Champignon Mushrooms (Agaricus Bisporus) 60%
Sunflower oil
Sea salt
Garlic, bay leaf, chili pepper, parsley, acidifier: citric acid
Additional information
Champignon Mushroom
| Source area | Latina - Italy |
|---|---|
| Nutritional Intake | Besides being very rich in water, this mushroom has a good content of potassium, sodium, copper, cobalt, magnesium, nickel and rare to find, lithium. The fresh mushroom is rich in vitamin A, B (B1,B2,B3,B5 and B12), vitamin C and D2. As far as unsaturated fats, we can find linoleic, oleic, erucic and αlinolenic acid. Tannins are the only antioxidants. |
| Period of transformation | From the second week of March to the first week of May |
| Trivia | If you put fresh Champignon Mushrooms in the sunshine, you can notice, after a few hours, the development of some yellowy brown spots on their surface: that is some sort of reaction which can lead to the forming of vitamin D or ergocalciferol, useful to bone mineralization and of which this mushroom is rich. |
