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What nutritional value of edible fungi? First of all it is defined by a chemical composition of mushrooms. It is necessary to tell that to contain fresh-gathered mushrooms in a significant amount, as well as vegetables, water. However at culinary processing (frying, suppression and especially when drying the amount of water in mushrooms significantly decreases.

In mushrooms there are a lot of mineral substances, including such necessary, as phosphorus. By amount of mineral substances mushrooms are similar to fruit, and the considerable content of phosphorus approaches them to several animal species of products, for example to fish. Mushrooms in general have a peculiar chemical composition in comparison with other plants.

Stirs good comprehensibility of mushrooms the considerable content in them of the cellulose impregnated with chitin. Chitin not only is not digested in a digestive tract of the person, but also complicates access to digestive juice and the digested substances. Comprehensibility of mushrooms will worsen, in particular, as well that mushroom proteins generally belong to difficult soluble substances.

It is recommended to mushroom groups on 2 – 3 persons. The bigger number of mushroom pickers in group creates inconveniences. In this case, not to lose someone in the wood, often it is necessary to distract on searches of each other, and it disturbs "mushroom hunting".

Thus, the chemical composition of edible fungi shows that they contain enough nutrients, in any case it is not less, than in vegetables, and even it is more than some nutrients in mushrooms.