Mushrooms are rightfully considered one of the first mushrooms that a person learned to grow on their own. In the 17th century, they were considered the food of the elite and adorned the dishes of the richest aristocrats, and special cellars were equipped for their cultivation in the royal residence and some monasteries. Time has passed, and today these mushrooms can be found on almost all shelves. The exquisite taste and beneficial properties of champignons are appreciated all over the world, because they can not only make amazingly delicious dishes, but also restore the balance of nutrients and vitamins, as well as improve well-being in certain diseases. Read our review on the benefits and harms of the product.Useful properties of champignons
The rich chemical composition also determines the variety of useful properties of these mushrooms.
The high content of calcium, as well as vitamin D2, which promotes its absorption, positively affecting the condition and strength of the skeletal system, makes champignons a desirable product in the diet of people prone to osteoporosis, as well as adolescents whose skeletal system is still being formed.
Potassium brings considerable benefits to the heart system, positively affecting vascular tone and heart rate, and one of the fatty acids that make up the mushrooms eliminates atherosclerotic plaques, relieves inflammation, and reduces the risk of heart attacks and strokes.
A large amount of phosphorus helps to cope with fatigue and irritability, tones the body and energizes it.
Regular use of champignons in the diet allows several times to reduce the risk of developing breast cancer. In addition, pyrocatechin, the substance that underlies this effect, has hemostatic properties and the ability to remove heavy metals from the body. Is there any benefit from heat-treated mushrooms?
For cooking, most often fresh or frozen mushrooms are used. Of course, after heat treatment, some of the nutrients and vitamins are destroyed, but the rest can bring considerable benefits to the body. In addition, champignons, unlike many counterparts in the kingdom of mushrooms, retain their delicate taste even after cooking, and their proteins are much better absorbed just after such cooking.

Table: Chemical composition (per 100 g product)
Calorie content 27 kcal
Proteins 4.3 g
Fats 1 g
Carbohydrates 0.1 g
Dietary fiber 2.6 g
Water 91 g
Ash 1 g
Retinol (A) 2 mcg
Thiamine (B1) 0.1 mg
Riboflavin (B2) 0.45 mg
Pantothenic acid (B5) 2.1 mg
Pyridoxine (B6) 0.05 mg
Folic acid (B9) 30 mcg
Ascorbic acid (C) 7 mg
Beta-carotene 0.01 mg
Nicotinic acid (PP) 5.6 mg
Ergocalciferol (D2) 11.2 mcg
Potassium 350 mg
Calcium 4 mg
Magnesium 15 mg
Sodium 6 mg
Phosphorus 115 mg
Chlorine 25 mg
Iron 0.3 mg
Iodine 18 mcg
Cobalt 15 mcg
Molybdenum 3 mcg
Rubidium 26 mcg
Fluorine 14 mcg
Chromium 13 mcg
Zinc 0.28 mg

Contraindications and possible harm
Due to the content of chitin in the pulp of mushrooms, they are not recommended to be included in the diet for people suffering from various diseases of the gastrointestinal tract (colitis, stomach and duodenal ulcers during periods of exacerbation, pancreatitis, cholelithiasis).
A high content of insoluble fiber can provoke increased gas formation, so champignons should not be cooked with fibrous vegetables. This is especially true for broccoli and cauliflower. To accustom an unprepared or sluggish intestine to such delicacies should be gradually, from small portions.
It should also be borne in mind that it is difficult for an unprepared intestine to cope with the digestion of dishes where two or more types of protein are present. For example, the popular combination of chicken or beef with mushrooms, in particular, champignons, will be difficult for people with weak intestines to digest.
Another contraindication to the use of mushrooms may be individual intolerance to this product.
If champignons are collected in nature, it is important to distinguish them from grebes, which can be confused with young mushrooms. The main distinguishing feature of the poisonous product is the presence of a cup at the base of the cap and the preservation of a light color on the cut.
Consumption rates for an adult
For a person who does not have problems with the digestive tract, there are no restrictions on the use of champignons in the diet. Of course, you should not try to make up for the required amount of daily protein requirement only due to these mushrooms. This can only achieve intestinal upset. But a portion of 150–200 g will not do any harm, but will help to benefit and enjoy the exquisite taste of the product.