Oyster mushrooms (calories and properties)

Oyster mushrooms in nature usually grow on trees, it is a fairly large fungus, a gray or grayish-brown hat 5 to 20 centimeters in diameter. The stem is very dense and is not eaten due to stiffness. This fungus grows in a bouquet, in which there are sometimes up to 30 mushrooms with a total weight of 2-3 kilograms.

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For cultivation, it is necessary to prepare pieces of trunks and branches of hardwood trees with a diameter of at least 15 centimeters and a length of 25-30 centimeters. The thinner segments give less performance. These fungi develop in a humid environment and the segments must be submerged for 1-2 days.

The mushrooms usually appear in August-September. They should be carefully cut. With the first harvest you can get up to 600 grams of excellent mushrooms. The hibernation segments are left in the same place. In the second and third year, the harvest should reach 2-2.5 kilograms. After the third year, everything starts again: a new mycelium and new segments are needed, if the old ones become soft and rotten. The mycelium must be ordered in the spring or early fall, since it can only be transported when it is above zero.

For the storage of mushrooms, it is better to use glass, enamel or plastic dishes. In a refrigerator it is better to store fresh mushrooms, not washed or cut.

Mushroom Calories oyster

Fresh oyster mushrooms contain 38 kcal. If processed and preserved, the nutritional value will decrease significantly and will be only 23 kcal.

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Useful properties of oyster mushrooms.

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Oyster mushrooms contains all the substances necessary for the human body: proteins, fats, carbohydrates, vitamins and mineral salts. It has a low calorie content, but even a small amount can satisfy hunger. Because of the protein and amino acid content, this fungus is close to vegetable crops and exceeds in quantity of fats and carbohydrates.
The composition of the vitamins of the oyster mushroom is similar to meat: the pulp of these fungi contains vitamins of group B, as well as C, E and D2. In terms of the vitamin content, the oyster mushroom is considered the most valuable fungus.

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The use of these fungi in food, help the body to receive enzymes that promote the breakdown of fat and glycogen. 7-8% of the pulp of the oyster mushroom consists of mineral substances, among which iron, potassium, iodine, calcium, etc. they are necessary for man. It is believed that as a result of eating oyster mushrooms, the level of cholesterol in the blood decreases.
In food, the oyster mushroom is used in fried, boiled or stewed species, in addition, these mushrooms are suitable for pickles. In the kitchens of western and southern Europe, oyster mushrooms were added to the main course to give it a special flavor.
The oyster mushroom has bactericidal properties, contributes to the elimination of radioactive elements of the human body. Dried mushroom powder is increasingly used in medicine as one of the means to reduce cholesterol, triglycerides and peroxidation products in the blood, liver and kidneys.
The oyster can also reduce the harmful effects of physiotherapy with radiation and, in some cases, increases the body's resistance to radiation.

Hazardous properties of oyster mushrooms.

When cooking these mushrooms, a heat treatment is necessary. Oyster mushrooms contain chitin, which is not absorbed by the human body. To remove it, the mushrooms should be finely chopped and cooked at high temperature.