Sarah Brown
Mushrooms are a fascinating type of fungi with unique characteristics and a wide range of uses. They are the only produce source of vitamin D, which makes them a valuable dietary supplement. In addition, certain mushrooms contain high levels of potassium, niacin, and vitamin B6. They have been used for medicinal purposes for thousands of years, featuring in traditional Chinese medicine and North American folk remedies. Mushrooms are also one of the most sustainable food sources, requiring little energy, water, and growing space. They can be grown at home without specialised equipment, and certain varieties like oyster mushrooms can be cultivated on coffee grounds or sawdust pellets. Beyond their culinary and medicinal uses, mushrooms exhibit remarkable behaviours, such as bioluminescence, where certain compounds allow them to emit light and attract insects for spore dispersal. They also play a crucial role in the Wood Wide Web, facilitating communication and nutrient exchange between plants and trees of different species.
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What You'll Learn
- Mushrooms are the only produce source of vitamin D
- They are also a source of vitamin B6 and potassium
- Fungi, of which mushrooms are a part, are more closely related to animals than plants
- Some mushrooms are bioluminescent and glow in the dark
- They are one of the most sustainably-produced food sources in the US
Mushrooms are the only produce source of vitamin D
Mushrooms are unique in that they are the only produce source of vitamin D. They are closer to humans than plants according to their DNA, and like humans, they can absorb vitamin D from the sun. Mushrooms produce vitamin D2 when exposed to UV light, and this vitamin is essential for health.
Vitamin D is typically sourced from animal products such as salmon and eggs, or from supplements. However, vitamin D2 is found in fungi and yeast, and vitamin D3 is found in animals. Mushrooms are the only non-animal food product with substantial amounts of bioavailable vitamin D, making them a primary source for vegans and vegetarians.
When fresh button mushrooms are exposed to midday sunlight for 15-120 minutes, they can generate over 10 μg/100 g FW of vitamin D2. This is close to the daily requirement of vitamin D recommended in many countries. The amount of vitamin D2 generated depends on factors such as time of day, season, latitude, weather conditions, and exposure time. Sun-exposed sliced mushrooms produce more vitamin D2 than whole mushrooms due to their higher surface area to volume ratio.
Commercial growers often use UV lamps to expose mushrooms to controlled levels of UV radiation, which is a more efficient way to produce nutritionally relevant amounts of vitamin D2. Pulsed UV lamps, in particular, have been found to be a quick and effective method for increasing vitamin D2 concentrations in mushrooms.
Vitamin D deficiency is a widespread issue, with rates as high as 31% in Australia and up to 72% in some regions globally. UV-exposed mushrooms can play a crucial role in addressing this issue, supporting other dietary sources and supplementation. They are especially important for those following plant-based diets, as animal-based sources of vitamin D do not align with vegan and vegetarian lifestyles.
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They are also a source of vitamin B6 and potassium
Mushrooms are a part of the fungi family, which is a kingdom of its own, separate from plants. They are the fruit body of fungi, living a short life span to produce spores so that the fungus can spread. They are also a source of vitamin B6 and potassium.
Vitamin B6 helps the body form red blood cells, proteins, and DNA. Shiitake mushrooms are the best choice for vitamin B6. They are also a good source of vitamin D, which helps the body absorb calcium to maintain and build strong bones. Mushrooms are the only produce source of vitamin D. As mushrooms are closer to humans than plants according to their DNA, mushrooms can absorb vitamin D when exposed to UV light sources like the sun.
Potassium is important for nerve and heart health. Portobello mushrooms, for example, contain more potassium than a banana, and two of them can give you half of your daily niacin needs. Niacin allows cells to function as expected.
In addition to their nutritional value, mushrooms have been used for medicinal purposes for thousands of years. Around 4500 BCE, the Greek physician Hippocrates classified the Amadou mushroom as a potent anti-inflammatory. The first peoples of North America used – and some still use – puffball mushrooms to heal their wounds. While there is little scientific evidence to support the medicinal benefits of mushrooms, they have featured in traditional Chinese medicine for centuries.
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Fungi, of which mushrooms are a part, are more closely related to animals than plants
Mushrooms are a type of fungi, and fungi are more closely related to animals than plants. This is because fungi and animals share a more recent common ancestor. It is estimated that fungi split from animals around 1.5 billion years ago, about 9 million years after plants did. This means that fungi and animals are more closely related to each other than they are to plants.
Fungi, including mushrooms, are heterotrophic, meaning they cannot make their own food and must absorb nutrients from their environment. In contrast, plants are autotrophic, capable of producing their own food through photosynthesis. Fungi chemically digest their food, which is another trait that is more similar to animals than plants.
