In our country there are many species of fungi, some of them many people never even heard of. But fans of “passive hunting" hunting should be careful, because among a huge number of many types - edible and poisonous mushrooms. The Classification may be based on structure and nutritional value. In this article we systematize the mushrooms based on their nutritional and taste properties.
All the mushrooms on the food properties can be divided into three main groups: edible, conditionally edible and inedible (poisonous).
Edible mushrooms, depending on what taste they have, are divided further into 4 categories. Conditionally edible can contain harmful substances, but they are not forbidden to use for cooking after processing (soaking, cooking). And poisonous mushrooms should not be eaten at all.
The Classification of this species is divided into 4 categories:
- First – mushrooms, which are renowned for their taste and do not require special treatment. This, of course, white mushroom, real mushrooms and ginger.
- the Second category – mushrooms are also delicious, have a pleasant smell, but are inferior in taste and nutritional qualities of instances of the first category. This includes the mushrooms, the common mushroom, boletus, volnushki, boletus, yellow and aspen mushrooms.
- the Third category usually includes mushrooms which have average taste properties, and collect them only at that time when I was born valuable fruit the first or second category. It includes black mushrooms, flap mushrooms, chanterelles, morels, and some species of Russula.
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- the Fourth category-the mushrooms don't have high taste parameters, are collected only fans. This category includes meadow and summer honey agaric, rogatica, polypore, oyster mushrooms, dung.
Classification is that this group includes the fruits that contains harmful and bitter substances. In addition, they may have an unpleasant taste or odor. Use them for food only after special processing, boiling, soaking with changing the water, boiling with removal of water. This group includes volnushki, morels, Lactarius black, lines, pig, and some species of Russula that have bitterness. For example, Russula and the shrimp should cook for five minutes, then to merge broth, and mushrooms to stew, fry or add to soup.
Classification of poisonous mushrooms according to the mechanism of action and the degree of poisoning of the following:
Classification of mushrooms by edibility is very important, especially if the person is in this business the beginner.
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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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