Origin country
Croatia
Origin region
Zagreb County
Quantity available
200 kg
Courier delivery
Yes
Porcini mushrooms belong to the Boletus genus and are distinctive fungi widely distributed across the Northern Hemisphere in Europe, Asia, and North America. In our region, porcini are highly prized, and Croatian forests are rich in them, especially in autumn when sunshine and rainfall are abundant, making the mushrooms at their meatiest. The term 'porcini' encompasses various forms of this mushroom. The cap is brown, shifting from light brown to chestnut brown as it matures. The stem is thick, and the flesh is white with a firm texture, though it softens with age.
Porcini are not only valued for their taste but also for their nutritional composition: they are low in fat while containing a significant proportion of protein. Moreover, it is hard to find a plant-based food that can be prepared in so many different ways, tastes so good, and yet has such high nutritional value as porcini mushrooms—or mushrooms in general. An advantage of porcini is that they contain ergosterol, a molecule that converts into vitamin D, something no other fruit or vegetable can offer. They also boast a high mineral content, particularly potassium, iron, zinc, copper, and selenium. Their dietary fiber content is also notable, especially pectin, which gives porcini a beneficial effect on intestinal peristalsis.
Vrganji 500g
Vrganj pripada rodu gljiva naziva Boletus, a radi se o prepoznatljivoj gljivi koja je široko rasprostranjena na zemljinoj sjevernoj polutci u Europi, Aziji i Sjevernoj Americi. U našim je krajevima vrganj iznimno priznat, a hrvatske šume su bogate vrganjima, poglavito u jesen koja obiluje suncem i oborinama kada su vrganji najmesnatiji. Pod pojmom vrganj skrivaju se brojni oblici ove gljive. Klobuk vrganja je smeđe boje koja sazrijevanjem prelazi iz svijetlo smeđe u kestenasto smeđu boju. Stabljika je debela, a meso je bijele boje i čvrste strukture, no sazrijevanjem omekša.
Nije samo okus prednost vrganja već i njihov nutritivni sastav: siromašni su mastima te istovremeno sadrže značajan udio proteina. Štoviše, teško je naći biljnu hranu koja se može na tako različite načine prirediti, koja ima tako dobar okus, a ujedno ima i tako visoku hranjivu vrijednost kao što to imaju vrganji odnosno gljive općenito. Prednost je vrganja što sadrže ergosterol – molekulu koja se pretvara u vitamin D, što ne može ponuditi niti jedno drugo voće ili povrće. Mogu se pohvaliti i sadržajem minerala, posebice kalija, željeza, cinka, bakra te selena. Udio prehrambenih vlakana je također značajan, posebice pektina, zbog čega vrganji imaju povoljan učinak na peristaltiku crijeva.
Krapinska 12
Bistra
10298
Croatia
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