Michael Davis
Mushrooms are a type of fungus that has been consumed and used as medicine for thousands of years. They are a good source of protein and potassium, and are low in fat. There are thousands of varieties of mushrooms, including white mushrooms, which are commonly consumed in the Western world. The common button mushroom (Agaricus bisporus) is the most common in the US and is mild in taste. Mushrooms have a wide range of vitamin D content, which depends on their exposure to UV light. In terms of their alkalinity, mushrooms have been proposed as suitable substitutes for animal-based foods in an alkaline diet due to their potential renal acid load (PRAL) values. While the PRAL of edible mushrooms has been rarely examined, studies have found that commonly consumed mushrooms, including white mushrooms, have alkalizing properties. However, it's important to note that the human body's pH levels are tightly controlled, and food generally does not significantly affect blood pH.
| Characteristics | Values |
|---|---|
| Commonly consumed white mushrooms | Agaricus bisporus, Lentinula edodes, and Pleurotus ostreatus |
| White mushroom PRAL values | Negative |
| Other names | Common button mushroom |
| Vitamin D content | Less than 40 IU unless exposed to UV light |
| Other nutrients | High potassium, low fat, good protein source |
| Other characteristics | Mildest-tasting mushroom, can be eaten raw or cooked |
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What You'll Learn
White mushrooms are alkaline
Mushrooms are a type of fungus that has been consumed and used as medicine for thousands of years. They are a good source of protein and potassium, and are low in fat. While there are thousands of mushroom varieties, the common button mushroom (Agaricus bisporus) is the most common in the US. It is mild in taste and can be eaten raw or cooked.
White mushrooms, specifically the Agaricus bisporus variety, have alkalizing properties. This means that they can help to maintain a constant blood pH by providing alkaline minerals. The potential renal acid load (PRAL) of edible mushrooms has rarely been examined, but a study of 37 edible mushroom species revealed that commonly consumed mushrooms like Agaricus bisporus have negative PRAL values, indicating alkalizing properties.
The alkaline diet theory suggests that the body takes alkaline minerals from bones to buffer acids from acid-forming foods, which can lead to bone mineral density loss. However, this theory does not consider the function of the kidneys and lungs in maintaining pH levels. While the alkaline diet is healthy due to its focus on whole and unprocessed foods, there is no conclusive evidence that it alters pH levels in the body.
The PRAL values of mushrooms can be useful for individuals looking to alkalize their diet and for nutritionists optimizing their patients' diets. Fresh weight-based PRAL values for mushrooms are smaller than those reported on a dry matter basis, which is the more common method of reporting nutrient content in mushrooms. This highlights the need for more sophisticated PRAL assessments of edible mushrooms.
In summary, white mushrooms like Agaricus bisporus are alkaline and can be a healthy addition to the diet, but the impact of their PRAL values on overall health requires further exploration.
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PRAL values of white mushrooms
White mushrooms, also known as Agaricus bisporus, are the most cultivated type of mushroom in the world and constitute about 90% of the mushrooms consumed in the United States. They are widely consumed due to their nutritional value and wide range of medicinal properties.
White mushrooms are a good source of protein, vitamins, minerals, and antioxidants. They are also low in calories and fat and high in potassium. Their PRAL values, however, have rarely been explored and have received little attention in the past.
PRAL, or potential renal acid load, is a method used to estimate the capability of any food to alter net endogenous acid or base production. A recent study examined the PRAL values of 37 edible mushroom species, including commonly consumed mushrooms such as Agaricus bisporus (white mushrooms). The results revealed that white mushrooms have alkalizing properties, with a negative PRAL value.
The mean PRAL score of all examined mushrooms was -10.83 ± 28.73 mEq/100 g. While white mushrooms have alkalizing properties, several other mushroom species were identified as having acidifying properties, such as Volvariella volvacea and Pleurotus flabellatus. These acidifying species were attributed to their high phosphorus content.
In summary, white mushrooms have a negative PRAL value, indicating their alkalizing properties. This information can be valuable for individuals who wish to alkalize their diet and for nutritionists optimizing their patients' diets.
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Health benefits of white mushrooms
White mushrooms, also known as white button mushrooms, have several health benefits. They are one of the few plant-based foods that contain a natural source of vitamin D, which is essential for maintaining strong bones and a healthy immune system. White mushrooms are also a good source of protein, which is important for the creation of new cells, wound healing, and regulating the endocrine system. They are also low in calories and fat, and high in potassium, which helps to control blood pressure.
White mushrooms have anti-inflammatory and antioxidant properties, which can help to improve health in many ways. Research has shown that they contain compounds called flavonoids, which can act as both antioxidants and pro-oxidants. When they are antioxidants, they help improve healthy cell survival, and when they act as pro-oxidants, they encourage apoptosis, or natural cell death, which helps to prevent tumor growth.
White mushrooms are also a good source of B-complex vitamins, including riboflavin, niacin, and pantothenic acid. These vitamins help provide energy by breaking down fats, proteins, and carbohydrates. Additionally, white mushrooms have been proposed as a suitable substitute for animal-based foods due to their protein and amino acid composition. They can be used as a meat alternative in dishes such as pasta sauces, burgers, and fajitas, providing a lower-calorie and lower-fat option.
