Emily Johnson
Mushrooms are a valuable food resource and have been used as medicine for thousands of years. They contain various vitamins, minerals, and antioxidants, and are a good source of dietary fibre. The cell walls of mushrooms are composed of the fibrous polysaccharide chitin, which is the second most abundant polysaccharide in nature. This fibrous content varies across the different morphological stages of mushrooms, including the fruit body, mycelium, and sclerotium.
| Characteristics | Values |
|---|---|
| Nutritional value | Mushrooms contain vitamins, minerals, antioxidants, and fiber. They also contain vitamin D, folate, and B vitamins. |
| Health benefits | Mushrooms have been used as medicine for thousands of years and are said to have healing, cleansing, and anticancer properties. They may also help boost cardiovascular health and reduce the risk of type 2 diabetes. |
| Variety | There are more than 10,000 known types of mushrooms, with over 2,000 edible varieties. Common edible mushrooms include morel and chanterelle. |
| Preparation | Mushrooms should be stored in the refrigerator and washed and trimmed just before cooking. |
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What You'll Learn
Mushrooms are a source of dietary fibre
Mushrooms also contain other essential nutrients, including folate, vitamin B, and choline. A cup of sliced raw mushrooms provides 11.9 micrograms of folate, an essential nutrient for pregnant people. B vitamins help the body get energy from food and form red blood cells, while choline assists in muscle movement, learning, and memory. In addition to these nutrients, mushrooms contain various bioactive compounds, including dietary fibre.
The cell walls of fungi, which also make up the exoskeletons of arthropods, are composed of the fibrous polysaccharide chitin. Chitin is the second most abundant polysaccharide in nature after plant cellulose. The dietary fibre content in edible mushrooms varies with its morphological stages, including the fruit body, mycelium, and sclerotium. The sclerotium stage has the highest level of non-starch polysaccharides.
The health benefits of dietary fibre from mushrooms include boosting the immune system, anticancer functions, and controlling blood lipids and glucose levels. Dietary fibre may also help manage health conditions such as type 2 diabetes and cardiovascular disease. Mushrooms are a valuable resource for food, medicine, and nutraceuticals, offering a novel source of dietary fibre with potential health benefits.
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They have been used as medicine for thousands of years
Mushrooms have been used as medicine for thousands of years. The Greek physician Hippocrates, around 450 BCE, classified the amadou mushroom as a potent anti-inflammatory and for cauterizing wounds. Ötzi, the Ice Man, who lived nearly 5300 years ago, carried amadou with him to help him survive in the Alps of northern Italy. Ancient Chinese texts also describe the use of the reishi mushroom, or Ganoderma lingzhi, for promoting calmness and enhancing meditation. It was also used by Chinese royalty to promote longevity and was held in high esteem as the "mushroom of immortality".
Tremella fuciformis, also known as "yin er" or "baimuer" in China, is another example of a mushroom with a long history of medicinal use. It has been recommended by TCM practitioners as a yin tonic for thousands of years to promote health, longevity, and beauty.
In North America, the First Peoples used puffball mushrooms as wound healers. Medicinal mushrooms have also been used in traditional medicine in Asia, South America, North America, Siberia, and the Mediterranean.
Modern science has recently begun to rediscover the medicinal properties of mushrooms, recognizing their potential as powerful sources of medicine. Mushrooms contain various vitamins, minerals, antioxidants, and dietary fibre, which may help prevent several health conditions, including cancer, diabetes, and cardiovascular disease. They can also boost the immune system, act as antibacterial agents, and help manage inflammation, fatigue, and chronic metabolic conditions.
The unique properties of mushrooms, such as their high nutrient profile of proteins, micronutrients, and bioactive compounds, make them valuable for functional and holistic medicine. With the recent surge in interest in these superfoods, there is ongoing research to further explore their medicinal benefits and applications.
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Mushrooms are a good source of vitamin D
Mushrooms are part of the Fungi kingdom, which makes them very different from plants and animals biologically, although they are considered vegetables in a culinary context. They contain vitamin D2, which is also found in UV-exposed mushrooms, and smaller amounts of vitamins D3 and D4. Vitamin D3 is the most common form found in animal foods. The vitamin D2 content in mushrooms can be increased by exposing them to UV light. For example, button mushrooms exposed to three pulses (1 second) of UV radiation generated 11.9 μg D2/g DM, and this increased to 20 μg D2/g DM with nine pulses (3 seconds).
