Content
The benefits and harms of salted milk mushrooms is an important issue for lovers of winter harvesting. Mushrooms taste good and can improve health, but they should only be consumed in small amounts.
The composition and calorie content of salted milk mushrooms
Milk mushrooms are often used for pickling, and the reason is not only the pleasant taste of such a snack. With cold or short hot processing, the product retains a maximum of useful substances in its composition. In particular, salted milk mushrooms contain:
- subgroup B vitamins and ascorbic acid;
- vitamins D and PP;
- phosphorus and zinc;
- lipids and fiber;
- copper;
- styrenes and beta glucans;
- tryptophan;
- rich set of amino acids.
Most of all, mushrooms contain fats and proteins - 9 g and 8 g, respectively. The share of carbohydrates accounts for only 1 g. As for nutritional value, there are 19 calories in 100 g of salted milk mushrooms, and in pickled ones - 26 calories.
Health benefits of salted and pickled milk mushrooms
In the process of processing, salted milk mushrooms do not lose valuable properties, but only acquire additional benefits. In particular, when consumed in moderation, they:
- cleanse blood vessels and help stabilize blood pressure;
- prevent the development of atherosclerosis and the deposition of cholesterol plaques;
- strengthen the immune forces;
- help fight nervous disorders and depression;
- lower sugar levels, so they may be useful for diabetes;
- well satisfy hunger and saturate the body with easily digestible protein;
- activate peristalsis and help fight constipation;
- have an antibiotic effect and help with inflammation;
- prevent the formation of calculi in the kidneys, bladder and liver;
- have diuretic properties and help to remove excess fluid from tissues.
Salted milk mushrooms are able to remove from the body not only toxins, but also radioactive substances. Due to vitamin D in the composition, they have a rejuvenating effect and improve the condition of hair and skin.
The beneficial properties of salted milk mushrooms help with chronic respiratory diseases. In particular, they can be used for pulmonary emphysema and tuberculosis, they prevent the growth of pathogenic bacteria and improve well-being. Including mushrooms in your diet is good for smokers and those who work in hazardous industries.
Harm of salted milk mushrooms
Sometimes mushrooms can not only be beneficial, but also harm the body. They need to be used with great care and there are several important rules to remember:
- Salted milk mushrooms, like any mushrooms, can damage if their quality is initially low. For processing and procurement, only raw materials found in areas with a clean environment can be used. But it is impossible to collect fruit bodies near large cities, industrial facilities, large roads and landfills, they absorb toxins too well.
- If you buy salted milk mushrooms from an unknown seller, then they may generally turn out to be false or even poisonous. The product will then lead to severe poisoning.It is better to buy mushrooms only in trusted stores with a good reputation.
- Salted milk mushrooms must be cooked immediately after harvest. In just a few hours, they will lose some of their useful properties, or even begin to deteriorate.
- Mushrooms are not recommended to be rolled up tightly in jars - just close the container with a lid. When fully sealed, the risk of developing botulism bacteria increases - infected salted milk mushrooms will become deadly for consumption.
Expired product can be harmful. It is allowed to keep salted mushrooms in jars for no longer than six months and only if the storage conditions are observed.
You cannot use milk mushrooms if they have changed color, and a suspicious bloom and an unpleasant odor have appeared in the jar. Throw away such a salty workpiece.
The benefits and harms of pickled milk mushrooms and pickles depend on the dosages. You need to take the product for food not every day, but a maximum of three times a week. At the same time, the daily portion should not exceed 100 g. Mushrooms contain a lot of salt and, if consumed excessively, lead to disturbances in water metabolism and the appearance of edema.
Who shouldn't eat salted milk mushrooms
Sometimes pickled and salted mushrooms should not be consumed even in small quantities. It is necessary to refuse the product:
- with individual intolerance to mushrooms and any mushrooms;
- in acute gastritis or stomach ulcers, a salty product will only worsen the condition;
- with pancreatitis and intestinal colitis, fungi will lead to increased pain;
- with high blood pressure - hypertensive patients need to eat salty foods with great care;
- for diseases of the joints - fungi can provoke the deposition of calculi.
Is it possible for pregnant women to eat salted milk
During the period of bearing a child, women especially often want salty, in particular, fragrant milk mushrooms with the addition of herbs and spices. In theory, mushrooms can really benefit the female body, but at the same time they remain banned for pregnant women.
The reason is that the fruit bodies harvested for the winter contain too much salt. In a woman during gestation, they can cause heartburn, lead to the development of gastritis or provoke an upset stomach. In excess, salty mushrooms contribute to the occurrence of edema, and pregnant women already often suffer from fluid retention in the body.
In addition, there is always a risk that a store or home product will be spoiled or infected with botulism. Poisoning with salted mushrooms is dangerous even for an ordinary person, and in a pregnant woman it can lead to complications up to a miscarriage.
For the same reasons, the use of the product is not advised during breastfeeding. All substances present in salty fruit bodies will enter the body not only of the mother, but also of the baby, which has a particularly sensitive digestion.
Recipe for pickling milk mushrooms
Salted mushrooms do not have to be purchased; they can be prepared immediately after picking at home. In addition to the milk mushrooms themselves, you will need simple ingredients:
- 100 g of salt per 5 kg of mushrooms;
- 40 g garlic;
- 10 g of currant leaves;
- 5 g of sugar and peppercorns;
- 10 g horseradish and 3-4 bay leaves.
Cooking algorithm:
- Fresh mushrooms are cleaned, all spoiled places are cut off from them, washed under the tap and placed in a deep bowl.
- Fruiting bodies are poured to the top with water, after which they are left to soak for 3 days, otherwise they will be too bitter. Water needs to be changed to fresh water twice a day.
- After soaking, take a large bucket and pour some salt into it. On top, they begin to lay mushrooms in layers, not forgetting to pour them every 2-3 cm.
- When the bucket is half full, add the prepared sugar. Then they continue to lay the mushrooms and salt.
The bucket completely filled with milk mushrooms is covered with a lid or a large plate, oppression is placed on top and left for a day, during which time the fruit bodies will abundantly let juice.
The next day, the mushrooms will need to be spread out in several glass jars. It is no longer necessary to sprinkle the milk mushrooms with salt again; instead, after each layer, add the remaining seasonings:
- chopped garlic;
- washed currant leaves;
- peeled and chopped horseradish;
- pepper and bay leaf.
The jars are closed with lids, without rolling up, and sent to the refrigerator.
Conclusion
The benefits and harms of salted milk mushrooms are closely related to each other. In order for the mushrooms to delight you with a fresh taste and improve your well-being, you need to control their quality, and also not to exceed moderate daily portions.
