Duboviki: how to cook, pickle, salt, boil and fry, the best recipes with photos

The dubovik mushroom belongs to the boletus species, which are especially valued by residents of the countries of the former USSR for their taste characteristics and nutritional composition. Experienced connoisseurs of quiet hunting assure that the presented forest dweller is no less useful than the classic porcini mushroom. But finding a particularly large specimen can be quite problematic.

The usual habitat is called oak forests (hence the self-explanatory name). Less often, an oak lover can be found in a mixed coniferous forest. It is better to hunt for it in the summer or early autumn. The unofficial name of the plant is the nickname “blue”, since after cutting its stem turns blue.

general information

The encyclopedic name of this mushroom is olive-brown or common oak. The popular name was given to it for its love of oak groves, but it can also be found in mixed forests. The butterfly especially loves light forests and forest edges. Its range is quite wide: Central and Eastern Europe, the Caucasus. Sometimes found in the Leningrad region, the southern Urals and Central Asia.

Appearance

What does the poddubnik mushroom look like? It can be distinguished by its olive-brown cap, which over time begins to darken to dark brown and change its shape: from hemispherical convex to almost flat. It is rough and velvety to the touch, but after rain it is covered with a layer of mucus. The pulp is pale yellow, turning blue at the cut site. The inside of the cap is tubular, yellowish or olive in color. The leg is yellow-orange, darkening towards the base to red-brown. Over time, it changes its shape from cylindrical to club-shaped.

It usually grows to a height of fifteen centimeters, but there are specimens up to twenty. The diameter of the cap varies from five to twenty centimeters, the stem from three to six, with a thickening at the end up to ten centimeters. This is what the poddubnik mushroom looks like. Its description is quite clear; it will be difficult to confuse it with any other mushroom.

Description

Dubovik is one of the most attractive representatives of the mushroom kingdom. It belongs to the tubular mushrooms because it has a clearly defined cap with a hymenophore (tubular layer), which on the inside strongly resembles a sponge. There are two types of oakweed: common and speckled. In principle, they are practically the same, it’s just that the latter’s leg is dotted with small red dots, but this did not affect the taste at all.

The boletus mushroom has a fairly large, cushion-shaped cap. Under favorable conditions, its diameter can reach 18 cm. The top of the cap is covered with velvety dry skin. A young mushroom may have mucus on its cap, but it soon disappears on its own. The color of the cap can vary greatly. In a young fruiting body it is olive-brown; with age, the cap darkens and can reach a reddish or red-brown hue.

The mushroom is distinguished by a strong, smooth stalk. It is cylindrical in shape, closer to the base of the cap it is yellowish in color, and at the bottom (closer to the root) it is red-brown or dark gray. The length of the leg is from 5 to 15 cm. The flesh of the mushroom is dense and strong, without much odor. It has a yellowish tint, but when pressed or broken it instantly turns blue. When processing the mushroom, a blue-violet mark also remains on the fingers. It was this characteristic feature that gave rise to calling it a bruise.

Preliminary processing

Poddubnik belongs to the category of conditionally edible mushrooms. This is explained by the fact that in raw or poorly processed form it can cause severe intestinal upset, which can manifest itself within half an hour. It is accompanied by severe stomach pain, diarrhea, nausea and vomiting. Treatment after poisoning takes on average one to two days. This reaction is caused by the fact that fresh poultice pulp contains an extremely toxic alkaloid - muscarine.

This is the danger fraught with the mushroom. How to cook to avoid unpleasant situations? Mushrooms must first be properly processed before cooking. It is best to do this no later than four to five hours after collection. First, the mushrooms must be cleared of debris and insects that might be in the bucket. After this, you need to cut them into small pieces and put them in a pan of salted water and put them on gas. It is necessary to cook the mushrooms for 25-40 minutes after boiling, regularly removing the resulting foam.

After the procedure, you need to drain the water and rinse the mushrooms in a colander. Now the oakberries are ready for freezing or subsequent cooking.

Poisonous doubles

Dubovik kele and Satanic mushroom.

Satanic mushroom

The main differences from the poddubovik

Satanic mushroom, no matter what they call it: “Devil’s mushroom”, “Forest devil”. He most likely deserved such dislike due to his very strong toxic effects on the body and his great resemblance to the beloved oak tree.

The cap is also spherical in shape, the stem is thick, thickened towards the bottom.

