Champignon Capsules or Extract – What Suits You?
The cultivated champignon (Agaricus bisporus) with its round, white or brown cap is also known as two-spored agaric, portobello, mo gu, Agaricus brunnescens, and Agaricus hortensis. It is also known as white champignon or white agaric, cultivated champignon and culture champignon. The brown champignon is also called brown agaric, stone champignon or porcini champignon. White vs. brown champignons: What's the difference?
In fact, the brown or pinkish champignon (Agaricus bisporus var. hortensis) is simply a newly cultivated variety of the white champignon with a slightly firmer texture and a slightly more intense flavor.
Origin, cultivation, and use of the cultivated champignon
Where does the champignon come from? The champignon Agaricus bisporus is believed to originate from the Northern Hemisphere, but is now found worldwide. However, it rarely grows wild anymore. In Germany, it can occasionally be found in the open field, but these are mostly cases of feral growth.
Where does the champignon grow?
The cultivated champignon thrives in nutrient-rich soil. Wild champignons are accordingly often found on compost or manure heaps in gardens and parks. Occasionally, however, they can also establish themselves in completely wild environments. They can be harvested in the wild in spring and summer, sometimes even into autumn.
How many champignon species are there?
The genus of champignons is one of the most species-rich in the mushroom world: an estimated 200 species exist worldwide, with about 60 in Europe. Most of them are edible, but some poisonous species also belong to the champignons, such as the carbolic champignon.
For Hawlik Vital Mushroom products, only the cultivated champignon Agaricus bisporus is used.
The champignon as an edible mushroom
The cultivated champignon is the most popular edible mushroom worldwide. Unlike many other mushrooms, champignons can also be eaten raw. However, the champignon is also increasingly gaining importance as a vital mushroom.
Champignon cultivation
The champignon was first cultivated in the 17th century in Paris under Louis XIV, initially as a rare delicacy. Today, Agaricus bisporus is cultivated worldwide in large quantities. It thrives well on composted substrates made from animal manure.
Grow your own champignons
Meanwhile, with the spread of cultivation kits, growing champignons in your own home has gained more and more followers. However, a cool, dark room should be available for this, for example in cellars or garages.
Ingredients of the champignon mushroom
The champignon Agaricus bisporus is rich in lectins and polysaccharides and contains abundant potassium, phosphorus, zinc, and iron. In addition, champignons contain vitamins B, C, D, E, and K, as well as niacin and biotin. At the same time, champignons have a very low content of sodium and purines, which is why they are a suitable food for patients with high blood pressure and diabetes. Due to the high water content, large quantities of fresh champignons would have to be consumed to fully benefit from the beneficial ingredients of the mushroom. Therefore, champignon extract, powder, and other food supplements, which contain the ingredients in concentrated form, are increasingly being used.
The champignon (Agaricus bisporus) is one of the best-known and most frequently consumed edible mushrooms worldwide. It is used fresh in the kitchen as well as in processed form for food supplements and is characterized by its balanced natural composition.
The most important ingredients of champignon include:
Polysaccharides:
Complex carbohydrates that occur naturally in the mushroom.
Dietary fibers:
Support a varied diet and are a natural component of the champignon.
Proteins and amino acids:
The mushroom contains various essential and non-essential amino acids.
Vitamins:
Particularly noteworthy are B vitamins such as B2, B3 and folic acid, as well as vitamin D (depending on processing and drying).
Minerals and trace elements:
These include potassium, phosphorus, iron and zinc, among others.
Secondary plant compounds:
Natural compounds such as phenols and other mushroom-typical ingredients complete the profile.
Our champignon products are made from carefully selected raw materials and gently processed to best preserve the natural ingredients. In capsule or powder form, champignon can be easily integrated into everyday life.
The champignon in research
The champignon is repeatedly the focus of scientific attention due to its content of conjugated linoleic acids (CLAs). Its content of polysaccharides, proteoglycans and steroids is also of scientific interest.
The champignon as a diet aid
Due to its high water content of over 90% and its low caloric value of 24 calories/100 g with a high density of nutrients, champignons are also a suitable food for all those who would like to lose a little weight. Overall, the cultivated champignon is considered an exceptionally healthy food.
Champignon: These dosage forms you can buy
As with all vital plants, the concentration of ingredients in the untreated mushroom can vary greatly. Therefore, for the application and dosage of the cultivated champignon, a standardized processing is recommended, as is guaranteed with Hawlik Vital Mushroom products.
Champignon capsules or extract – what suits you?
In our shop you can buy the vital mushroom champignon in the following dosage forms:
Champignon extract capsules
Highly concentrated dosage through extraction using a patented process that allows the polysaccharides to be released from the chitin shell of the whole mushroom. This makes them more available to the body. With an extra dose of vitamin C. Contains 300 mg of vital mushroom extract and 15 mg of Ester-C® (10 mg vitamin C content) per capsule. Dosage: Two champignon extract capsules twice daily with plenty of liquid at mealtimes.
Dried champignon
In slices from controlled cultivation and of hand-picked, best quality. Gently dried, so that not only vitamins and active ingredients are optimally preserved, but also optimal appearance and a pleasant consistency are guaranteed. Above all: Our dried champignons have a particularly intense aroma. Even a few grams give sauces a wonderfully intense mushroom flavor! Good to know: 100 g of dried champignons correspond to 1 kg of fresh mushrooms.
