Epidemiologist Elena Budanova: only three mushrooms are considered edible.
Doctor Budanova said that many wild mushrooms are suitable for consumption as a product that can provide the body with many useful substances. For example, porcini mushrooms, saffron milk caps, aspen mushrooms and birch boletes contain a lot of protein, chanterelles contain a lot of vitamin D and vitamin A (in addition, microelements such as zinc and selenium). Porcini mushrooms and oyster mushrooms are a rich source of vitamins B2 and B3.
At the same time, Elena Budanova emphasized, eating wild mushrooms requires certain rules and knowledge.
“To avoid poisoning, you need to remember that there are only three definitely edible mushrooms: porcini, real milk cap and common saffron milk cap. All the rest are conditionally edible at most, that is, they must first be heat treated – boiled for at least 45 minutes, changing the water twice,” RIA Novosti quotes the epidemiologist as saying.
The expert also drew attention to the fact that raw mushrooms should never be tasted.
Earlier, the MedikForum.ru portal wrote that porcini mushrooms contain substances that make them a product of youth.
Important! The information is provided for reference purposes. Ask a specialist about contraindications and side effects and do not self-medicate under any circumstances. At the first signs of illness, consult a doctor.
Elena Budanova Health Epidemiologist of the Moscow Regional Blood Center