From the point of view of food characteristics, mushrooms are divided into: edible, inedible and poisonous. Edible mushrooms – most often the hat from the primary school class – include several hundred species, of which a dozen are particularly appreciated.
Inedible mushrooms are like that, which do not have the required taste values or are even distinguished by bitterness or other unpleasant taste or smell, although their consumption does not directly threaten health. Poisonous mushrooms (in Poland, approx. 200 species, including approx. 30 classified as highly poisonous) contain toxins that attack the digestive system, internal organs and nervous system, leading to lethal poisonings.
The nutritional value of edible mushrooms is low compared to other products. Edible fresh mushrooms are a rich source of nitrogen compounds and vitamins, mainly B2 (contain more of it than other vegetables) and PP, as well as B1, A, C i D (most boletus, Champignon, chanterelle). They also contain iron, magnesium. However, some of these ingredients are lost in the necessary culinary processes. On average, g. contain approx. 92% water, 4% proteins and sugars, 0,2% fats. They are low-calorie and heavy food (especially the shafts) – digestibility 60…70%.
Eating mushrooms in their raw state is not recommended, sometimes it can even be poisoned. Stewed mushrooms are prepared as dishes, fried, baked or boiled. With few exceptions, mushrooms are also used for all preserves.