INTRODUCTION

Truffles are a relatively rare species of an underground mushroom that grows in the roots of some trees or bushes. In Spain, we can find them under holms oaks. Their size is appoximately 2-7cm, their colour varies from greyblack to whiteochre and they grow underground in a depth of 6-15 cm. Although truffles are very costly, there are now many more reasons to eat it apart from the truth that it is very exciting to eat a delicacy. One of these reasons is you are consuming truffles because these may bring you health benefits.

Recent reports show that truffles and various sorts of mushrooms can bring a great deal of health benefits especially to vegetarians

TRUFFLE HEALTH BENEFITS

It is a good source of high protein. Truffles contain all the amino acids necessary to good nutrition for humans. For people who don't consume fats and carbohydrates, truffles are very ideal since it is a fantastic source of protein.

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.It is low-fat. As it is 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.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.

Truffle nutritive value
(per 100 gr)
Energy	92 kcal
Carbohydrate	13 gr
Fats	0,50 gr
Proteins	9 mg
Cholesterol	0 mg
Iron	3,50 mg
Calcium	24 mg
Phosphorous	62 mg

PRODUCT TYPES:

Tropical fruits: Mango, Pineapple, Papaya, Lychee, Avocado, Lemon, Guacamole…

Red fruits: Strawberry, raspberries, blackberries, cranberries, redcurrants, cherries….

Delicious fruits: Green and orange melon, kiwi, peach, apricot and figs.

Truffle, mushroom and fungi

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