Funghi, varietà e valori nutrizionali

Da qualche giorno, è iniziata la raccolta dei funghi, un alimento molto completo dal punto di vista nutrizionale, nonché facile da digerire e con un ottimo valore energetico. Non è un caso, infatti, che siano stati anche chiamati la “carne del povero”. Chiaramente, stiamo parlando di funghi commestibili, perché sotto la parvenza della bellezza e dei colori di alcuni, può nascondersi il pericolo, a volte mortale.

Raccogliere i funghi senza avere una certa conoscenza micologica, infatti, può essere estremamente rischioso e purtroppo ancora oggi si riscontrano molti casi di avvelenamento e di morte. Se non si ha esperienza, è bene, perciò non affidarsi a criteri personali di valutazione, ma lasciare che la commestibilità sia valutata da micologi esperti o dal ersonale specializzato degli enti sanitari competenti.

Valori nutrizionali dei funghi

I funghi sono composti per la gran parte di acqua, idrati di carbonio, cellulosio, sostanze azotate, ceneri e grassi. Le varietà sono davvero numerose, si contano, infatti, circa 100 mila specie diverse e di tutte le dimensioni.

  • Calorie: 22
  • Carboidrati: 3.26 g
  • Proteine: 3.09 g
  • Fibre: 1 g
  • Zuccheri: 1.98 g
  • Acqua: 92.45 g
  • Ceneri: 0.85 g

Minerali

  • Calcio: 3 mg
  • Sodio: 5 mg
  • Fosforo: 86 mg
  • Potassio: 318 mg
  • Ferro: 0.5 mg
  • Magnesio: 9 mg
  • Zinco: 0.52 mg
  • Rame: 0.318 mg
  • Manganese: 0.047 mg
  • Selenio 9.3 mcg

Vitamine

  • Tiamina (Vit. B1): 0.081 mg
  • Riboflavina (Vit. B2): 0.402 mg
  • Niacina (Vit. B3): 3.607 mg
  • Acido Pantotenico (Vit. B5): 1.497 mg
  • Piridossina (Vit. B6): 0.104 mg
  • Folati, totali: 17 mcg
  • Cobalamina (Vit. B12): 0.04 mcg
  • Acido ascorbico (Vit. C): 2.1 mg
  • Vitamina D: 0.2 mcg
  • Vitamina D2: 0.2 mcg
  • Colecalcifenolo (Vit. D): 7
  • Alpha-tocoferolo (Vit. E): 0.01 mcg
  • Colina totale (Vit. J): 17.3 mg
  • Tocoferolo beta: 0.01 mg
  • Tocoferolo gamma: 0.01 mg
  • Tocoferolo delta: 0.01 mg

Funghi commestibili

  • Porcino: è molto noto e apprezzato, inoltre è molto facile da riconoscere. Vive nei boschi di conifere, sotto castagni, pini, querce e faggi. Cresce anche nei prati di montagna tra aprile e ottobre.
  • Ovulo buono: è particolarmente prelibato, dalla carne bianca e dal sapore raffinato. Vive nei boschi di castagno e nocciolo ed è diffuso un po’ in tutta Italia, sia in estate che in autunno.
  • Chiodini: è una varietà molto conosciuta e grazie alla sua conformazione a gruppi non è facile da confondere con le altre specie nocive. Cresce di solito alla base di alberi morenti come abeti, gelsi, querce e salici.
  • Mazza di tamburo: spicca per le sue notevoli dimensioni, oltre che che per la forma particolare non confondibile con altre specie velenose. Si trova in tutta Italia, soprattutto nei prati di montagna dall’estate all’autunno.
  • La Manina: ha un aspetto molto appariscente grazie ai suoi cespi ramificati. Generalmente vengono consumati solo gli esemplari giovani e cresce in tutti i boschi dell’Italia settentrionale fino al centro sud.
  • Il prataiolo: è un ottimo fungo e molto noto sin dall’antichità, ma dalle dimensioni e dai colori estremamente variabili. Vive in colonie in prati e campi fino a 2 mila metri di altezza, e si trova dall’estate all’autunno.
  • Gallinacci: è tra i funghi più apprezzati del mercato. Si trova dall’estate fino all’autunno in tutte le zone d’Italia e cresce nei boschi di conifere e di latifoglie.
  • Spugnola rotonda: ha un sapore molto delicato e cresce nei prati e sotto piante latifoglie con terreno preferibilmente calcareo. La sua comparsa è nel periodo primaverile.

Ricette a base di funghi

Insalata caprese

Ingredienti

500g di patate
200g di pomodorini per l’insalata
150g di fagiolini
100g di funghi in scatola
20 cozze sgusciate
100g di mozzarella bocconcini
olive
sale
pepe
olio

Preparazione

Prima di tutto fate lessare le patate e i fagiolini. Nel frattempo tagliate i pomodori a pezzettini, aggiungete i fagiolini e le patate sbucciate e le olive snocciolate. Poi, fate lessate anche le cozze e unitele all’insalata. Aggiungete la mozzarella tagliata a pezzetti, mescolate bene bene il tutto in modo che si insaporisca e servite.

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