. They grow, as the name implies, not far from birches, so they can be collected from late May to October on the edges of forests and suburban areas planted with birches and firs - in a word, wherever there are signs of a mixed forest and where the earth is sufficiently illuminated by the sun.
Externally, boletus is attractive, especially at a young age. Their leg is either very fleshy and strong, or thin, but strong - dotted with small black specks, which look brighter and more beautiful on a white background, the younger the mushroom. The hat is spongy (or tubular) in structure, has an intensely brown surface and a tubular mesh of the color of milk (for young mushrooms) or milk mixed with coffee (for old mushrooms).
Boletus: useful properties of boletus and harm of boletus
As a rule, young mushrooms (2-3 days of growth) are used for food, which have strong pulp and a pleasant taste. As the fruiting body of the fungus matures, the stem becomes fibrous, reminiscent of wood in taste, and the cap becomes loose and slimy, which is inappropriate in roasts and soups.
High-quality boletus is suitable for almost all types of culinary processing: pickling, boiling, frying, drying. they go well with zucchini, carrots, onions, buckwheat porridge, pasta, white cabbage, potatoes, fish, chicken and rabbit.
According to the place and time of growth, as well as the type of color and general constitution of the fruiting body, mycologists distinguish the following types of boletus: common boletus, black boletus, white boletus (bog), pinking boletus.
Common boletus reputed to be the most valuable and largest of all boletus. His hat comes in different shades - from dark brown to brown, beige, gray and even red-brown; its size ranges from 5 to 15 cm; the shape of young mushrooms is hemispherical, then turns into a pillow-shaped one. The tubular layer is light gray or beige, darkening as the fungus matures. The leg is cylindrical in shape, slightly expanded downwards, fibrous. On the surface brown, gray or black scales. The pulp of the mushroom on the cut does not change color, however, when dried, it becomes very black.
Pblack birch appears in late August-early September in damp birch forests and mixed forests. This fungus is smaller than common boletus: the hat is on average 5-8 cm in diameter, its color is dark brown or almost black; the leg is covered with small black strokes. pulp black boletus denser than common boletus, on the cut, it also does not change color.
White boletus (or marsh) grows along swamps, in addition, it can be found in damp mossy birch and mixed forests. The cap of a young mushroom is convex, later becomes pillow-shaped. From the point of view of color, the cap is almost white or light gray, in old mushrooms it sometimes acquires a gray-green tint. The size of the cap varies from 2.5 to 6.5 cm. In old mushrooms, the tubular layer turns from whitish to dirty brown. Leg marsh boletus thin (0.7-1.5 cm) and long (7-10 cm); its color is almost white, in old mushrooms dark specks become noticeable on the surface; the structure of the stem is fibrous, which is why mushroom pickers most often remove it. pulp white boletus- white, loose, bluish-green at the base of the stem, does not change color at the break. It is believed that p birch white it does not have a pronounced taste and smell; during heat treatment in water, it is very boiled soft, therefore, it is almost never used for making soups.
Boletus rosy grows throughout the forest zone from June to October, it prefers birch-spruce forests with acidic soil, as well as peat bogs. His hat is often motley, gray-brown or dark gray-brown, has either dark divorces, or, on the contrary, light ones. The diameter of the cap reaches 15 cm, in young mushrooms the shape of the cap is convex, in mature mushrooms it is cushion-shaped. The leg is very fleshy, thickened at the base, sometimes curved, covered on top with large dark brown or black scales. The pulp of the mushroom is white, dense, turns pink on the cut. In cooking, it is used boiled, dried, pickled and fried.
Benefit
1. The pulp of the boletus contains a lot of zinc and manganese.2. The composition of the boletus includes vitamins C, B, D. E and PP, as well as the amino acids leucine, tyrosine, glutamine, arginine, thiamine, riboflavin.
3. Infusions and tinctures obtained from dried boletus can be used for both internal and external purposes.
4. Boletus should be introduced into the diet for the following diseases and factors:
- loss of elasticity of the walls of blood vessels;
- atherosclerosis of vessels;
- rupture of ligaments and cartilage;
- kidney disease;
- increased blood sugar;
- disorders of the hypothalamic-pituitary-adrenal system;
- weakened immunity;
- impotence;
- beriberi;
- muscle pain;
- muscle cramps;
- accumulation of acetone compounds in the body;
- depressive disorders;
- early menopause;
- hormonal dysfunction of the ovaries;
- memory impairment;
- great physical activity;
- excess weight;
- osteoporosis.
- violations of water exchange;
- glaucoma;
- mastopathy;
- elevated levels of cholesterol in the blood;
- oncological diseases;
- bronchitis;
- diseases of the nervous system;
- kidney disease (infusion);
- high blood sugar (infusion);
- diseases of the pituitary gland (insufficiency) (infusion);
- early graying;
- baldness or simply intense hair loss;
- disorders of the hypothalamic-pituitary-adrenal system (infusion);
- weakened immune system;
- impotence;
- dandruff;
- accumulation of toxins in the body (infusion);
- fatty liver (infusion);
- brittle nails;
- multiple sclerosis (infusion).
Harm
1. Boletus must be collected only in ecologically clean places, as they absorb radioactive waste very well.2. You should not eat dishes from infusions (tinctures) from boletus when:
- schizophrenia;
- herpes (exacerbation);
- phenylketonuria;
- peptic ulcer of the stomach and duodenum;
- severe liver diseases (including hepatitis, cirrhosis) and acute liver diseases;
- acute inflammation of the intestine;
- acute gastritis;
- chronic hyperacid gastritis;
- pancreatitis;
- diseases of the gallbladder in the acute stage.
