Protein and Vitamins in Mushrooms

Protein and Vitamins in Mushrooms

Mushrooms are high in protein and are considered by the F.D.A. to be an excellent food source.  The National Institutes of Health are funding research into the different medicinal qualities of mushrooms.  Meanwhile, doctors worldwide are recognizing mushrooms as a food that is valuable for their nutritional and medicinal qualities. (1)

Mushrooms are found to be very low in fat and simple carbohydrates, however they are rich in protein, complex carbohydrates (polysaccharides) and antioxidants.  Protein content ranges form 3% for hardwood conks, to 33%, 34% and 35% for shittake, nameko, and portabello, respectively.  They are a good source of dietary fiber (ranging from 20%-50%), B vitamins-B2, B3, B5-, as well as ergosterols which convert to pro-vitamin D2 when exposed to ultraviolet light.  Mushrooms are also good sources of essential minerals; copper, selenium, and potassium, and contain numerous medicinal compounds. (1)

Western doctors are starting to recommend mushrooms as a preventative, or in adjunct therapies for dealing with several medical conditions.  In addition, mushrooms help fortify health and have been used to help with treating adult onset type 2 diabetes, obesity, and immune deficiency.  They can also hyperaccumulate vitamin D; one 20 gram serving of fresh maitake provides 460 IU of vitamin D per 100 grams, at least 30% of your Reference Daily Intakes (RDI). (2)

Reference:
(1)    Paul Stamets, Mycelium Running pg 197
(2)    Paul Stamets, Mycelium Running pg 203

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Research written by Carrie Zoll
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Coming soon, we will have a video blog for people to watch cooking techniques which will help increase nutritional value of mushrooms.