From conspicuous umbrella-shaped fruiting bodies, mushrooms have now elevated their status to a superfood! Out of the 70,000 varieties of mushrooms, 250 harmless species (common ones are button, oysters and porcini) can be consumed, as they are high in vitamins and minerals.
A rich source of Vitamin B, mushrooms contain a powerful antioxidant called selenium, which along with Vitamin E, protects cells from the damaging effects of free radicals and strengthens the immune system.
Let’s take a look at how this special type of fungus can stave off harmful diseases:
Mushrooms are a good source of iron and 80% of their nutritive value can be easily absorbed by the body to promote the formation of red blood cells.
Mushrooms are high in lean protein, low on fat, contain no cholesterol and are low on carbohydrates. Mushrooms also help in maintaining the balance of high-density lipoprotein and low-density lipoprotein in the body, which are essential to prevent cardiovascular diseases.
Studies have found that mushrooms have properties that can prevent the growth of cancer-causing cells in the body. Antioxidants in mushrooms help in fighting the symptoms of cancer.
With little to no sugar content, mushrooms are essential nutrients in a low energy diet for a diabetic. Mushrooms contain natural insulin and enzymes that break down sugar and starch in food.
White button mushrooms are a rich source of vitamin D that can facilitate the absorption of calcium and phosphorus.
Add mushrooms to your salads, soups or sandwiches to enjoy their heath benefits and savour their earthy flavour.
(The author is a nutritionist and dietitian, FITPASS)