Michael Davis
Mushrooms are a staple in many diets and recipes. They are often treated as vegetables in the kitchen and in cooking, but they are not legumes. Mushrooms are a type of fungi, which is a separate kingdom from plants and animals. Plants have chlorophyll and make their own food through photosynthesis, while animals ingest their food. Fungi, on the other hand, lack chlorophyll and obtain nutrients from decomposing plant or animal material. Mushrooms are low in calories, fat, and sodium, and they provide vitamins, minerals, and protein. They also stand out from vegetables as a source of vitamin D.
| Characteristics | Values |
|---|---|
| Are mushrooms legumes? | No |
| Are mushrooms vegetables? | No, but they are classified as vegetables in the culinary world and for nutritional purposes. |
| Are mushrooms fruits? | No |
| Are mushrooms plants? | No, they are part of a separate kingdom called fungi |
| Are mushrooms fungi? | Yes |
| Are mushrooms a good source of nutrition? | Yes, they are nutrient-dense and provide a lot of nutrition in very few calories. |
| Are mushrooms a good meat alternative? | Yes, they have a robust and savory flavor and a meaty texture. |
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What You'll Learn
Mushrooms are fungi, not legumes
Mushrooms are not legumes. They are fungi, which is a separate kingdom from plants and animals. Fungi were once considered primitive plants, but now they are accepted as a distinct kingdom based on their cellular organisation. Major differences that distinguish fungi from plants and animals include the following: plants have chlorophyll and make their food through photosynthesis, while animals ingest their food. Fungi, lacking chlorophyll, feed on decaying matter in nature and on substrates of various compositions when commercially cultivated.
Mushrooms are classified as vegetables in food grouping systems, and they are frequently treated as vegetables in the kitchen. However, they are technically not vegetables because they are not plants. They do not have leaves, roots, or seeds, and they do not require light to thrive. Mushrooms are also biologically distinct from plant- and animal-derived foods that comprise the US Department of Agriculture food patterns.
While mushrooms provide nutrients found in plant- and animal-based food groups, they also have a unique nutrient profile. They are low in calories, fat, and sodium and are a good source of B vitamins, selenium, and potassium. They also provide a small amount of vitamin D, particularly when exposed to light.
Mushrooms' distinct nutrient and culinary characteristics suggest that it may be time to reevaluate food groupings and health benefits in the context of three separate food kingdoms: plants/botany, animals/zoology, and fungi/mycology. This would involve recognising mushrooms as a "third food kingdom", distinct from plants and animals.
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Fungi are a separate kingdom from plants
Mushrooms are not legumes. They are fungi, which is a separate kingdom from plants.
Fungi are a distinct kingdom from plants and animals, with their own unique characteristics. They were once considered primitive plants due to similarities in lifestyle and morphology, but now, taxonomists recognise them as a separate kingdom. This reclassification was influenced by George Willard Martin's 1955 article, "Are Fungi Plants?", which sparked a philosophical debate on the appropriate way to catalogue life.
The distinction between fungi and plants is based on cellular organisation. Plants contain chlorophyll and make their own food through photosynthesis, while fungi lack chlorophyll and obtain nutrients from decomposing plant or animal material. Additionally, fungi contain chitin, a derivative of glucose found in crustaceans and insects, rather than cellulose, which is found in plants.
Fungi also have a unique sterol, ergosterol, which is not found in plants or animals. They are heterotrophs, absorbing food through dissolved molecules and secreting digestive enzymes, whereas plants are autotrophs, making their food through photosynthesis.
The kingdom of fungi is incredibly diverse, with an estimated 2.2 to 3.8 million species. However, only about 148,000 species have been described so far, and the true biodiversity of the fungus kingdom remains largely unknown.
While mushrooms are not vegetables or legumes, they are often treated as vegetables in the culinary world due to their similar culinary applications and nutritional profiles. They are a staple in many recipes and are a popular meat alternative due to their savoury flavour and meaty texture.
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Mushrooms lack plant characteristics
Mushrooms are not legumes. They are fungi, which is a separate kingdom from plants and animals. Mushrooms lack many of the characteristics of plants.
