Laura Smith
White mushrooms, also known as table, common, button, or champignon mushrooms, are the most cultivated type of mushroom in the world. They have a mild flavor and smooth cap, and they can be enjoyed in a variety of ways, including fresh, frozen, canned, dried, or powdered. Like most mushrooms, white mushrooms are low in calories but contain important nutrients. One cup of whole white mushrooms provides a good source of protein, fiber, and potassium. In particular, white mushrooms contain a type of fiber called beta-glucan, which has been shown to lower blood cholesterol levels.
| Characteristics | Values |
|---|---|
| Most cultivated type of mushroom | White mushrooms |
| Other names | Table, common, button, champignon mushrooms |
| Features | Small stem, smooth cap, mild flavor |
| Forms | Fresh, frozen, canned, dried, powdered |
| Calories | Low |
| Macronutrient breakdown | 62% carbs, 12% fat, 25% protein |
| Fiber | 1g per cup |
| Beta-glucans | May lower blood cholesterol levels |
| Vitamin D2 | Increases blood levels of vitamin D |
| Phenolic compounds | Flavonoids, phenolic acids |
| Polysaccharides | Beta-glucan, stimulates the immune system |
| Other nutrients | Glutathione, ergothioneine, potassium, vitamin C, folate, B vitamins |
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What You'll Learn
White mushrooms are a good source of dietary fiber
White mushrooms, also known as table, common, button, or champignon mushrooms, are the most cultivated type of mushroom in the world. They are low in calories but contain a variety of nutrients, including dietary fiber.
A cup of sliced raw white mushrooms (70 grams) contains 2 grams of total carbohydrates, of which 1 gram is dietary fiber. This amounts to 3% of the daily value of fiber. A larger serving of 24 ounces (672 grams) of whole white mushrooms provides 53% of the daily value of fiber, indicating that white mushrooms are indeed a good source of dietary fiber.
The fiber content in white mushrooms is in the form of beta-glucans, which are found in the cell walls of many types of mushrooms. Beta-glucans are a type of soluble fiber that can provide several health benefits. For example, they can lower blood cholesterol levels by forming a gel-like substance in the digestive tract, trapping cholesterol and preventing its absorption. This mechanism contributes to maintaining cardiovascular health and reducing the risk of heart disease.
In addition to their fiber content, white mushrooms offer other nutritional benefits. They are a natural source of vitamin D2 due to their exposure to UV rays or sunlight. This vitamin is essential for maintaining healthy blood levels, similar to supplements. White mushrooms also contain antioxidants, such as flavonoids and phenolic acids, which improve cell survival and prevent tumor growth. The presence of polysaccharides, particularly beta-glucans, stimulates the immune system and protects the body from infections, harmful organisms, and diseases like cancer.
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They are also known as table, button, or champignon mushrooms
White mushrooms, also known as table, button, or champignon mushrooms, are the most cultivated type of mushroom in the world. They are native to grasslands in Eurasia and North America and are cultivated in more than 70 countries. They are small, with a smooth cap and a mild flavour that pairs well with many dishes. They are incredibly versatile and can be enjoyed fresh, frozen, canned, dried, or powdered. They are also a good source of dietary fibre, specifically a type of soluble fibre called beta glucan, which has been shown to lower blood cholesterol levels.
Button mushrooms are the common, familiar white mushrooms that are used in a wide range of recipes and cooking techniques. They are the least mature form of the edible fungus Agaricus bisporus, which also includes cremini mushrooms and portobello mushrooms. Button mushrooms are typically 1 to 3 inches across, have a pale white colour, and are 92% water. Their high water content means that cooking them takes a little longer than their more mature counterparts, and they have a slightly squishy consistency when undercooked. However, cooking them longer will reduce their water content and give them a denser, more meaty texture.
Champignon mushrooms, or Agaricus bisporus, are native to grasslands in Eurasia and North America. They have two colour states while immature—white and brown—and additional names for the mature state, such as chestnut, portobello, and portabellini. Champignon mushrooms have a mild flavour and are commonly consumed worldwide, making up 90% of the mushrooms consumed in the United States. They are versatile and can be eaten raw or cooked using various methods such as sautéing, stir-frying, grilling, braising, and roasting.
White mushrooms, or table mushrooms, are incredibly popular in the United States and many other countries. They are low in calories but pack plenty of nutrients. A 100-gram serving of raw white mushrooms provides 93 kilojoules (22 kilocalories) of food energy and is an excellent source of B vitamins, including riboflavin, niacin, and pantothenic acid. They are also a good source of the dietary minerals phosphorus and potassium. Additionally, white mushrooms are a natural, non-animal source of vitamin D2, as exposure to UV light increases their ergocalciferol (D2) content substantially.
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They contain compounds that may help reduce the risk of heart disease
White mushrooms, also known as table, common, button, or champignon mushrooms, are the most cultivated type of mushroom in the world. They are low in calories but contain a wide range of nutrients.
