Champignons E 58 – fresh mushrooms rich in vitamins of groups B, D, E and riboflavin, as well as minerals: potassium, calcium, zinc, selenium, copper, manganese, iron and phosphorus. They contain almost two dozen amino acids, many of which are essential for the body.
These mushrooms are an excellent source of easily digestible protein, which can serve as an alternative to meat in the diet, contributing to cell building and maintaining general health. Due to the high content of vitamins and minerals, champignons help strengthen the immune system, improve metabolism and provide the body with necessary trace elements.
The process of growing two-sporus champignons includes compost preparation, mycelium sowing, mushroom sprouting, application of covering soil and temperature and humidity control. The mycelium consumption rate is 5 g per 1.5–2 kg of compost. Single-zone and multi-zone systems are used for production, each having its own advantages in mushroom growth management. Such an approach ensures stable product quality and high yield.
