Champignons, mushrooms cultivated by people for a long time, now make up 2/3 of all mushroom products produced by the food industry. They are used in different forms: raw, boiled, fried, stewed and canned. When canned, their natural flavor may be lost.
Useful properties of champignons
Like porcini mushrooms, champignons are 88-92% water. This is a source of vegetable protein, easily assimilated by the human body, they contain 6, 4-7, 5%. There are very few fats and carbohydrates in mushrooms - 0, 54 and 0.3%, respectively. The carbohydrates in their composition are represented by sugars, including trigolase and glucose. They contain animal starch - glycogen, fungal fiber - fungin and hemicellulose.
These mushrooms are rich in vitamins: PP, A, C, H and D, as well as B vitamins: B1, B2, B3, B5, B6, B12 and B9 - folic acid, which is found only in green leafy vegetables. Of the mineral salts in champignons, almost the entire periodic table is present, including: phosphorus, calcium, potassium, iodine, chlorine, manganese, iron, sodium, zinc, copper, silver, etc. In terms of phosphorus content, champignons are not inferior to seafood and fish.
Champignons contain urea, which in the presence of carbohydrates is synthesized into essential amino acids, the bulk of which enters the human body only with food. Most of the nitrogenous compounds contained in champignons are protein. In addition to nicotinic, these mushrooms also contain oxalic, malic and tartaric acids.
Taste qualities of canned mushrooms
The specific mushroom taste and aroma, which is inherent only in freshly cut champignons, is given by aromatic substances, alkaloids and ketones. Mushrooms that have been stored improperly or that have already lain for a couple of days lose their aroma and taste. To preserve them, mushrooms are cleaned dry and washed with water last, without soaking them before cooking. The most aromatic will be fried mushrooms or those that have been baked in the oven. Boiled and canned mushrooms almost lose their aroma and taste - they give up their liquid.
But even in canned form, a quality product has a light mushroom aroma, mixed with the smell of marinade - spices and citric acid. A slight aftertaste is allowed - the taste of dampness or penicillin, but it should not obstruct the natural mushroom taste and aroma.
In some cases, champignons may have a slight taste of iodine, since its content in these mushrooms is quite high. It is better to buy canned mushrooms in glass jars, because in tin ones they can also have a metallic taste. Moreover, in a glass jar, you can also appreciate the mushrooms by their appearance - they should be small in size, with whole, undeformed caps.
