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Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi.
Edible mushrooms can appear either below or above ground.
Edibility criteria include: absence of poisonous effects on humans and desirable taste and aroma.
Edible mushrooms are consumed for their nutritional and culinary value.
Mushrooms, are sources of umami flavor from guanylate.
Mushrooms that are considered medicinal, or psychedelic are not commonly used as food.
There is no evidence that medicinal mushrooms have any effect on human diseases.
Edible mushrooms include fungal species that are either harvested wild or cultivated.
Some modifications may render certain poisonous mushrooms fit for consumption.
Before assuming that any wild mushroom is edible, it should be identified.
When eating any fungus for the first time, only small quantities should be consumed in case of individual allergies.
Deadly poisonous mushrooms are responsible for many fatal poisonings include several species of the genus Amanita.
Normally edible species of mushrooms may be dangerous, as mushrooms growing in polluted locations can accumulate pollutants such as heavy metals.
Over twenty species commercially cultivated.
Agaricus bisporus dominates the edible mushroom market in North America and Europe.
It has several forms, and as it ages, this mushroom turns from small, white and smooth to large and light brown.
In its youngest form, it is the common mushroom.
In its fully mature form is known as portobello.
White mushrooms, raw
Nutritional value per 100 g (3.5 oz)
Energy
22 kcal
Carbohydrates
3.3 g
Fat
0.3 g
Protein
3.1 g
Vitamins
Vitamin A equiv.
0%
Thiamine (B1)
7% 0.08 mg
Riboflavin (B2)
33% 0.4 mg
Niacin (B3)
24% 3.6 mg
Pantothenic acid (B5)
30% 1.5 mg
Vitamin B6
8% 0.1 mg
Folate (B9)
Iron
4% 0.5 mg
Magnesium
3% 9 mg
Manganese
2% 0.05 mg
Phosphorus
12% 86 mg
Potassium
7%
Some wild species of mushrooms are toxic, or indigestible, when raw.
Mushrooms have anti-cancer and antitumor properties: reduced risk for prostate cancer, and breast cancer.
A systematic review of 17 cancer studies has found that higher mushroom intake is linked to a reduced risk of cancer.
Mushrooms are abundant in antioxidants, nutrients and vitamins.
It has been found that incorporating any variety of mushrooms into the diet daily helps reduce cancer risk.
Mushrooms reduce risk of premature death and cancer.
individuals who consumed mushrooms had a lower risk of depression.
Mushrooms contain the antioxidant ergothioneine, which offers protection against cell and tissue damage.
Antioxidants help in preventing several mental illnesses, such as depression, schizophrenia, and bipolar disorder.
Mushrooms are the highest dietary source of ergothioneine, an amino acid, and anti-inflammatory which can’t be synthesized by the human body.
Mushrooms are the highest dietary source of ergothioneine, an amino acid, and anti-inflammatory which can’t be synthesized by the human body.
High levels of ergothioneine can reduce the risk of oxidative stress, and help to reduce depression symptoms.
High levels of ergothioneine can reduce the risk of oxidative stress, and help to reduce depression symptoms.
The most commonly consumed type of mushroom variety in the U.S. is the white button mushroom.
The white button mushroom contains potassium, a nutrient known to help reduce anxiety.
Other edible mushrooms, particularly Hericium Erinaceus, commonly known as Lion’s Mane, could help in stimulating the expression of neurotrophic factors like nerve growth factor synthesis, which helps with the prevention of neuropsychiatric disorders which includes depression.
There is a significant association between consumption of mushrooms and reduced risk of depression after accounting for other dietary factors, major risk factors, socio-demographics, self-reported diseases, and medications.
People who consumed 18 grams of mushrooms daily had a 45% reduced cancer risk in comparison to individuals who didn’t consume mushrooms.
Mushrooms are the highest dietary source of the antioxidant and cellular protector known as ergothioneine.
Providing antioxidants can help in protecting against oxidative stress and reducing cancer risk.
A systematic review of 17 cancer studies has found that higher mushroom intake is linked to a reduced risk of cancer.
Examining data from over 1 9,500 patients with cancer, researchers looked into the connection between mushroom intake and risk of cancer.
Maitake, oyster, shiitake and king oyster mushrooms contain higher quantities of the amino acid ergothioneine compared to portabello, white button, and cremini mushrooms, yet, it was found that incorporating any variety of mushrooms into the diet daily helps reduce cancer risk.
According to the results, people who consumed 18 grams of mushrooms daily had a 45% reduced cancer risk in comparison to individuals who didn’t consume mushrooms.
Mushrooms have the highest dietary source of this exceptional and powerful antioxidant and cellular protector known as ergothioneine.
The strongest associations are for breast cancer as people who regularly consumed mushrooms had a considerably reduced breast cancer risk.
The strongest associations were for breast cancer as people who regularly consumed mushrooms had a considerably reduced breast cancer risk.