The color of the stem and tubular layer is bright, rich, brown or dirty red.

Because of this similarity, you can easily be deceived and get severe poisoning. For an adult, it is enough to eat 50 grams of satanic mushroom to experience all the beauty of intoxication. From nausea and vomiting to paralysis of limbs and suffocation.

Despite the fact that mushrooms are very similar in appearance, there are several significant differences that we would like to draw your attention to:

When cutting an oak wood, the damaged area very quickly acquires a bluish tint. The cut of the Satanic mushroom will first turn red, and then slowly turn blue.
The pulp of a good, edible mushroom is lemon yellow. Inedible - dirty white.
The cap of the oak tree is olive in color; as it ripens, it darkens and becomes orange or brown. The satanic one has a gray-green color. The older the mushroom, the closer to green it is. In damp weather it becomes covered with mucus.

Poddubnik mushroom: how to cook?

One of the common methods of cooking and preserving mushrooms is pickling. They then turn out juicy and aromatic. Poddubnik mushroom is no exception. How to cook pickled oak mushrooms? To enjoy their taste, you first need to prepare the marinade. To prepare it, the following ingredients are taken per kilogram of mushrooms:

water – 200 milliliters;
black pepper (peas) – four to six pieces;
sugar - a heaped tablespoon;
salt - a heaped tablespoon;
Bay leaf;
garlic – 2-3 large cloves;
citric acid - on the tip of a knife;
dill - to taste;
cloves - to taste;
vinegar 9% - 1 tablespoon per jar.

To prepare it, add citric acid, pepper, salt and other spices to boiling water, after which you need to cook the marinade, stirring it occasionally for five minutes. Then the subdubniks are added there, which by this time should already be processed and cooled, and everything is boiled for another five minutes.

Then the broth is poured into pre-sterilized jars, topped with a tablespoon of vinegar and rolled up with metal or covered with nylon lids.

In just a week or two, pickled subdubniks will be ready to serve.

Option 2

No less interesting is the recipe for pickling mushrooms for the winter with vegetables.

To prepare you will need:

white boletus - 1 kg.,
water for marinade – 0.6 l.,
vinegar essence (9%) - 80-100 ml.,
carrots – 150 gr.,
bell pepper (sweet) - 1 pc.,
sugar - 3 tbsp. l.,
salt – 2 tbsp. l.,
laurel – 3 pcs.,
black pepper – 5-10 peas.

We wash and clean the boletus caps. If you are using large fruits, you can cut them smaller. One medium carrot weighs about 150 grams, grate it on a coarse grater. Peel the pepper from seeds and cut into strips.

Boil the mushrooms; after they boil, cook for another 10 minutes. Drain them through a colander. Take another pan, pour water into it and boil. Then add sugar, salt, bay leaf and pepper. Cook for 5 minutes over medium heat, add vinegar and vegetables, bring to a boil again, cook for 4 minutes.

Place the white boletus into the pan and cook over low heat for 15 minutes. If desired, the preparation can not be infused or preserved for the winter, but consumed immediately after cooling. For pickling, hot mushrooms and vegetables should be placed in sterilized jars and rolled up.

Fried subdubniks

Most gourmets agree that fried oak mushrooms taste very similar to porcini mushrooms. This means that not trying them is simply a crime, especially since their preparation is relatively simple.

The most popular side dish for mushrooms is potatoes. In order to prepare a delicious dish, you will need:

potatoes – 5–7 medium-sized pieces;
Poddubniki - 200 grams;
garlic – 2–3 medium-sized cloves;
salt - teaspoon;
pepper - to taste;
dill, parsley - to taste;
onions – green or onions, to taste;
spices - to taste.

First you need to wash and peel the potatoes, then cut them into small strips, cubes or any other method preferred for frying. After this, rinse the garnish base again and let the water drain. Regardless of the type chosen, cut the onion into small pieces and place in a separate dish.

Vegetable garden and more

Many people believe that the most delicious mushroom is the white one, and it’s hard to disagree with them. It has an unusual nutty taste and pleasant aroma. People often call it boletus, as it is most often found in pine forests. There are a lot of options for its preparation; it is good in frying, salting and, of course, is unique in addition to the main dish. Many people probably want to know how to pickle porcini mushrooms so that they can be enjoyed later.

