The truffle season begins, “with their unmistakable aroma and intense flavour, appreciated in the kitchen not only for reasons of taste, but also for their nutritional properties. They are a low-calorie food (around 30-50 kcal) and rich in essential nutrients”. Word of Mauro Minelli, doctor expert in nutritional immunology and professor at Lum University (Free Mediterranean University), who recalls how truffles are “symbiotic fungi that live underground – and therefore defined as ‘hypogean’ – belonging to the class of Ascomycetes, characterized by the ability to collect the spores, i.e. the small reproductive organs, in a sac called ascus. They form in the soil at a depth of 10-15 cm, near the roots of the plant to which they are linked in a mutualistic symbiosis relationship.” .
Those who love them will have to be patient a little longer. In general, Minelli explains to Adnkronos Salute, “the first truffles of the season, especially in the case of white truffles, are not of excellent quality, often covered on the surface by larvae and insects, soft in consistency and not very fragrant. But with come winter, they begin to develop in depths of up to 15-20 cm and can reach very large dimensions, even more so if the soil is not clayey and the climatic conditions are advantageous. In particular, high rainfall allows them to develop properly complete since, like most mushrooms, truffles also consist largely of water, which generally exceeds 70% of their weight”.
Of course it is a precious food and, very often, so expensive that it is used in moderation, but “its flavor is so strong and unique that small quantities are enough to enrich the dishes to which it gives its characteristic aroma – he remarks – In detail, the nutritional analysis of 100 grams of fresh product highlights from 2 to 5 g of proteins, from 5 to 10 g of carbohydrates, maximum 1 g of fats, from 2 to 3 g of fiber, many B vitamins, in particularly B2, B3 and B6, which support energy metabolism and skin health. Truffle contains important minerals such as potassium, phosphorus, magnesium and calcium, which promote healthy bones, muscles and the nervous system of polyphenols and other compounds with antioxidant properties that help fight oxidative stress”. Beneficial characteristics that “are assumed as they are, given that the truffle does not undergo prolonged cooking processes”.
‘Be careful if you have allergies, irritable bowel syndrome and are pregnant’
“The highly prized white truffle – explains Minelli – is consumed only and exclusively raw, the black one can also be lightly cooked. The white one must be cut into very thin slices using a special tool, the truffle slicer, and added directly to the already cooked dish, in so that the heat enhances the aromas without altering them. On the contrary, the black truffle can be cooked, but only for a short period and on a moderate heat – he recommends – to avoid compromising its flavour”. Whether white or black, truffle consumption “can bring health benefits. Thanks to the presence of polyphenols and other substances – the expert points out – truffles can help fight free radicals, reducing oxidative stress and cellular aging The bioactive compounds of truffles can have anti-inflammatory and immunomodulatory effects, potentially useful for counteracting the state of chronic inflammation associated with various pathologies”.
Not only that. “Having a good supply of high-quality proteins, truffles can be considered a good protein source, especially for vegetarian or vegan diets. Furthermore, being naturally low in fat, it is an ideal support for low-calorie diets.” Among many healthy virtues, “there are some situations in which it is advisable to pay attention – warns Minelli – Some people could be allergic to truffles or some of its components, and manifest reactive skin and respiratory forms at the same time as consumption; others, however, are completely refractory to its garlicky smell, its scents being composed of sulphurous products”.
“Other times – he continues – truffles can be responsible for digestive disorders. In particular, those suffering from irritable bowel syndrome may find it difficult to tolerate due to its fermentable compounds, which can accentuate the classic symptoms characterized by meteorism, reflux, flatulence, digestive disorders. Although there is no conclusive evidence that truffles are harmful during pregnancy, it is advisable to consume them in moderation and only if they come from safe sources. Finally, being a ‘luxury’ product, its authenticity can be a sometimes compromised, so pay attention to the sources in order to avoid adulterated or fake products”.
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