Nutrition
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 94 kJ (22 kcal) |
4.3 g
| |
0.1 g
| |
2.5 g
| |
| Vitamins | |
| Thiamine (B1) |
(9%)
0.1 mg |
| Riboflavin (B2) |
(42%)
0.5 mg |
| Niacin (B3) |
(25%)
3.8 mg |
| Pantothenic acid (B5) |
(30%)
1.5 mg |
| Vitamin B6 |
(8%)
0.11 mg |
| Folate (B9) |
(6%)
25 μg |
| Vitamin C |
(0%)
0 mg |
| Minerals | |
| Calcium |
(2%)
18 mg |
| Iron |
(3%)
0.4 mg |
| Magnesium |
(3%)
9 mg |
| Manganese |
(7%)
0.142 mg |
| Phosphorus |
(17%)
120 mg |
| Potassium |
(10%)
448 mg |
| Sodium |
(0%)
6 mg |
| Zinc |
(12%)
1.1 mg |
| Other constituents | |
| Selenium | 26 ug |
| Copper | 0.5 mg |
| |
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
Raw brown mushrooms are 92% water, 4% carbohydrates, 2% protein and less than 1% fat. In a 100 gram (3.5 ounce) amount, raw mushrooms provide 22 calories and are a rich source (20% or more of the Daily Value, DV) of B vitamins, such as riboflavin, niacin and pantothenic acid, selenium (37% DV) and copper (25% DV), and a moderate source (10-19% DV) of phosphorus, zinc and potassium (table). Vitamin C and sodium have no or minimal content.
Vitamin D
With its vitamin D content being related to post-harvest treatment, the vitamin is not included in the listed nutritional content of mushrooms in the USDA nutrient database.[17] However, when exposed to ultraviolet (UV) light even after harvesting,[18] natural ergosterols in mushrooms produce vitamin D2,[19] a process now used to supply fresh vitamin D mushrooms for the functional foodgrocery market.[20] 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.[20]
Human use
Further information: Ethnomycology
Edible mushrooms
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.[21]
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 of A. bisporus are grown commercially, including whites, crimini, and portobello. Other cultivated species available at many grocers include Hericium erinaceus, shiitake, maitake (hen-of-the-woods), Pleurotus, 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.[22]
A number of species of mushrooms are poisonous; although some resemble certain edible species, consuming them could be fatal. Eating mushrooms gathered in the wild is risky and should only be undertaken by individuals knowledgeable in mushroom identification. Common best practice is for wild mushroom pickers to focus on collecting a small number of visually distinctive, edible mushroom species that cannot be easily confused with poisonous varieties. A. bisporus contains small amounts of hydrazines, the most abundant of which is agaritine.[23] However, the hydrazines are destroyed by moderate heat when cooking.[24]
More generally, and particularly with gilled mushrooms, separating edible from poisonous species requires meticulous attention to detail; there is no single trait by which all toxic mushrooms can be identified, nor one by which all edible mushrooms can be identified. Additionally, even edible mushrooms may produce allergic reactions in susceptible individuals, from a mild asthmatic response to severe anaphylactic shock.[25][26]
People who collect mushrooms for consumption are known as mycophagists,[27] and the act of collecting them for such is known as mushroom hunting, or simply "mushrooming".
China is a major edible mushroom producer.[28] The country produces about half of all cultivated mushrooms, and around 2.7 kilograms (6.0 lb) of mushrooms are consumed per person per year by over a billion people.[29] In 2014, Poland was the world's largest mushroom exporter, reporting an estimated 194,000 tonnes annually.[30]
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