Firstly, mushrooms do not have chlorophyll and are unable to photosynthesise. Plants use chlorophyll to convert sunlight into food through photosynthesis. Fungi, on the other hand, obtain nutrients from decomposing plant or animal materials. They exist on decaying matter in nature and on substrates of various compositions when commercially grown.
Secondly, mushrooms do not have leaves, roots, or seeds. They do not require light to thrive. Instead of seeds, mushrooms produce spores, which are almost as fine as smoke.
Thirdly, mushrooms are more closely related to animals than to plants. Molecular and computational approaches indicate that fungi are more closely related to animals than plants.
Finally, mushrooms are not classified as plants. While they were historically grouped with plants, taxonomical systems have changed. Mushrooms now have their own kingdom, separate from plants and animals. This kingdom includes yeasts, moulds, smuts, and rusts.
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Mushrooms are nutritionally unique
Mushrooms contain protein, vitamins, minerals, and antioxidants. They also contain a substance called ergosterol, similar in structure to cholesterol in animals. Ergosterol can be transformed into vitamin D with exposure to ultraviolet light. The amount of vitamin D in mushrooms depends on how long they are exposed to UV light. Mushrooms exposed to UV lamps or sunlight can produce higher amounts of vitamin D than those grown in dark conditions.
Mushrooms also contain a sulfur-containing amino acid called ergothioneine, which is found in limited dietary sources. Ergothioneine cannot be synthesized by humans, suggesting it is important for human health. Additionally, mushrooms contain non-nutritive plant substances such as polysaccharides, indoles, polyphenols, and carotenoids, which have been shown to have antioxidant, anti-inflammatory, and anticancer effects.
Mushrooms' unique nutrient profile and culinary characteristics have led to suggestions that food groupings and health benefits should be re-evaluated in the context of three separate food kingdoms: plants/botany, animals/zoology, and fungi/mycology.
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Mushrooms are treated as vegetables in cooking
Mushrooms are not vegetables, fruits, or legumes. They are a type of fungus, which is a separate kingdom from plants. Mushrooms do not have leaves, roots, or seeds, and they do not require light to grow. While they are not considered vegetables from a biological standpoint, they are often treated as vegetables in cooking due to their similar culinary uses and nutritional benefits.
Mushrooms have a robust and savoury flavour and a meaty texture, making them a popular meat substitute in vegetarian dishes. They can be sautéed, grilled, roasted, or used raw in salads. Their ability to absorb flavours and add depth to dishes has made them a staple in kitchens globally. For example, portobello mushrooms are commonly used as a meat substitute in burgers.
Mushrooms are also a good source of nutrients, including B vitamins such as riboflavin, niacin, and pantothenic acid, which are crucial for energy metabolism and brain function. They are low in calories and fat but packed with essential nutrients, making them a valuable addition to any diet. Their unique biological classification as fungi does not diminish their value in our diets.
In addition to their nutritional benefits, mushrooms are also used in functional foods and beverages, such as mushroom coffee, which are claimed to provide energy, focus, and improved sleep. However, the evidence for these benefits is mostly anecdotal, and the positive effects could be due to the placebo effect.
While mushrooms are not vegetables in a botanical sense, their increasing use in plant-based diets supports consumers' efforts to follow dietary guidance recommendations. Their culinary characteristics and unique nutrient profile suggest that it may be time to reevaluate food groupings and health benefits in the context of three separate food kingdoms: plants/botany, animals/zoology, and fungi/mycology.
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Frequently asked questions
No, mushrooms are not legumes. Legumes are a family of plants that produce edible seeds, often in a pod, like peas. Mushrooms are not collected from plants and do not have seeds.
Mushrooms are a type of fungi, which is a separate kingdom from plants and animals. Fungi do not have chlorophyll and exist on decaying material in nature.
While mushrooms are not technically vegetables, they are often treated as vegetables in the kitchen and in terms of nutrition.
Some common legumes include beans, peas, peanuts, and lentils.
There are over 2000 varieties of edible mushrooms, including white button mushrooms, shiitake mushrooms, oyster mushrooms, and enoki mushrooms.