White mushrooms contain compounds that may help reduce the risk of heart disease. Oxidative stress, inflammation, and high levels of cholesterol and triglycerides are strongly linked to heart disease. The ergothioneine and beta glucan in white mushrooms may help reduce this risk. Beta glucan is a type of soluble fiber that lowers blood cholesterol levels by forming a gel-like substance when digested, trapping triglycerides and cholesterol, and preventing their absorption. Research also suggests that ergothioneine may help reduce triglyceride levels after a meal. One study found that consuming mushroom powder as part of a meal significantly reduced blood triglyceride levels.
White mushrooms are also a source of potassium, which can help regulate blood pressure and may decrease the risk of hypertension and cardiovascular disease. The American Heart Association (AHA) recommends consuming more potassium and less salt to support cardiovascular health. Mushrooms are included on the AHA's list of foods that provide potassium, with one cup of mushrooms containing around 223 mg of potassium.
Additionally, the glutathione in white mushrooms acts as an antioxidant and detoxification agent, helping to eliminate potentially harmful foreign substances from the body. The polysaccharide beta glucan, another bioactive compound in white mushrooms, stimulates the immune system to activate macrophages and natural killer cells, which protect the body from harmful organisms and diseases, including cancer.
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White mushrooms are rich in antioxidants
White mushrooms, also known as table, common, button, or champignon mushrooms, are the most cultivated type of mushroom in the world. They have a mild flavor and smooth cap, and they can be enjoyed in a variety of ways, including fresh, frozen, canned, dried, or powdered. In addition to being low in calories, white mushrooms are packed with nutrients, including fiber, protein, potassium, vitamin C, vitamin D2, and various B vitamins.
One of the standout features of white mushrooms is their rich antioxidant content. The main phenolic compounds in these mushrooms are flavonoids and phenolic acids, which have dual roles as both antioxidants and pro-oxidants. As antioxidants, they work to improve cell survival, while their pro-oxidant properties induce cell death to prevent tumor growth. White mushrooms also contain glutathione, another powerful antioxidant that also acts as a detoxification agent, helping to eliminate foreign, potentially harmful substances from the body.
Beta-glucans, a type of soluble fiber found in white mushrooms, offer additional health benefits. They have been shown to lower blood cholesterol levels by forming a gel-like substance during digestion, trapping cholesterol and triglycerides to prevent their absorption. This mechanism may contribute to a reduced risk of heart disease by lowering cholesterol and triglyceride levels, which are associated with oxidative stress, inflammation, and heart disease.
The polysaccharide content of white mushrooms, including beta-glucan, also provides immune-boosting properties. Beta-glucan stimulates the immune system to activate macrophages and natural killer cells, enhancing the body's defense against infection, harmful organisms, and diseases, including cancer.
In summary, white mushrooms are an excellent source of antioxidants and other essential nutrients. Their antioxidant properties offer protection against oxidative stress and tumor growth, while their fiber content, particularly beta-glucans, supports heart health and cholesterol management. The immune-boosting effects of white mushrooms further contribute to their potential health benefits, making them a nutritious and functional addition to various dishes.
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They are cultivated around the world and are popular in the United States
White mushrooms, also known as table, common, button, or champignon mushrooms, are the most cultivated type of mushroom in the world. They are cultivated and popular in the United States, with Pennsylvania being the top mushroom-producing state. The borough of Kennett Square is a historical and present leader in mushroom production.
White mushrooms have a small stem, a smooth cap, and a mild flavor that pairs well with many dishes. They can be found fresh, frozen, canned, dried, or even in powdered form. They are low in calories but pack plenty of nutrients. For example, they are a good source of protein, fiber, and potassium.
The cultivation of white mushrooms requires specific conditions and equipment, different from those needed for growing plants. Mushrooms are fungi that grow on composted soil, among other fungi and bacteria, which play essential roles in breaking down raw materials before the mushrooms can grow. One common method for growing mushrooms is to use large plastic bags filled with sterilized sawdust and wood chips, which retain moisture and replicate natural conditions. However, this method generates a lot of plastic waste.
Another traditional method for cultivating mushrooms, used for hundreds of years, is log growing, which has been practiced in China for centuries. Logs provide a naturally sterile, sustainable, and self-replenishing growing medium. In the Northeastern United States, shiitake mushrooms are cultivated on hardwood logs such as oak, beech, and maple.
Indoor mushroom cultivation for commercial purposes was first developed in caves in France, providing a stable environment in terms of temperature and humidity. This technology was later adopted in the UK in the late 1800s, and by the mid-20th century, it was common to have windowless, purpose-built buildings for large-scale production.
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Frequently asked questions
Yes, white mushrooms contain fiber, also known as beta-glucans. They are found in the cell walls of many types of mushrooms.
White mushrooms are a good source of fiber, protein, potassium, vitamin C, vitamin D2, calcium, iron, and various B vitamins. They are low in calories and may help protect against conditions such as diabetes, cancer, and heart disease.
A cup of sliced raw white mushrooms (70g) contains 1 gram of fiber. 24 oz of whole white mushrooms provides 53% of your daily value of fiber.
A serving size for white mushrooms is typically considered to be one cup, which is equivalent to 70-96 grams of whole white mushrooms.
