FROM AWARD-WINNING AUTHOR DR GOVIND SHUKLA, NUTRITION EXPERT
Govind Shukla, Specializes in Pharmacology, Toxicology, Nutraceuticals & Herbal Drugs has published More than 50 research papers in National & International Journals. He is also a reviewer of International Journal of Pharmacology & pharmacotherapeutics, Chief editor of IJPNR Journal & Freelance Medical Writer for Different publication Groups including Lambert Academic Publishing Saarbrucken, Germany.
Nutritional Benefits of Mushroom.
Mushrooms are important sources of food. They are consumed not only for their innate flavor and taste, but also for their important nutritional value. The nutrient content varies from species and depends on their growth requirement. Mushrooms have a high percentage of water 93-95% as compared to learn beef (70%) and fresh vegetables (92%). They also contain valuable minerals such as iron, potassium, phosphorus, calcium and copper, 56% carbohydrate, 30% protein, 2% fat and also 10% ash on dry weight basis. They are also rich in vitamin B and vitamin D. Mushrooms provide a high protein and low caloric diet and can thus be recommended to heart patients. They also contain all the essential amino-acid . Mushrooms is reported to be an excellent source of riboflavin and nicotinic acid; a good source of pantothenic acid and ascorbic acid . The absence of starch in mushrooms makes it an ideal food for diabetic patients and for persons who wants to shed excess fat. Mushroom proteins contain all the essential amino acids and are especially rich in lysine and leucine, which are lacking in most staple cereal food. The low total fat content, and high proportion of polyunsaturated fatty acids (72-85%) relative to total fatty acids, is considered a significant contribution to the health value to mushrooms.