Nutritionists say that mushrooms, these little wonders that sprout from the ground, can successfully replace meat, especially because they have the taste and all the other qualities of meat, but without cholesterol.
According to a company that produces reputable mushroom spores for research, mushrooms are rich in protein, minerals such as iron, potassium, copper, zinc, selenium, magnesium, phosphorus and calcium, folic acid and contain vitamins such as A, B1, B2, C, being also the only vegetarian source of vitamin D. They have, therefore, a rich composition that incorporates the nutrients that our body needs to function normally throughout the year and not only at certain times.
Potassium helps maintain low blood pressure and prevents stroke, while copper prevents heart problems and ensures a good metabolism. Calcium in their composition strengthens the bones, and iron prevents anemia. Vitamin C strengthens immunity, thus preventing infections, quite common in the cold season, and the combination of protein, fiber and vitamin B ensures a healthy metabolism.
Besides the fact that they are nutritious, being considered an exceptional food that can provide the necessary nutrients to the same extent as meat, mushrooms are also real medicines for many people suffering from various diseases. They are tasty, healthy and can be grilled, baked or boiled. They can be the main ingredient for salads, sauces or soups, and their aroma often competes with and exceeds the taste of meat.