First, you should briefly familiarize yourself with the information about what our future delicacy looks like. The porcini mushroom has a hemispherical cap and a stem, somewhat reminiscent of a barrel. It grows in various forests: coniferous, birch, deciduous, mixed. Depending on the “residence” it has variations in appearance. For example, in mushroom marinade, boletuses are white and are in no way inferior to their “relatives,” but, unfortunately, they are almost impossible to find now.

Hidden threat

No matter how tasty, healthy and aromatic poddubniki mushrooms are, for a classic feast it is best to use any others. This is due to the fact that the substances contained in its pulp react with alcoholic beverages - this leads to a severe allergic reaction or food poisoning. However, for people who don’t drink, poddubniki mushrooms are absolutely safe.

Poddubovik (common oakberry) is valued by mushroom lovers for its valuable culinary properties. It is used in a wide variety of culinary recipes. The mushroom is marinated, fried, salted, dried.

Food use, culinary recommendations

Medium quality edible mushroom. Used fresh after preliminary boiling with draining of the broth, suitable for all types of processing and preparations.

Mushrooms contain compounds that react with substances found in tea and coffee; these compounds are destroyed during cooking. However, raw or poorly cooked oaks can cause intestinal disorders. Symptoms appear after 0.5–2 hours and are accompanied by nausea, diarrhea, vomiting, and stomach pain. Full recovery occurs in 1–2 days.

Chemical analysis of fresh fruiting bodies showed the presence of traces of the toxin muscarine and its stereoisomers.

In addition, according to European researchers, with the simultaneous consumption of alcohol, the mushroom can cause an allergic reaction similar to that caused by the gray dung beetle (Coprinus atramentarius).

Based on the book by M. Vishnevsky “Medicinal mushrooms. Great Encyclopedia"

How to cook properly

Before you start cooking, you should carry out the processing: boil the dubovik in salted water for 10 minutes, then drain the water and add it a second time. Then they cook for another 20 minutes until done. Why is the cooking procedure so important? The fact is that the mushroom should be cooked correctly in two stages to avoid poisoning. In their raw form, oak trees are poisonous. It should also not be used in combination with alcohol.

How to marinate correctly

Knowing how long to cook dubovik, it’s worth trying the recipe for pickled mushrooms. The ingredients you will need:

1 kg of subdukoviki,
9 percent vinegar (2 tbsp.),
citric acid on the tip of a knife and marinade.

200 ml water,
black peppercorns (5 peas),
a tablespoon of sugar and sea salt,
3 cloves of garlic,
Bay leaf,
a few sprigs of dill and cloves.

To prepare, washed, peeled mushrooms are cooked following the rules. After the required cooking time has passed, they are laid out in a colander and cooled.

Preparation of the marinade: add spices, salt, sugar to boiling water, then leave to boil for 5 minutes. Place the mushrooms in a saucepan and boil for another 5 minutes. Place the finished duboviks with the marinade in a jar, add vinegar on top and close the lid tightly. This kind of canning is useful if you want to appreciate the taste of oak wood.

Dubovik is no less tasty mushroom than porcini mushroom, and a marinade with it will delight you with a pleasant aroma and rich taste in winter.

Marinades for the winter

Pickled mushrooms have hundreds of cooking methods, and all because many housewives add something of their own to the recipe. Therefore, you should not always blindly follow the instructions; try to create your own unique marinade.

Before cooking, it is better to familiarize yourself with several general tips for pickling mushrooms for the winter:

No wormy parts.

Use sterilized jars correctly to prevent the product from fermenting.

It’s better to marinate only the caps; the legs can be fried.

You can add a pinch of citric acid to recipes to help the white caps retain their color.

Small mushrooms are usually used in the marinade.

The best side dish for podoboviki

In combination with potatoes, podubovik perfectly reveals its rich taste. Be sure to try these mushrooms and potatoes.

Don’t forget to weld the sub-arcs correctly, this must be done. Peel the potatoes and cut into cubes. Boiled mushrooms are cut in the same way. Next, fry the onion in vegetable oil and simmer for 15 minutes. Then potatoes are added and fried with onions.

Poddubovik can be prepared with jacket potatoes or mashed potatoes.

There is another recipe for how to cook the mushroom. You will need to mix thinly sliced potatoes with fried onions and mushrooms. Pour in sour cream and place in the oven. The result will be a very aromatic dish, especially if you additionally sprinkle this mixture with herbs and add a few cloves of garlic.

