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Nutritional Value of Mushrooms

Posted on September 1, 2013 | No Comments on Nutritional Value of Mushrooms

Mushrooms are fungi whose fleshy and spore-bearing fruiting body can be used as a vegetable. However, there are poisonous mushrooms hence it would be important to consult a botanist or a nutrition expert before picking any mushroom sprouting in your garden and eating them. Of its 14,000 species, 1,400 are actually poisonous.

While mushrooms are essentially used to add flavour and texture to viands, they actually possess high nutritional value as well. Mushrooms, particularly the Button Mushrooms, are low in cholesterol, Saturated Fat and Sodium. Thus, it is a perfect food snack for body conscious individuals and people trying to lose weight. It is also a great source of dietary Fiber and Protein. Other important nutrients in mushroom included Vitamin C, Folate, Iron, Zinc, Phosphorus and Manganese, copper, Vitamin D, Thiamin, Thiamine, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus, Potassium, and Selenium. Ait has anti carcinogenic qualities. Some studies claim that it helps reduce tumour and retards the production of cancer cells.

In tangible terms, the fiber rich mushrooms are a great Weight Loss Food. Its potassium content helps process sodium which causes water retention and helps lower blood pressure to prevent hypertension. Its other nutritional composition such as Selenium and vitamin E are antioxidants which help in preventing cancer and in boosting body immune system. Protein, fiber and vitamin B help in regulating body metabolism for more robust bodily functions. Finally, its copper contents help protect body cardiovascular system.

Because of the above nutritional benefits and they contain little to no sugar, mushroom is considered to be good for diabetics. Moreover, certain studies claim that a particular species of mushroom namely the Oyster mushroom helps reducing and regulating blood glucose and cholesterol levels and are definitely useful for diabetic patients.

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