John Miller
Mushrooms are classified as part of the kingdom Fungi. They are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. While the standard for the name mushroom is the cultivated white button mushroom, Agaricus bisporus, the term is also used to describe a variety of other gilled fungi, with or without stems. Mushrooms are often classified as vegetables, but they are not plants and do not require pollination or flowers to produce fruit. They are low in calories, virtually fat-free, and a good source of B vitamins, selenium, and potassium.
| Characteristics | Values |
|---|---|
| Definition | Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. |
| Typical Structure | Mushrooms have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. |
| Classification | Mushrooms are classified as vegetables but are technically part of the kingdom called Fungi. |
| Nutritional Value | Mushrooms are low in calories, fat, sodium, and cholesterol. They contain protein, fiber, vitamins B, D, riboflavin, niacin, selenium, and potassium. |
| Uses | Mushrooms have been eaten and used as medicine for thousands of years. They are also used in cooking to add savory rich flavors called umami. |
| Varieties | Common varieties include Chanterelle, Cremini, Enoki, Maitake, Morel, Oyster, Porcini, Portobello, and Shiitake. |
| Reproduction | Mushrooms reproduce by producing spores, which are dispersed to germinate and form new fungal filaments. |
| Lifespan | Mushrooms usually don't last long after shedding their spores, but some varieties like turkey tails can persist for longer periods. |
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What You'll Learn
Mushrooms are classified as part of the kingdom Fungi
Mushrooms develop from a nodule or pinhead, called a primordium, which is typically found on or near the surface of the substrate. The primordium enlarges into a roundish structure of interwoven hyphae called a "button". Many mushrooms lack a universal veil, a second layer of tissue that covers the blade-like gills that bear spores. As the cap expands, the veil breaks, and remnants may remain as a ring around the middle of the stalk or as fragments hanging from the margin of the cap.
The term "mushroom" is used to describe the fleshy fruiting bodies of some Ascomycota, which include cup fungi, with a cuplike or dishlike fruiting structure, and the cantharelloid fungi, which have an expanded top with coarsely folded ridges along the underside and descending along the stalk. "Mushroom" has also been used more generally to refer to macroscopic fungal fruiting bodies, including polypores, puffballs, jelly fungi, coral fungi, bracket fungi, stinkhorns, and cup fungi.
Mushrooms are often considered vegetables and are commonly used in cooking. They are low in calories, fat, and sodium and contain modest amounts of fibre, protein, and various nutrients, including B vitamins, selenium, and potassium. They also contain non-nutritive substances with potential antioxidant, anti-inflammatory, and anticancer effects.
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They are the fleshy, spore-bearing fruiting body of a fungus
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi. They are neither plants nor animals, but constitute their own kingdom: the Fungi. Mushrooms develop from a nodule, or pinhead, called a primordium, which is typically found on or near the surface of the substrate. The primordium enlarges into a roundish structure of interwoven hyphae, called a "button". As the egg expands, a second layer of tissue, the partial veil, may cover the blade-like gills that bear spores. When the cap expands, the veil breaks, and remnants may remain as a ring around the middle of the stalk or as fragments hanging from the cap's margin.
The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus. The word "mushroom" is typically applied to those fungi that have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. However, the term "mushroom" is also used to describe a variety of other gilled fungi, with or without stems. These include the morels (Morchella, Verpa) and false morels or lorchels (Gyromitra, Helvella), which are included with the true mushrooms because of their shape and fleshy structure.
Mushrooms produce microscopic spores, which are essentially the "'seeds'" of a mushroom. These spores help the fungus spread across the ground or its occupant surface. The gills on the underside of the cap produce these spores, which are then shed. Once they have shed their spores, mushrooms collapse and deteriorate. Mushrooms are therefore similar to fruit in that they are the reproductive part of the fungus, but they do not come from plants and do not require pollination or flowers, which are usually needed for fruit production in the plant kingdom.
While mushrooms are classified as vegetables, they are technically not plants. They share some characteristics with plants, and even with animals. For example, mushrooms are a good source of B vitamins, riboflavin, and niacin, which are especially important for people who don't eat meat. They also provide small amounts of vitamin D, which can increase when they are exposed to light.
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They are not plants or animals
Mushrooms are not plants or animals. They are fungi, constituting their own kingdom. They are the fleshy, spore-bearing fruiting bodies of a fungus, typically produced above ground on soil or another food source.