Now you know how to prepare podubovik and you can make delicious dishes from it that any mushroom connoisseur will appreciate. Discover new recipes and delight yourself and your loved ones!

Name:	Poddubovik
Type:	Edible

Dubovik is deservedly popular in Russia. It grows everywhere, in large colonies, and pleases with quite large specimens. From one or two copies you can make a full-fledged second one. You can prepare duboviki in various ways: boiling, frying, stewing. They are very healthy and contain a minimal amount of calories. By following a simple algorithm of actions and adding the bare minimum of ingredients, you can prepare delicious dishes that will please both your family and guests.

Option 3

Often pickled mushrooms are prepared with onions or garlic. Recipes with porcini mushrooms are no exception.

Compound:

white boletus - 1 kg.,
water – 1 liter,
onions – 3 pcs. (or garlic - 10-12 heads),
bay leaf – 2-3 pcs.,
black pepper – 3 peas,
citric acid – 0.25 tsp,
salt – 2 tbsp. l.,
vinegar (9%) – 150 ml.,
sugar – 1 tbsp. l.

This time, marinating the mushrooms will take a little time. First of all, boil the boletus mushrooms (only the caps). Boil water with pepper and bay leaves, add washed mushrooms and cook for about 15 minutes over medium heat. When the caps sink to the bottom and the broth turns lighter, you can turn it off. Drain the broth and cool the product.

Depending on what you will use in the marinade, prepare onions or garlic. This recipe for pickling porcini mushrooms is suitable for any of them. Cut the onion into half rings, and simply divide the garlic into cloves. They will need to be placed at the bottom of the jar, and the cooled boletus mushrooms on top.

The broth for the marinade is prepared as follows: bring water in a saucepan to a boil, add sugar and salt, cook for a couple of minutes. Later, add vinegar and citric acid, boil and fill the jars. Sterilize and roll up the preparations for the winter. Cover the jars with a blanket and wait until they cool completely. The preparation of quick pickled mushrooms is complete.

How to prepare oak mushrooms for cooking

Collected or purchased oak trees should first be sorted. Mouldy, heavily overgrown and dried out must be disposed of. They contain insect larvae and small bugs; such specimens should be thrown away.

How to clean mushrooms

Shake off forest debris from the caps and legs. Use a knife to cut off damaged or dark areas. Clean the base of the leg from soil and adhering blades of grass. Cut large specimens with a cap diameter and a leg length of more than 5-6 cm into pieces. If only part of the oak tree is affected by larvae, the rest can be eaten.

How to cook poddubniki

Since oak mushrooms are conditionally edible mushrooms of the second category, they should first be boiled. Rinse the oak trees in cool water twice. Then fill with salted water. The volume of water should be twice the number of fruits. For example, one kilogram of product requires two liters of water.

How long to cook poddubniki

The initial treatment time is half an hour, the procedure is carried out in two stages. Bring the duboviki to a boil and cook for a quarter of an hour over low heat, skimming off any foam that appears. Drain the broth, add clean water and cook for the same amount. Strain the water well. The product is ready for further use.

Application in medicine

Common oak mushroom is a conditionally edible mushroom, i.e. one that is suitable for consumption only if properly prepared. They should not be eaten raw or undercooked. You should also not eat old and stale specimens. This will cause stomach upset, vomiting, fever, and can lead to more serious problems.

Important! It is not recommended to use poddubovik together with alcoholic beverages. If you follow all the cooking rules, you can boil, preserve, fry, and make sauces from it.

It is good to include it in recipes for preparing dishes from vegetables, rice, buckwheat, and fried potatoes. Before any cooking method, you must first boil the mushrooms for 15 minutes, drain the water, and then continue processing in the desired way

If you follow all the cooking rules, you can boil, preserve, fry, and make sauces from it. It is good to include it in recipes for preparing dishes from vegetables, rice, buckwheat, and fried potatoes. Before any cooking method, you must first boil the mushrooms for 15 minutes, drain the water, and then continue processing in the desired way.

We suggest you familiarize yourself with How to prepare hawthorn tincture at home

As a medicinal product, podubovik is not used in official and alternative medicine. But, nevertheless, it has some medicinal properties. The antibiotic boletol is obtained from it, which can suppress pathogenic microorganisms. The amino acids contained in dubovik improve memory and prevent the development of atherosclerosis.

In the old days, tinctures were prepared from podubovik. They were used to combat fatigue and nervous breakdowns.

