Low calorie source of
Mare a low-calorie food eaten cooked, raw or as a garnish to a meal. In a 100g serving, mushrooms are a good source (higher than 20 per cent of the daily value) of B vitamins, such as riboflavin, niacin and pantothenic acid, an excellent source of the essential minerals, selenium and copper and a good source of phosphorus and potassium. Fat, carbohydrate and calorie content are low, with absence of vitamin C and sodium. There are just 27 calories in a typical serving of fresh mushrooms.
When exposed to ultraviolet (UV) light even after harvesting, natural ergosterols in mushrooms produce vitamin D, a process now used to supply fresh vitamin D mushrooms for the functional food market.
In a comprehensive safety assessment of producing vitamin D in fresh mushrooms, researchers showed that artificial UV light technologies were equally effective for vitamin D production as in mushrooms exposed to natural sunlight, and that UV light has a long record of safe use for production of vitamin D in food. Mushrooms treated with UV light or exposed to sunlight are the only whole food vegetable source of vitamin D.
Mushrooms are used extensively in cooking, in many cuisines (notably Chinese, Korean, European, and Japanese). Though neither meat nor vegetable, mushrooms are known as the “meat” of the vegetable world.
Most mushrooms sold in supermarkets have been commercially grown on mushroom farms. The most popular of these, Agaricus bisporus, is considered safe for most people to eat because it is grown in controlled, sterilized environments. Several varieties are grown commercially, including whites, crimini, and portobello. Other cultivated species now available at many supermarkets include shiitake, maitake or hen-of-thewoods, oyster, and enoki. In recent years, increasing affluence in developing countries has led to a considerable growth in interest in mushroom cultivation, which is now seen as a potentially important economic activity for small farmers.