Champignon «E 21» is a variety of white mushrooms (Agaricus bisporus) that grow in forests and gardens, sometimes on piles of manure. Inside the mushroom, there is a rich set of nutrients: proteins, carbohydrates (fiber and sugar), minerals – iron, potassium, zinc, phosphorus, as well as vitamins of the B, E, D group and pantothenic acid. These components help strengthen the immune system, reduce cholesterol levels, and help fight fatigue.
The mushroom is distinguished by a delicate taste and aroma, reminiscent of anise scent when cutting the cap. The cap is white-greyish, creamy, with a diameter of 5 to 10 cm; the stem is of medium height (6–10 cm) with a ring, but without a volva. In young age, champignon can be consumed raw, however, upon aging, heat treatment is required.
Mushrooms possess antibacterial and anti-cancer activity, as well as the ability to suppress the growth of cancer cells. With proper consumption, they help relieve fatigue, strengthen the immune system, and neutralize pathogens. For storage, it is important to control the texture, cap color, and shelf life to preserve all the useful properties of the product.