How to cook podduboviki mushrooms

It is quite easy to prepare common oakberry correctly - you need to strictly follow proven recipes. Experienced housewives can experiment with seasonings and products, adding and removing them at their discretion. The number of ideas is almost unlimited; oak leaves go well with cereals, herbs, vegetables, meat, and dairy products.

How to fry oak trees

Fried duboviks have an incomparable taste. The recipe for poddubniki with potatoes is especially good.

Fried duboviki with potatoes

boiled oakberries – 1 kg;
potatoes – 1.2 kg;
onion – 140 g;
salt – 20 g;
vegetable oil – 40 g.

Peel, rinse and chop the vegetables into slices.
Fry the onion in oil until transparent, add the potatoes, add salt and fry for a quarter of an hour, stirring twice.
Chop the mushrooms, add salt and fry until the water evaporates.
Combine the products, cover and cook until done. The potatoes should break under light pressure.

You can serve it with fresh herbs and salad. If desired, ten minutes before readiness, you can add sour cream.

Fried duboviki with apples

An amazingly tasty dish that will surprise and delight guests at the festive table.

boiled oakberries – 1.2 kg;
sour apples – 0.4 kg;
onion – 140 g;
ready mustard – 20 g;
salt – 15 g;
sugar – 5 g;
vegetable oil – 40 g.

Peel the onion, wash it, cut it into strips or cubes, core the apples and cut them as well.
First fry the onion in oil for 2-3 minutes. Then separate the apples with mustard, a couple of pinches of salt, sugar and spices.
Salt the mushrooms and fry in oil until the water evaporates.
The products can be combined immediately or pour apple sauce over the finished roast when serving.

If desired, during the cooking process you can add some sour berries to the apples: cranberries, red currants.

How to marinate poddubniks

The most popular way to preserve sponge mushrooms for the winter is pickling. Favorite recipes for marinated winter poddubniks are passed down in families from generation to generation.

Marinating with vinegar and citric acid

boiled oakberries – 2.8 kg;
water – 600 ml;
mixture of peppercorns – 2 tsp;
granulated sugar – 60 g;
coarse salt – 80 g;
bay leaf – 12 pcs.;
garlic – 1 head;
citric acid – 3 g;
vinegar 9% - 20 ml per liter jar;
dill – 2-3 branches with umbrellas or 20 g of dill seeds;
carnation – 8-12 inflorescences.

You should start with the marinade - boil water with all the dry ingredients.
Add poddubniki, bring to a boil and cook over low heat for 10-12 minutes.
Pour vinegar into the jars, fill with mushrooms so that they lie tightly and are covered with marinade on top.
Seal tightly, turn upside down, wrap.

After 10 days, excellent pickled mushrooms will be ready.

Pickling with mustard seeds and currant leaves

You can prepare pickled duboviks for the winter with various additional herbs and spices.

boiled oakberries – 2.8 kg;
water – 750 ml;
mixture of peppercorns – 1 tsp;
granulated sugar – 50 g;
coarse salt – 70 g;
bay leaf – 8 pcs.;
mustard seeds – 20 g;
vinegar 9% – 150 ml;
currant leaf – 10 pcs.;
dill seeds – 10 g;

Place the oakberries into jars, add currant and bay leaves.
Boil water, add all seasonings, add vinegar.
Pour marinade over the mushrooms up to the neck and seal tightly.
Turn over and wrap in a blanket for a day.

This recipe for pickled oakberries is very easy to prepare. It turns out to be an excellently tasty snack.

How to pickle mushrooms

Another common way of preparing for the winter is salting. Duboviki can only be cooked hot.

Duboviki salted for the winter

boiled oakberries – 2.8 kg;
water – 1 l;
coarse salt – 110 g;
bay leaf – 5-8 pcs.;
currant leaf, horseradish leaf, grape leaf, cherry leaf – 5-8 pcs.;
dill stems with an umbrella – 8-10 pcs.;
mixture of peppercorns – 15 pcs.;
garlic – 10-15 cloves;
cloves, mustard seeds, horseradish root - to taste.

Prepare a brine from water and all dry ingredients and boil.
Add mushrooms and cook for about half an hour.
Place leaves, herbs, and garlic in jars.
Place the oak trees tightly, add boiling brine to the edge, and seal tightly.
Leave for a day under a blanket.

You can try it in 3-4 days.