The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus. The word "mushroom" is most often applied to those fungi that have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems; therefore, the term is used to describe the fleshy fruiting bodies of some Ascomycota. The gills produce microscopic spores, which help the fungus spread across the ground or its occupant surface.
Mushrooms are not plants because they lack chlorophyll and have to take nutrients from other materials. They are also not considered animals. They are saprophytes that break down dead materials, keeping us from drowning in a sea of leaf litter and fallen sticks and branches. They are responsible for a staggering amount of food spoilage.
Some mushrooms are parasitic, digesting materials from living tissues. When you see mushrooms growing from a living tree, that tree is being parasitized by a fungus under its bark. Other mushrooms form a mutually beneficial relationship with the roots of plants, helping them to absorb water and minerals, and the plants provide nutrients for the fungus. Many trees, orchids, and other plants cannot live without these fungal partners.
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They are typically produced above ground on soil or another food source
Mushrooms are typically produced above ground on soil or another food source. They are the fleshy, spore-bearing fruiting bodies of fungi. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus. The word "mushroom" is most often applied to those fungi that have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap.
The gills of the mushroom produce microscopic spores, which help the fungus spread across the ground or its occupant surface. These spores are essentially the seeds of a mushroom. Mushrooms are therefore similar to fruit in that they are the reproductive parts of fungi, but they do not come from plants and do not require pollination or flowers, which are usually needed for fruit production in the plant kingdom.
Mushrooms are classified as vegetables, but they are technically not plants. They are part of the kingdom called fungi and include the familiar mushroom-forming species, as well as yeasts, moulds, smuts, and rusts. Before developing the mushroom structure, the fungus lives as a mycelium, a mat-like or net-like network of filaments infusing a patch of soil or wood. When conditions are right, the mycelium develops a fruiting structure, a mushroom, which emerges from the ground or the tree.
Mushrooms are often under-appreciated as food and have been eaten and used as medicine for thousands of years. They are low in calories, fat, and sodium and contain modest amounts of fibre and various nutrients. They are also a good source of selenium and potassium.
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They are low in calories, fat, and sodium
Mushrooms are a type of fungus, and they are classified in the kingdom Fungi, which is separate from plants, animals, and bacteria. They have their own unique classification system due to their distinct characteristics and biological features.
Now, when it comes to their nutritional profile, mushrooms are known for being:
Low in Calories, Fat, and Sodium:
Mushrooms are celebrated for their low-calorie content, making them an excellent choice for individuals mindful of their calorie intake. They are mostly water and protein, with a mere 20-30 calories per cup, depending on the variety. This makes them a versatile and nutritious addition to any meal, as they add bulk and flavour without significantly increasing the calorie count. For instance, white button mushrooms, the most commonly consumed variety, offer only 15 calories per 1-cup serving (approximately 70 grams).
The fat content in mushrooms is minimal, with just 0.1-0.5 grams of total fat per cup. This characteristic makes them a favourable option for those adhering to low-fat diets or seeking to reduce their fat intake. Furthermore, the fat present in mushrooms is primarily in the form of essential fatty acids, such as linoleic acid, which has potential health benefits.
In addition, mushrooms are naturally low in sodium, containing only 2-5 mg per cup. This feature is advantageous for individuals monitoring their sodium intake, especially those with high blood pressure or heart-related conditions who need to maintain a low-sodium diet. The low sodium content in mushrooms also highlights their potential as a flavour enhancer without the negative consequences associated with excess salt consumption.
The nutritional attributes of mushrooms make them a valuable component of a healthy diet. Their low-calorie, low-fat, and low-sodium nature contribute to their versatility and appeal across various dietary preferences and restrictions. By incorporating mushrooms into meals, individuals can boost the nutritional profile of their dishes without significantly impacting calorie, fat, or sodium intake.
This unique combination of nutritional benefits contributes to the growing recognition of mushrooms as a nutritious and wholesome food choice.
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Frequently asked questions
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source.
Mushrooms are the fruiting portion of the plant they are a part of. In that way, they are similar to fruits. However, they are not technically fruits because they don't come from plants and don't require pollination or flowers to produce fruit.
Mushrooms are not plants, but they are often classified as vegetables. They are part of the kingdom called Fungi.
Examples of mushrooms include the white button mushroom, chanterelle, enoki, oyster, shiitake, and portobello.
