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Mushrooms. According to its nutritional value can be attributed to taste foods. In mushrooms contain a significant amount of extractives and aromatics. According to the chemical composition of mushrooms are close to the vegetables, and some of the indicators are similar to products of animal origin. Protein fungi include all the essential amino acids. However, their absorption is low - about 70%. The structure contained in the mushrooms fats is important and necessary for the body parts - phosphatides, lecithin and cholesterol. Digestibility of fat is about 95%. Carbohydrates of mushrooms are mainly glycogen. All carbohydrates are digestible. In mushrooms contain vitamins B1, B2, PP, carotene, and vitamin D. Among the mineral products is dominated by phosphorus. Eggs, milk and dairy products. Foods vegetarian diet often includes milk and eggs. The inclusion of milk in the intermediate category of animal-plant products is justified because of its chemical composition is very similar to the herbal products. For example, milk is low in protein (3-4%), about the same amount of fat it contains no purines, characteristic of the meat, yeast and eggs, but, as in meat, milk contains cholesterol necessary for human growth. In addition, milk contains plant sterols, similar in its properties, cholesterol, and in large quantities, they are his antagonists. Under their influence cholesterol levels to normal, which is especially important for the prevention of atherosclerosis? Milk protein contains phosphorus, has a growth-promoting activity, which by its nature is different than the meat, so it does not cause surge of growth processes and leads to rapid aging of the organism. Therefore, milk is good for people of all ages. Pasteurization reduces the nutritional value of milk by 10-20%, sterilization (boiling) - 50-70, canning, by condensation, especially with sugar - at 30-50, drying at 30-90%, which is equivalent to losing the same amount of product. Eggs are good fortifier many plant foods, which can dramatically reduce the amount of food consumed. In a lot of egg yolk cholesterol - a substance indispensable for the growth of the organism. Even in elderly patients with atherosclerosis and eggs in the right combination of plant-based foods have beneficial effects, while they contain cholesterol absorbed in small quantities as out of the body together with the information contained in plant foods high in fiber.