Content
The truffle mushroom is beneficial due to several properties. Dishes containing even a small portion of the product are highly valued due to their special mouth-watering aroma. Gourmets prefer the types of underground delicacies that grow in France or Italy, not only because they are healthy, but also because of their exquisite taste.
Similar, but not so rich in smell and aftertaste, rare underground mushrooms are found on the Black Sea coast, in some places in the Central and Central Black Earth regions of Russia, in China, North Africa, Asia Minor, North America.
Pieces and whole fruit bodies of underground mushrooms at one of the Italian auctions
Truffle composition
In the pulp with a marble pattern on the cut, there are substances useful for the human body, like many other mushrooms.
A balanced amount is present in 100 g of the product:
- proteins - 3 g;
- carbohydrates - 2 g;
- a small part of fat - 0.5 g.
Mushrooms are useful, first of all, with an impressive content of B vitamins:
- niacin (PP) - 9.498 mg;
- riboflavin (B2) - 0.4 mg;
- thiamine (B1) - 0.02 mg.
In addition to these useful organic substances, raw mushrooms contain 6 mg of vitamin C and many different macro- and microelements:
- 530 mg potassium;
- 115 mg phosphorus;
- 15 mg magnesium;
- 9 mg calcium;
- 6 mg sodium;
- 2.7 mg iron;
- 2 mg copper;
- 1 mg manganese and others.
As in all mushrooms, the main constituent of truffles is water, 90 g. Ash, dietary fiber is 1 g each.
The flesh is marbled and the skin is warty
Calorie content of truffle
Low-calorie useful mushrooms. In 100 g of the product, proteins are only 12 kcal, and fats are slightly more than 4 kcal, in carbohydrates up to 8 kcal. The total nutritional value does not exceed 24 kcal.
The benefits and harms of truffles
The beneficial properties of various types of underground mushrooms can be easily calculated according to their price in restaurants or specialized online stores. Only European species are well studied - autumn burgundy black, winter black, Perigord black, Piedmont white, and they justify the qualities attributed to them.
Recommended product:
- people weakened by diseases, since the unique aroma of a dish, seasoned with even a pinch of grated or sliced pulp, increases appetite;
- to strengthen the immune system;
- with signs of imbalance in the intestinal microflora.
Antioxidants, which are found in the pulp of the delicacy, make the product useful for children, pregnant women and the elderly. The benefits of white truffle are not exaggerated, because the mushroom is rich in pheromones that improve the emotional coloring of human relationships and awaken sensuality.
No harmful effects of truffles on the human body have been officially registered. Only those prone to allergic reactions should be careful when using a new product, famous for its beneficial qualities. Individual intolerance to the product is also possible.
What truffle helps with
Various organic compounds, which are present in rare mushrooms, prevent the aging process of cells, restore natural biological rhythms, and diversify emotional processes. The product is used as a means capable of:
- heal superficial, initial disorders in the digestive tract;
- support and strengthen the disturbed nervous system;
- normalize the functioning of the joints;
- eliminate cosmetological skin diseases.
In Italy, the use of truffle mushrooms as a raw material for effective cosmetic products is popular, which restores and maintains skin elasticity, smoothes wrinkles, and helps get rid of age spots.
Traditional medicine offers another useful property of a rare and very expensive delicacy. A variety of eye diseases can be treated with fresh or canned mushroom juice.
The fungus produces compounds with odor penetrating through the earth to attract animals that carry truffle spores to other places.
Usage rules
The value of the mushroom truffle for gourmets lies somewhat in its medicinal useful nature, and in its exquisite taste. It gives the dishes a familiar mushroom flavor, enriched with notes of walnuts or roasted sunflower seeds, and someone even picks up the aroma of chocolate. Fruit bodies collected in winter are especially rich in taste. They remain fresh for up to 2 weeks.
Truffles give the dish a unique flavor
In cooking, they are guided by the following rules:
- the most fragrant and healthy truffles are just harvested;
- due to the fact that the smell quickly disappears, mushrooms are mainly consumed raw, only the black species is heated in the oven to enhance the smelling compounds;
- truffles are rubbed or cut into thin slices on hot food not in the kitchen, but near the dining table in order to fully enjoy the smell;
- mushrooms are added to dishes without a pronounced taste - pasta, mashed potatoes, rice;
- truffles are complemented by cheese, other mushrooms, soups, egg dishes.
Contraindications to the use of truffles
Given that it is consumed in miniature portions, it is unlikely that the mushroom will cause any discomfort to the body. They are only warned to give up the delicacy only to those who are prone to allergies. Fruit bodies collected in an ecologically dangerous area can also be harmful.
Conclusion
Mushroom truffle is useful for maintaining the overall tone of the body. In some cases - with weakness, low immunity, it also has a therapeutic effect, produces a temporary rejuvenating effect.
I ordered truffle juice eye drops after two weeks they turned sour, the smell changed and the taste of my eyes dripped as usual in the morning I had something like a canyctiva. Now just throw them away?