Michael Davis
Mushrooms have been a part of the human diet for centuries, and are now grown in over 33 states in the United States, with most mushroom farms being family-owned. They are the only vegan, non-fortified dietary source of vitamin D, and are also rich in B vitamins, selenium, copper, phosphorus, zinc, potassium, and protein. They are low in calories, fat, and sodium, and contain modest amounts of fibre. Mushrooms are also used in folk medicine, and have been shown to have antioxidant, anti-inflammatory, and anti-cancer effects. However, not all mushrooms are edible, and wild mushrooms with white gills or a ring around the stem are considered poisonous.
| Characteristics | Values |
|---|---|
| Nutritional value | Low in calories, fat, and sodium. Rich in fiber, protein, vitamins, minerals, and antioxidants. Contains B vitamins, selenium, copper, phosphorus, zinc, potassium, choline, and vitamin D. |
| Health benefits | May help prevent cancer, lower the risk of Alzheimer's, heart disease, and diabetes, reduce blood pressure, and improve gut health. |
| Culinary uses | Can be used as a meat substitute in many dishes due to their savory umami taste. Commonly used in Chinese, Korean, European, and Japanese cuisines. Can be eaten raw or cooked, sliced or unsliced, sautéed, grilled, or simmered. |
| Safety | Not all mushrooms are edible. Wild mushrooms with white gills or a ring around the stem are considered poisonous. Some inedible mushrooms resemble edible ones, so it's best to buy mushrooms from the market or stick to supermarket varieties. |
| Environmental impact | Mushroom production is consistent with a sustainable food supply. Mushroom farms recycle byproducts from other agricultural sectors and the substrate material on which mushrooms are grown. |
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What You'll Learn
Mushrooms are a rich source of vitamins, minerals and antioxidants
Mushrooms are the only vegan, non-fortified dietary source of vitamin D, which is important for bone and immune health. The vitamin D content of mushrooms can be increased by exposing them to ultraviolet (UV) light or sunlight, as this converts ergosterol in mushrooms to vitamin D2. Cremini mushrooms, in particular, are an excellent source of zinc, an essential nutrient for the immune system and optimal growth in infants and children.
In addition to vitamins, mushrooms contain several important minerals. Raw brown mushrooms are a good source of selenium, copper, phosphorus, zinc, and potassium. Selenium is an antioxidant that may help prevent certain types of cancer. Potassium is known to reduce the negative impact of sodium on the body and can help lower blood pressure by reducing tension in blood vessels. Mushrooms are also a source of dietary fiber, which may help manage type 2 diabetes.
Mushrooms are low in calories and fat, making them a nutritious addition to any diet. They are also a source of non-nutritive plant substances, including polysaccharides, indoles, polyphenols, and carotenoids, which have been shown to have antioxidant, anti-inflammatory, and potential anticancer effects. While some wild mushrooms can be poisonous, cultivated mushrooms like Agaricus bisporus, commonly found in supermarkets, are considered safe for consumption.
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They are low in calories, fat and sodium
Mushrooms are a nutritious food source that have been consumed by humans for thousands of years. They are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. They are biologically distinct from plant- and animal-derived foods.
Mushrooms are low in calories, fat and sodium. For example, raw brown mushrooms are 92% water, 4% carbohydrates, 2% protein and less than 1% fat. In a 100-gram serving, raw mushrooms provide 22 calories. They are also a good source of potassium, a nutrient that reduces the negative impact of sodium on the body and helps lower blood pressure.
Mushrooms are also a source of B vitamins, which help the body get energy from food and form red blood cells. They are the only vegan, non-fortified dietary source of vitamin D, which is important for bone and immune health. Vitamin D is produced in mushrooms exposed to ultraviolet light or sunlight.
Mushrooms are low in calories, but they are a rich source of fibre, protein, and antioxidants. They also 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 are also used in folk medicine and have been lauded for their healing and cleansing properties. They are used extensively in cooking, in many cuisines, including Chinese, Korean, European, and Japanese.
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Mushrooms are the only vegan, non-fortified dietary source of vitamin D
Mushrooms are a nutritious food source with various health benefits. They are low in calories and fat, and contain modest amounts of fibre, vitamins, minerals, and various other nutrients. They are also a source of antioxidants, which may help prevent certain types of cancer.
Mushrooms are fungi, biologically distinct from plant- and animal-derived foods. They are the fruiting bodies of macroscopic filamentous fungi that grow above the ground. They have been consumed and used as medicine for centuries.
