The science behind mushrooms has shown that the wives’ tale that that this food has no nutritional value is false. Although mushrooms lack the green color we associate with healthy veggies, mushrooms are filled with nutrition. First, they are low in calories, fat and have no cholesterol. Mushrooms are moderately high in fiber and have a ton of minerals and vitamins. Specifically, they contain copper, potassium, magnesium, zinc and a number of B Vitamins such as folate. In addition, mushrooms are high in antioxidants such as selenium, glutathione and other substances that reduce chronic disease and inflammation.
Mushrooms are a rich source of another antioxidant called ergothioneine, or ERGO, which is also present in large amounts in red beans, oat bran, and liver. And as you know, we are all looking for new sources of antioxidants.
The common white bottom mushroom is high in potassium and selenium. However, other mushrooms such as oyster, shiitake, and porcini mushrooms have higher concentrations of ERGO and glutathione.
Some mushrooms also contain vitamin D. However, these mushrooms must have been grown in sunlight or exposed to ultraviolet light.
Lastly, some studies show that people who consume a lot of mushrooms have a lower risk of developing breast cancer and dementia. But, these studies are still evolving.
