The quality and continuity of fresh champignon mushrooms throughout the year is a trademark of the primary production of Champignons KIS. Keeping the product at a temperature of 2°C will prolong its shelf life.
Pasteurized mushrooms are used for direct consumption or as an addition to other dishes. They should be stored at room temperature. Refrigerate after opening and keep at temperature not exceeding 8°C.
Brined mushrooms packed in PET granulated vacuum foil can be directly consumed or further thermally treated. Store at room temperature. Refrigerate after opening and keep at temperature not exceeding 8°C.
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Niacin (B3) is a vitamin that is abundant in mushrooms. It is necessary to improve food metabolism, maintaining a healthy skin, it is good for the nerves and the digestive canal. A regular consumption of foods rich in niacin provides protection against the development of Alzheimer’s disease and old age dementia.
Champignons have anticancerous compounds (strong antioxidants – selenium), which taken with meals can help prevent the development of cancer.
Proteins form the body structure and are a part of every cell and tissue. The body uses proteins for growth, development and healing of bones, connective tissue, skin, internal organs and blood. Hormones, antibodies and enzymes that regulate chemical reactions are also proteins. If carbohydrate or fat does not meet the needs for energy, the body uses protein.
Champignons, both fresh and cooked in different seasons, are a good source of dietary fiber, including chitin, which is believed to reduce cholesterol levels in the blood, and beta-glucan, which has a beneficial effect on the cardiovascular system.
Champignons (Aricus bisporus) is a rare plant food with that tastes good, stimulates appetite, but also has high nutritional value. You can enrich your diet with mushrooms because they are rich in protein which is especially good for people who rarely or never eat meat.