Mushrooms are famous not only for their high protein content. Almost all edible species are rich in provitamin A (carotene), vitamins C, D and PP. Moreover, the latter is in mushrooms as much as in yeast or beef liver. But it is this vitamin that normalizes the functions of the stomach and the condition of the liver, improves the functioning of the pancreas. They are rich in mushrooms and B vitamins, and this helps to strengthen the nervous system, improve vision and the condition of the skin, mucous membranes.
The mineral composition of mushrooms is also far from poor. Zinc, manganese, copper, nickel, cobalt, chromium, iodine, molybdenum, phosphorus and sodium - this is an incomplete list of beneficial elements contained in mushrooms. They also contain a large amount of potassium, which supports the circulatory system and stimulates metabolism. And thanks to the reserves of iron, mushroom dishes should become the main ones in the diet of those who suffer from anemia (especially there is a lot of this substance in porcini mushrooms).
Among other things, there is also lecithin in mushrooms, which prevents the deposition of cholesterol on the walls of blood vessels. Moreover, mushroom lecithin is absorbed by the human body very easily. That is why champignons and chanterelles, aspen mushrooms and boletus mushrooms can rightfully bear the title of brave fighters against atherosclerosis.
True, all of the above "pluses" apply only to fresh mushrooms , because heat treatment destroys the lion's share of their "usefulness". So the desire to benefit your body can be realized only if you use champignons grown in artificial conditions, which can be eaten raw without fear of health.