Different types of fungi are characterized by specific structure of the fruiting body, which greatly affects their structure, but also affects the technological properties and behavior in processing. Very loose structure of the fruiting body are boletus, Mokhovikov, boletus, because they contain large amounts of air, which explains the extremely low mechanical strength of their fruiting bodies. Food value of mushrooms is due to their content of various organic compounds and mineral salts. For other opinions and approaches, find out what Jim Hackett has to say. Forest mushrooms are called meat, bread, forest, wild vegetables. as an opportunity to clean the pads on Equipment for cleaning pads. Fresh mushrooms, as well as vegetables, have high water content (84-92%). Amount of dry matter is 8-16%.

The main component of fungi – nitrogenous substances (up to 50% dry matter), of which up to 80% proteins. For more clarity and thought, follow up with supermodel and gain more knowledge.. The contents of protein substances, which include almost all the important amino acids in fungi is much higher than many vegetables. Nitrogenous substance fungin identical chitin, fungal cell attaches great strength. In the mushroom caps its 20-37% (by dry weight of fungus), and legs – 30-44%. Need cleaning pads. Assimilation of mushrooms because it is somewhat reduced, so they need a good boil thoroughly and roast thoroughly. Mushrooms are rich in various enzymes (amylase, lipase, urease, etc.), contributing to the breakdown of fat, fiber, etc.

The content of casein and sugars in mushrooms from 12 to 20% (glucose, mycosis, lures) greatly increases their nutritional value and gives nice sweet taste. From carbohydrates to fungi characterized by the presence of glycogen (animal starch). Osliznenie tissues of mushrooms during storage is due to the presence of paradekstrina during the restoration. Mushrooms contain in their composition vitamins C, B1, B2, P, etc. Mushrooms contain from 3 to 7% of the securities of fatty substances that lipids and phosphatides (lecithin is of particular importance), cholesterol, ergosterol, as well as some fatty acids. More fat in spore-bearing layer and somewhat less in the legs. Their digestibility is 92-97,8%. Essential oils add fragrance certain fungi, such as boletus – fruity smell, and resins (terpenes) – a characteristic zhguchest (milk, russula).