Hot salted poddubniki

boiled oakberries – 2.8 kg;
water – 650 ml;
coarse salt – 150 g;
horseradish leaf – 8 pcs.;
dill stems with an umbrella – 8-10 pcs.;
mixture of peppercorns – 15 pcs.;
sunflower oil for topping;
cloves, mustard seeds, horseradish root - to taste.

Boil water with spices, add mushrooms and cook for 20 minutes.
Place the greens in the jars.
Place oak leaves tightly, adding brine, pour vegetable oil on top and seal tightly.

Store underground or in the refrigerator. They can be used to prepare soups, main courses, and salads.

How to make caviar from poddubnik

Mushroom caviar is an absolute hit of snacks for the winter season. You can cook it with a variety of additives to taste.

Poddubnik caviar

boiled oakberries – 2.8 kg;
onion – 0.8 kg;
sunflower oil – 780 ml;
garlic – 3-4 heads;
salt – 70 g;
Vinegar 9% – 30-50 ml (can be replaced with lemon juice in the same volume);
pepper to taste.

Chop the mushrooms in any convenient way.
Peel the onion, chop, fry in oil until transparent.
Dump out the mushroom mixture, add salt and pepper, and fry for 5-10 minutes.
A couple of minutes before the end of frying, add crushed garlic.
Pour in vinegar and stir.
Place tightly into jars and seal tightly.
Leave to cool under the blanket for a day.

Option 1

Components:

1 kg white boletus,
liter of water - for salting,
3 tbsp. l. coarse salt,
7 gr. Sahara,
10 black peppercorns,
5 pieces. bay leaf,
5 pieces. carnations,
cinnamon stick,
5 cardamom pods,
1 tbsp. l. mustard (seeds),
2 tsp. dill seeds,
80 ml vinegar (9%).

Boil water in a deep saucepan and add well-washed boletus mushrooms into it. Bring to a boil over high heat, then cook for another 5 minutes and drain. Rinse the hats in running water.

Next, the recipe requires a second decoction. Pour 1.5 liters of water into the pan and add 250g of salt. When the contents boil, add boletus and wait until it boils. Then remove the foam and leave to simmer over low heat for another 15-20 minutes. When the time is up, rinse the mushrooms in cold water.

Prepare the marinade. Add bay leaf, cinnamon, dill and mustard seeds, cardamom, cloves and pepper to a liter of water. Bring all ingredients to a boil in a saucepan and cook for another 7 minutes. Add mushrooms, add salt and cook for 7 minutes. Pour in vinegar and cook for a couple more minutes.

Some people do not immediately pour pickled mushrooms into jars. You can leave them in the pan overnight, covered, to let them steep. In the morning, taste the mushrooms; you may want to add a little salt. Now boil the mixture again and pour it into sterilized jars.

Roll up the lids, cover with two warm blankets or jackets, and leave it like that for a day. Incredibly delicious pickled mushrooms are ready.

Useful tips

Each variety of mushroom requires a special approach and attention. These capricious fruiting bodies do not tolerate negligence.

oak trees cannot be stored for long periods of time. They need to be cooked 4-5 hours after collection;
Primary processing is best done with thin gloves. The knife must be well sharpened in order to cut and not mash mushrooms;
Preservation can only be prepared with coarse gray salt, “rock” salt;
Wash glass jars and lids for preservation only with soda and water, without using soap.

Boiled subdubniks can simply be placed in the freezer and used to prepare wonderful dishes as needed. They can also be dried by cutting them and hanging them on a thread or in a special dryer, in an oven, or in a Russian oven.

Benefit

Poddubnik contains many useful acids, vitamins and microelements. The main components are zinc, magnesium and iron, which are famous for their restorative properties.

Zinc is a very useful element that is important for the proper functioning of the gastrointestinal tract. It has the ability to accumulate in the pancreas and takes an active part in digestion. This microelement also helps in proper absorption of nutrients.
Copper promotes cell restoration, improves metabolism and blood circulation, and also takes an active part in the formation of hormones.
Iron helps normalize the amount of hemoglobin in the blood. Systematic intake of poultice, even in minimal quantities, fully replenishes the body's need for important components.
Amino acids significantly improve mental and visual memory, and also fill a person with vigor, energy and strength. In addition, these elements prevent the development of atherosclerosis.
Beta-glucans are present in large quantities in the common oakweed and have a very positive effect on the human immune system.