Fungi also share several proteins with animals that they do not share with plants. Phylogenetic analysis of protein sequences has shown that animals and fungi form a monophyletic group that is distinct from plants. This means that animals and fungi are each other's closest relatives.
Additionally, fungi cells are surprisingly similar to human cells. For example, mushrooms can produce vitamin D when exposed to UV light, just like humans. This is unique to mushrooms and other fungi, as they are the only produce source of vitamin D.
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Some mushrooms are bioluminescent and glow in the dark
Mushrooms are part of the fungi family, which is an entire kingdom of its own, separate from plants. Some species of mushrooms are bioluminescent and emit a greenish glow. This phenomenon is due to a chemical reaction between a compound called luciferin (or oxyluciferin) and the enzyme luciferase, which, when combined with oxygen, releases light. This process is called bioluminescence, and it is estimated that over 70 species of fungi can glow in the dark, with new species being discovered frequently.
Bioluminescence was first identified by Aristotle in 382 B.C., who called it foxfire. It is an oxygen-dependent metabolic process that may provide antioxidant protection against the damaging effects of reactive oxygen species produced during wood decay. Bioluminescent mushrooms are found all across the world, with mountainous regions having a greater concentration.
The Panellus genus, for example, contains several bioluminescent species, including Panellus stipticus, one of the brightest-glowing mushrooms on Earth. During the day, these mushrooms are a dull yellow-beige, but they transform into dazzling displays of light after dark. Panellus pusillus, another bioluminescent member of the Panellus genus, resembles viridescent string lights wrapped around tree branches at night.
The Armillaria ("honey mushroom") genus also contains several bioluminescent species, including Armillaria mellea, the most widely distributed of the luminescent fungi, found across Asia, Europe, North America, and South Africa. The Mycena genus, which contains more than 50 bioluminescent species, is the largest group of glowing mushrooms.
The purpose of bioluminescence in mushrooms is not entirely clear. Some sources suggest that the light may attract insects and other arthropods that could help disperse spores, while others propose that it may deter animals from eating the mushrooms.
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They are one of the most sustainably-produced food sources in the US
Mushrooms are one of the most sustainably-produced food sources in the US. They require little energy to grow, as they often grow in the dark, and only a small amount of electricity is needed to harvest or monitor them. This makes them very energy efficient. They also require less water than other crops. It takes about 1.8 gallons of water to produce 1 gallon of mushrooms. In addition, mushrooms use limited growing space. Indoor growing is a very efficient use of space. In fact, 1 acre can produce up to 1 million pounds of mushrooms annually! The growing medium can be composted. Mushrooms are grown in various growing media such as straw, corn cobs, cocoa hulls, or oats.
Growing your own mushrooms at home is not as difficult as you may think. You don't need a sterile environment, heat-sterilized substrate, or specialized grow rooms. You can use fast-growing oyster mushrooms and grow them on already pasteurized coffee grounds or sawdust pellets. It’s much quicker to get set up and start growing, and there’s a lot less to learn. If you want to use straw as a substrate, you can pasteurize it using simple cold-water techniques.
Mushrooms are grown indoors so farmers can replicate nature’s perfect conditions. Each variety of mushroom prefers a certain amount of heat, humidity, and airflow. Mushrooms grown for human consumption are grown in a very sterile environment to prevent any contamination. Mushrooms flourish under precise conditions.
The majority of commercial mushroom growers are located in the state of Pennsylvania. In fact, 63% of all white mushrooms are grown in Pennsylvania. Mushrooms grow on a year-round cycle indoors, and edible mushrooms are grown everywhere. There is likely a local producer near you. Check out your local farmers’ market or local produce market to find a local grower.
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Frequently asked questions
Mushrooms are fungi and are more closely related to animals than plants. They are the only produce source of vitamin D.
The largest mushroom in the world is a single honey mushroom (Armillaria ostoyae) in the Malheur National Forest, Oregon, USA. It is around 3.5 miles wide, occupies an area of 965 hectares, and is at least 2,400 years old.
Mushrooms are rich in vitamin D, potassium, niacin, vitamin B6, and polysaccharides. Research has shown that eating mushrooms can lower the risk of developing mild cognitive impairment (MCI), which is often a precursor to Alzheimer's disease.
Yes, growing your own mushrooms at home is extremely rewarding and not as difficult as you may think. You do not need a sterile environment, heat-sterilized substrate, or specialized grow rooms. You can use fast-growing oyster mushrooms and grow them on already pasteurized coffee grounds or sawdust pellets.
Yes, about 80 species of fungi are known to be bioluminescent. These mushrooms contain a compound called luciferin and the oxidative enzyme, luciferase. When these two mix with oxygen, they emit light.