According to some studies, white button mushrooms can enhance the activity of critical cells in the body's immune system, specifically dendritic cells from bone marrow. These dendritic cells play a crucial role in recognizing and deactivating or destroying antigens on invading microbes, boosting the body's defense mechanisms against disease-causing pathogens. Overall, the health benefits of white mushrooms make them a valuable addition to a nutritious and balanced diet.
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Vitamin D content in white mushrooms
White mushrooms (Agaricus bisporus) are one of the most commonly consumed types of mushrooms in the Western world. They are known to have alkalizing properties and are a good source of protein.
When it comes to vitamin D content, mushrooms are unique among non-animal foods. They are one of the few non-fortified, plant-based sources of vitamin D, which is typically found in animal-based foods like meat, eggs, and fish. The vitamin D content in white mushrooms, specifically, varies depending on their exposure to ultraviolet (UV) radiation, such as sunlight or a UV lamp.
White button mushrooms, when exposed to UV radiation, can be a good source of vitamin D. The vitamin D content in UV-exposed white button mushrooms is higher than that in other dietary sources, including oily fish and eggs. For example, 100 grams of sliced A. bisporus mushrooms exposed to midday, midsummer sunlight in Germany produced 17.5 micrograms of vitamin D2 after 15 minutes and 32.5 micrograms after 60 minutes. This is equivalent to 175% and 325% of the IOM EAR, respectively. Similarly, in Australia, UV-exposed white button mushrooms can provide over 100% of the recommended vitamin D requirements in a single serve.
However, it is important to note that the vitamin D content in mushrooms is highly dependent on the amount of UV exposure, the surface area exposed, the light intensity, and the length of exposure. Fresh button mushrooms sold in retail stores around the world typically have negligible vitamin D2 content, usually less than 1 microgram per 100 grams, as they are grown in darkness and are only exposed to light during picking, which is often under fluorescent lights with little to no UV radiation.
To increase the vitamin D content in white mushrooms, deliberate exposure to sunlight or UV lamps is necessary. When fresh button mushrooms are exposed to midday sunlight for 15 to 120 minutes, they can generate significant amounts of vitamin D2, often exceeding 10 micrograms per 100 grams, which approaches the daily requirement of vitamin D recommended internationally. Similarly, UV-lamp pulses for 1 to 2 seconds after harvest can produce 24 micrograms of vitamin D per 100 grams.
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Comparison with other mushrooms
Mushrooms are commonly consumed in many countries and are known to be a good source of protein and potassium. However, their potential renal acid load (PRAL) has rarely been examined. A study on 37 edible mushroom species revealed that while some commonly consumed mushrooms, such as Agaricus bisporus, Lentinula edodes, and Pleurotus ostreatus (white mushrooms), have alkalizing properties, others like Volvariella volvacea and Pleurotus flabellatus are acidifying and may have a high phosphorus content.
When comparing white mushrooms to other types, it is important to consider their PRAL values, which indicate their potential impact on the body's acid-base balance. White mushrooms, or Pleurotus ostreatus, are characterised by negative PRAL values, suggesting they may contribute to alkalising the body. This is in contrast to some other mushroom varieties that have positive PRAL values and are considered acidifying.
For instance, Volvariella volvacea, commonly known as straw mushrooms, have a positive PRAL value, indicating they are acidifying. These mushrooms are often consumed in Asian cuisine and have a distinct flavour and texture. In comparison, white mushrooms have a milder taste and are more versatile in cooking, making them a popular choice in Western countries.
Pleurotus flabellatus, or the fan-shaped mushroom, is another variety with a positive PRAL value. These mushrooms are known for their unique shape and are used in both culinary and medicinal applications. However, their PRAL value suggests that they may contribute to an acidic environment in the body.
In contrast, Lentinula edodes, commonly known as shiitake mushrooms, are characterised by negative PRAL values, similar to white mushrooms. Shiitake mushrooms are widely used in Asian cuisine and are known for their rich, savoury flavour. They are also believed to have various health benefits, including immune-boosting properties.
Agaricus bisporus, which includes both the common button mushroom and the portobello mushroom, also falls into the category of mushrooms with negative PRAL values. These mushrooms are widely consumed and are known for their mild flavour and versatility in dishes ranging from salads to stir-fries.
Overall, while white mushrooms possess alkalising properties, not all mushroom varieties have the same effect. The PRAL values of mushrooms vary, and some types, like Volvariella volvacea and Pleurotus flabellatus, are considered acidifying. This knowledge can be valuable for individuals aiming to alkalise their diet or for nutritionists optimising their patients' PRAL values.
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Frequently asked questions
Mushrooms are generally considered to be alkaline foods, and this includes white mushrooms. However, there are some acidifying species as well.
Alkaline diets are thought to be healthy because they focus on whole and unprocessed foods, such as vegetables, fruits, nuts, and legumes. However, there is little evidence to support the claim that they can alter blood pH levels.
Some other examples of alkaline foods include beets, broccoli, peas, tomatoes, apples, cherries, pineapple, almonds, and pumpkin seeds.
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