Truffles: An Expensive Delicacy
 Truffles
are a subterranean fungi that flourish via a symbiotic relationship with the
roots of certain trees, e.g., beech, hazel, oak, etc. They are not mushrooms
which are a completely different fungi.
In the early Eastern civilizations, mushrooms and fungi are not only considered
as food, they are also noted for the medicinal value. Until now, there are
cultures which would still use mushroom extracts as a component for soups and
teas in order to boost the immune
system.
They are also said to reduce the risks of cancer and heart
diseases.
They
are low in calories but
contain high amount of vegetable protein,
chitin, iron, zinc, fiber,
amino acids, vitamins and
minerals. Calcium,
minerals, vitamins B and C are commonly found in several mushrooms. Truffles are
different from other mushrooms since it is a hypogean or an underground
mushroom. What is harvested is the fruit, the roots are white filaments called
as hyphas, and there is not stem. Truffles would suck sap from the host plant or
trees. Those truffles that grow under the roots of oak trees are the most
pungent, while those that grow in the roots of lime trees are the most aromatic.
The flavours found on a truffle is complex, which is why they are best combined
with bland food in order to draw out its flavour. They are highly perishable,
which is why it is important for truffles to be consumed immediately after
harvesting. Often times, truffles are sold in containers filled with rice. This
rice has definitely absorbed parts of the flavour and aroma of the fungi and
could be used for cooking.
Earlier it was thought that edible mushrooms like truffles had no nutritional
value at all and were used just to add flavor to a selection of staple dishes.
Yet, more recent reports show that truffles and various sorts of mushrooms can
bring a great deal of health benefits especially to vegetarians, individuals who
don't eat meat and only consume vegetables.
Technically, truffles are mushrooms that don't have stems and are usually
discovered under the ground-usually under oak, pine, beech, and pecan trees
mostly in Europe including various parts of Italy, France, Slovenia and Croatia.
In Asia, some varieties are located in China along with in Middle East while
there are also some types native to North Africa.
So far, truffles are used only in the culinary field-as main ingredient to
various dishes or as flavoring and garnishes to different specialties. The most
frequent gourmet edible truffles that are being employed in various restaurants
include the French Black Truffles, the Italian White Truffles, the Chinese
Truffles, and the Summer Truffles. The white truffle of Alba is the most
cherished, elusive, and expensive of all. It's sublime aroma and taste is
unparalleled.
Health Benefits of Truffles
-
 A good source of high protein.
Truffles have high protein content ranging from 20 to 30 percent for each
serving. Experts say that truffles are excellent sources of high protein
content which it very ideal because these contain all the amino acids
necessary to good nutrition for humans. For people who don't consume fats and carbohydrates-
specially to people who are having Western diets-truffles are very ideal
since it is a fantastic source of protein.
-
A moderate source of carbs. The main element of truffles and mushrooms is
carbohydrates derived from glycogen and chitin or also called the fungus
cellulose which is a functional proponents of the fungal cell wall. All the
same, compared to other vegetables, truffles have lower proportions of
carbohydrates. This is in addition very good for people suffering from diabetes because
truffles have low value of energy.
-
Low in fat.
As a vegetable, truffles are ideal for individuals who cannot and do not
want to consume too much fat. When dried, it has only about two to eight
percent of fat which are mostly crude fat and lipid compounds such as fatty
acids, sterols, phospholipids, glycerides and linoleic acid. However, it
should be taken into consideration that although mushroom and truffles have
no cholesterol and low in fat, the method of cooking them would usually
require them to be infused with butter or oil. Thus, adding to the fatty
value of the dish. It would then be safe to say, that although vegetables,
mushrooms and fungi are healthy, the method of cooking and preparing it
would have a huge impact on the nutritional value of the dish.
-
It is cholesterol free.
This is probably the largest benefit to health of truffles. Through the
years, cholesterol has been thought to be of the risk aspects of coronary
heart conditions and other associated diseases. If you are inclined to
stroke or heart attack or you have a family history any heart complaint, it
would be great to consume cholesterol free food such as truffles to help you
decrease your total cholesterol levels.
-
High in water and mineral content. They are made up 73% water, and
several substances and minerals like calcium, potassium and magnesium.
| French Black Perigord Truffles are some of the most sought after
mushrooms in the world. However, they are very expensive (upwards to
$3,000 a pound). They have even been referred to as "the diamond of
the kitchen". |
5. The main reason for these mushrooms is the flavor. The flavor of these
mushrooms is like no other and is wanted all over the world. You can find
Truffle Oil and Truffle Vodka, however, most truffle oils do not actually
contain truffles and truffles weren't even used in making the oil. They have
synthesized the flavor of the truffles and made it that way.
So if you are really wanting to true thing, it is best to purchase the
mushroom itself. Credits: http://EzineArticles.com/
Dated 23 February 2013
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