Canned foods are generally poorer in nutrients than fresh ones, and many canning techniques reduce the amounts of vitamins and minerals they contain to varying degrees.
However, canned mushrooms are a good way to enhance and diversify the winter menu, consumed in moderation : 2-3 times a month. The choice of unsalted or low-salt products is important because a standard can can contain up to 54% of the recommended daily allowance of sodium. Such a concentration of the element in one product should be avoided by all, but especially by those suffering from hypertension and cardiovascular disease.
The greatest dietary benefits can be derived from canned mushrooms without salt, starting with their abundance of honey . The precious metal supports and increases the absorption of iron by the body, regulates energy metabolism and promotes the production of collagen and red blood cells . 150 g of product, without preservative liquid, contains 370 mcg of honey, which is equal to 41% of the Indicative Daily Intake (RDA). Copper also acts as an antioxidant with a pronounced ability to protect DNA and cellular organelles from the damaging effects of free radicals and free radical complexes.
150 g of canned mushrooms also contain 2.5 mg of niacin : 16% of ODP for men and 18% for women. Niacin, better known as vitamin B 3, is a key compound for the normal production of human hormones and is involved in the regulation of the nervous system . Without adequate intake of vitamin B 3, the risks of cardiovascular disease , high cholesterol , cataracts and Alzheimer's disease are increased.
The iron in this mushroom is in a lower amount than fresh, but this does not make it negligible. 3.2 mg of iron per 150 g of product equals 20% of the ODP for men and 9% for women. The iron content is in a specific chemical state - non- heme iron . It is absorbed more slowly by the body, but the mineral honey present in mushrooms enhances its absorption. The combination of canned mushrooms with food rich in vitamin C enhances iron absorption even more.
Reputable nutritionists recommend the consumption of canned mushrooms every 2-3 weeks in the cold months. It is important for the body to take in iron from a variety of sources to ensure a stable iron metabolism. Its deficits cause anemic and neurological conditions, which often present with initial symptoms such as constant fatigue, depressed mood and depression .