Mushrooms, when exposed to ultraviolet (UV) radiation, can generate nutritionally relevant amounts of vitamin D. The most common form of vitamin D in mushrooms is D2, with lesser amounts of vitamins D3 and D4. Vitamin D2 is also added to fortified foods and supplements. The amount of vitamin D in mushrooms varies and depends on their exposure to UV light. Some manufacturers use UV lamps to increase the vitamin D content of their mushrooms.
Vitamin D-enhanced mushrooms are an excellent source of dietary vitamin D for vegans and vegetarians. They are also a good option for those looking to meet their daily vitamin D requirements without relying solely on supplements or animal-based sources such as egg yolks and oily fish, which contain vitamin D3.
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They are used in folk medicine and may help prevent cancer
Mushrooms have been used in folk medicine for thousands of years. They are a source of antioxidants and vitamins, and are low in calories and fat. They also contain modest amounts of fibre and various nutrients.
Mushrooms are part of the fungus family and have been used to treat infection for hundreds of years, mostly in Asia. In traditional Chinese medicine, mushrooms are used to treat illness, and they have been approved as an addition to standard cancer treatments in Japan and China for over 30 years. Inonotus obliquus (Chaga mushroom), for example, has been used to treat various cancers in Russia and most Baltic countries for centuries.
However, it is important to note that there is currently insufficient evidence to prove that any type of mushroom can prevent or cure cancer. While some studies have shown that mushrooms may help prevent certain types of cancer, including prostate, colorectal, and breast cancer, more research is needed to confirm these findings.
Mushrooms are also being studied for their potential to strengthen the immune system and their ability to stop or slow the growth of tumours or kill tumour cells. For instance, in China, a literature review of 12 studies examined the effects of lentinan, a shiitake extract, on patients with lung cancer. The results showed that lentinan worked on the immune system and improved the quality of life in lung cancer patients.
While the potential cancer-fighting properties of mushrooms are still being explored, their use in folk medicine and their nutritional benefits make them a valuable part of our diet.
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Mushrooms are a sustainable food source, grown in 33 US states
Mushrooms are a nutritious and sustainable food source, packed with vitamins, minerals, and antioxidants. They are low in calories and fat, making them a healthy addition to any diet. With their umami taste, mushrooms can enhance the savoury flavour of dishes, and they are widely used in various cuisines, including Chinese, Korean, European, and Japanese cooking.
Mushrooms are biologically distinct from plants and animals, belonging to the kingdom of fungi. They are the fleshy, spore-bearing fruiting bodies of filamentous fungi that grow above the ground, typically on soil or another food source. While some mushrooms are poisonous, many varieties are edible and have been consumed and used for their medicinal properties for thousands of years.
In the United States, mushrooms are produced in 33 states and are primarily grown on family-owned farms. Mushroom farming is a sustainable practice as it recyles by-products from other agricultural sectors, such as crushed corn cobs, cottonseed hulls, soybean hulls, peanut hulls, and cocoa shells. This recycling process provides a solution to waste management challenges faced by other agricultural operations. Additionally, the substrate material on which mushrooms are grown can be recycled as a soil amendment.
Indoor mushroom cultivation allows producers to efficiently manage environmental factors, land use, and energy and water requirements. Modern mushroom production is energy-efficient, utilising heat generated by composting to warm the facilities. This sustainable production method ensures a consistent and local food supply, contributing to the United States' food choices and food security.
Mushrooms are a valuable food source, offering a range of nutritional and health benefits. They are a good source of vitamin D, especially when exposed to ultraviolet (UV) light or sunlight, which increases their vitamin D content. Additionally, mushrooms contain B vitamins, including riboflavin, niacin, and pantothenic acid, and vitamin B6. They are also a source of selenium, copper, phosphorus, zinc, potassium, and fibre.
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Frequently asked questions
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi that grow above the ground. They are biologically distinct from plant- and animal-derived foods.
Mushrooms are a rich source of antioxidants, vitamins, and minerals. They are low in calories and fat, and contain modest amounts of fiber and protein. They are also a good source of vitamin D, B vitamins, selenium, copper, phosphorus, zinc, and potassium.
Mushrooms have been used in traditional and folk medicine for thousands of years. They are believed to have healing and cleansing properties and may help prevent or treat various health conditions, including cancer, heart disease, Alzheimer's, and diabetes.
No, not all mushrooms are edible. Wild mushrooms with white gills or a ring around the stem are considered poisonous. Some other inedible mushrooms resemble edible mushrooms, so it's best to buy mushrooms from the market or stick to supermarket varieties.
Mushrooms are used extensively in cooking, particularly in Chinese, Korean, European, and Japanese cuisines. They can be eaten raw or cooked, sliced or unsliced. They can be added to various dishes as a substitute for meat to reduce sodium intake and add savory rich flavors called umami.
