The snack is a tasty and versatile fungus that can be consumed raw or cooked, alone or as an accompaniment to main dishes. It is often used in French and Italian cuisine, especially in risottos and omelettes, due to its melting texture and its slightly aromatic taste. The snack is a source of protein, dietary fiber and vitamins, in particular vitamin D, which is important for the health of bones and the immune system. It is also a source of minerals, in particular potassium, phosphorus and copper, which are important for the normal operation of the body.
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