Mushrooms

Mushrooms are a popular addition to many recipes and used in a variety of cultures and often thought of as a vegetable.

The term mushroom is commonly used to identify the cultivated edible fungi readily available in grocery stores.

These mushrooms are usually grown above ground on soil or other food source and are identified by a fleshy body (cap or pileus), and gills (lamellae) on top of a stem (stipe).

The fleshy body is the spore-bearing fruiting body of a fungus, such as the field mushroom (Agaricus campestris), which belongs to the order Agaricales, genus Agaricus.

In addition, the term mushroom is also used to describe an entire fungus and other gilled fungi that do not have stems, as well as fungi that are poisonous or unpalatable.

As well as flavour, mushrooms provide a variety of essential nutrients and texture to your meal. Limited research suggests that mushrooms may boost your immunity while some mushroom derived products may be harmful to your health.

Mushroom Nutrition

Mushrooms are not a major contributor of macronutrients. The principal macronutrient in mushrooms is water and content varies between mushroom types.

For instance, raw brown mushrooms are 92% water or contain 92 ml per 100 grams whereas raw white mushrooms are 79% water (79ml per 100 grams). Carbohydrate accounts for about 4%, protein 2%, and fat less than 1%...Link to the full article to learn more