The vitamin D2 in mushrooms may help raise blood vitamin D levels, although it may not be as effective as vitamin D3. Wild mushrooms, such as morels, are excellent sources of vitamin D2 due to their exposure to UV light. In contrast, many commercially grown mushrooms are cultivated in the dark and contain very little vitamin D2. However, some mushrooms are treated with UV light to enhance their vitamin D content.
Consuming mushrooms can be a good way to meet your daily vitamin D requirements, especially if you are looking for non-animal sources.
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They contain antioxidants and various nutrients
Mushrooms are a good source of antioxidants and various nutrients. They contain vitamins, minerals, and antioxidants, which may help prevent several health conditions, including cancer and diabetes, when consumed as part of a nutritionally balanced diet. They can also help boost cardiovascular health and lower blood pressure.
Mushrooms are a valuable resource for food, medicine, and nutraceuticals. They are a good source of dietary fibre, which has been linked to a reduced risk of cardiovascular disease and other metabolic diseases. The antioxidant properties of mushrooms are due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids, and minerals. These compounds can help to reduce the level of oxidative stress in the body, which is caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS).
Edible mushrooms have attracted attention as a commercial source of antioxidants, and they might be used directly to enhance antioxidant defences through dietary supplementation. They also have biological activities, such as antitumor, antiviral, anticoagulant, antidiabetic, and immunostimulant properties, which make them useful in food, cosmetics, biomedicine, and other industries.
Lion's mane mushrooms are particularly beneficial for brain health, as they contain compounds that stimulate the growth of brain cells and improve memory. Chaga mushrooms are also notable for their health benefits, including lowering blood pressure and preventing cancer. Additionally, mushrooms are the only vegan, non-fortified dietary source of vitamin D, and they also provide folate, which is important for fetal health during pregnancy.
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Mushrooms can be toxic
Mushrooms are a valuable food source and have been consumed by humans since prehistory. However, it is important to be cautious when consuming mushrooms, as some varieties are toxic and can lead to serious health issues, and even death. While most mushrooms available today are commercially farmed, foraging for wild mushrooms is gaining popularity as a recreational activity. It is essential to correctly identify mushrooms before consuming them, as misidentification can have fatal consequences. There are approximately 100 toxic mushroom species out of thousands of edible varieties, and consuming even a small amount of certain toxic mushrooms can be dangerous.
The symptoms of mushroom poisoning can vary widely, ranging from slight gastrointestinal discomfort to organ failure and death. In some cases, serious symptoms may not appear immediately and can take days or even weeks to manifest, making it challenging to identify mushroom poisoning promptly. The specific symptoms depend on the type of toxin ingested, with some toxins affecting the gastrointestinal system, while others can lead to liver or kidney failure, neurologic issues, or even hallucinogenic effects.
One of the most well-known toxins is amatoxin, found in species such as Galerina and Amanita. Amatoxin poisoning can cause liver failure and has been implicated in historical deaths, including that of the Roman Emperor Claudius. Orellanine is another deadly toxin found in certain mushrooms, leading to kidney failure around 11 days after ingestion. Other toxins, such as muscarine, affect the nervous system and can cause sweating, salivation, tears, blurred vision, and respiratory failure in high doses.
Hallucinogenic mushrooms, often referred to as "magic mushrooms" or "shrooms", contain toxins such as psilocybin, psilocin, muscimol, and ibotenic acid. These toxins can lead to hallucinations, paranoia, and, in some cases, self-destructive and suicidal behaviour, especially in individuals with mental or psychiatric disorders. While these mushrooms are often intentionally consumed for recreational purposes, they can also be accidentally ingested due to their resemblance to edible species.
To prevent mushroom poisoning, it is crucial to correctly identify mushrooms before consumption. Familiarizing oneself with both edible and toxic mushroom species is essential, as well as understanding the methods of preparation for cooking. Some toxins, like amatoxins, are heat-stable, meaning cooking will not eliminate their toxic effects. Foraging for mushrooms should be done with caution, and only consuming mushrooms from reliable sources can help reduce the risk of poisoning.
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Frequently asked questions
Yes, mushrooms are a source of dietary fibre.
The cell walls of fungi are composed of the fibrous polysaccharide chitin, which is the second most abundant polysaccharide in nature.
Consuming dietary fibre from mushrooms can help boost the immune system, have anticancer functions, and control blood lipids and glucose levels.
Mushrooms contain vitamins, minerals, antioxidants, and various nutrients. They are low in calories and fat, and can help boost cardiovascular health.
Some common edible mushrooms include morel and chanterelle mushrooms, which are available seasonally at farmer's markets and grocery stores.
