In its chemical composition mushrooms are characterized by the presence of substances inherent in both the plant and of animal products. This determines the peculiarities of their taste and nutritional properties. Mushrooms are hard to digest and herd for the stomach, thus are suitable for dieters. It should be borne in mind that they usually are not used as staple food, but often are in addition to it. They are rich in nitrogenous substances, making them contraindicated in liver disease, gout, arthritis, diseases of the genitourinary system. Their main advantage is their low calorific value and the feeling of satiety, which they create.