Mushrooms Nutrition: Facts
and Nutrition Info
Mushrooms are fungal growths, in the form of
rounded caps with gills underneath them, which grow
in the ground on stalks or stems. Mushroom,
including the stalk, are not all edible. However,
the mushrooms that are edible, for culinary
purposes, can be defined as vegetables. The mushroom
tops, or caps as they are often described, have a
velvety, firm texture. There are many varieties of
mushrooms which vary in size and color from white,
pink, brown and black shades. Edible mushrooms are
not only a nutritional food but also a very powerful
medicine - this vegetable is renown for its healing
properties and medicinal qualities. Mushrooms are a
type of fungus or fungi, and some types can be
extremely poisonous. Not all mushroom can be eaten
due to the poison that some contain. Some mushrooms
can also be hallucinogenic. The term mushroom is
usually given to edible types and the term toadstool
will often define inedible, poisonous mushrooms. It
can be dangerous to pick your own wild mushrooms as
it is very difficult to identify which mushrooms are
poisonous as there is no easy way of identifying
inedible species. Mushroom is succulent, chewy and
soft, they have a distinct flavor and compliment
other food types and recipes very well indeed. They
are excellent for making soups, sauces, casseroles,
and stir fries.
Mushrooms Nutrition: Vitamins and
There are many types of mushrooms
Shiitake mushrooms nutrition: this type of mushroom
originates from Japan, Korea and China. Shiitakes are a
tree mushroom, they are believed to have excellent
healing powers. They can be cooked in the same way as
ordinary mushrooms. Shiitake is a little more expensive,
they can be bought fresh, dried or pickled.
variety of mushroom has fantastic healing abilities.
Maitakes contain beta-glucan which is known for its
ability to shrink tumors, and to prevent the HIV virus
from killing white blood cells.
nutrition: there are
small mushrooms that are white with beige / pale brown
gills. They are delicious in flavor and versatile.
Button mushroom can be cooked in many different ways and
they an excellent choice for most mushroom recipes.
nutrition: his variety is slightly bigger than
button mushrooms and the flavor is more intense.
nutrition: this kind of mushroom is very versatile
and ideal to use in most recipes including soups and
sauces. This type is darker than button mushrooms, they
are browner. The flavor of field mushroom is very good
and this type is ideal for stuffing.
nutrition: this is an unusual mushroom and it looks
a little like honeycomb. They have crinkled spongy caps.
Morels are uniquely shaped, unlike other mushrooms. They
are edible and they are sometime referred to as sponge
mushrooms. They are known as the truffles of the north
in Scandinavia. This is the first woodland mushroom of
the year, it appears in the spring. They are hollow
inside and are considered to be one of the finest and
best mushrooms. Like honeycomb, Morel mushrooms have
holes in them, therefore, they must be washed well to
ensure that there are no bugs inside. The morel variety
requires longer cooking time than most mushrooms. This
type is ideal for sauteeing.
There are different varieties of
woodland mushrooms such as Chanterelles, Ceps, Black
Trumpets, Horns of Plenty, Morels, Dried Mushrooms,
Hedgehog Fungus, Oyster Mushrooms and Enokitaki.
Mushrooms Nutrition: Picking and Storing
to Maintain Vitamins and
When picking mushrooms, look for ones
that appear fresh and vibrant, the caps shouldn't be
bruised. The caps will become discolored over time so
look for ones that are rich in color. Try to avoid
buying mushrooms in plastic packaging as they tend to
sweat. Store mushrooms in a paper bag as this will keep
them fresher for longer. Store in the refrigerator -
they will remain fresh for one to two days.
Mushrooms Nutrition: Preparing
for Cooking to retain Nutrition
Mushrooms should be carefully wiped
with a damp piece of kitchen paper in order to clean
them. Mushroom absorbs liquid easily so they shouldn't
be washed under running water. Mushroom naturally
contain approximately 80-90% water. When preparing
mushroom for cooking, chop a small amount off the base
of the stem. There is no need to peel the skin from the
mushroom top unless it is too dirty to wipe clean
Mushrooms Nutrition: Vitamins,
How to fry mushrooms:
The mushroom should be as dry as possible for cooking
as they consist of 89-90% water and absorb liquid very
easily. For example, fried mushrooms tend to absorb a
lot of oil, therefore, try using a healthier option such
as olive oil. The mushrooms will reduce in size
significantly during the cooking process so although it
may look like you have prepared enough, bear in mind
that they do shrink quite drastically. If you are frying
mushrooms, cut them into slices and fry rapidly over a
medium to high heat.