benefits of mushroom

These mushrooms contain vitamin C, D, potassium, antimicrobial, antifungal and antibacterial properties. this essential nutrient is a powerful antioxidant, which rids the body of free radicals and generally strengthens the immune system. The bioavailability of selenium in mushrooms differs on species, but the majority of commonly consumed mushrooms have significant levels of this important mineral.

It contains Ergosterol which attacks the enemy cells known as cytotoxicity. Thus these mushrooms help in antiinflammation. Many varieties of mushrooms contain goodforyourbladder selenium and, like us, they produce vitamin D when exposed to sunlight. Oyster mushrooms are a good source or iron. Plus, they're low in calories: Six medium white, for example, have just 22. Here are some of the many health benefits of mushrooms.

The stem of Shimeji is long and the cap is tiny. Since they contain betaglucans, they help fight against cancer cells. They help in diabetes, asthma, allergies by building immunity. Mushrooms are the only fruit or vegetable source of this critical vitamin. Like humans, mushrooms produce vitamin D when in sunlight. Exposing them to high levels of ultraviolet B just before going to market converts more of the plant sterol ergosterol into the socalled sunshine vitamin. In the U.S., portobellos fortified with vitamin D are already being sold, with a threeounce (85gram) serving providing about 400 IU of vitamin D (Osteoporosis Canada recommends that adults under 50 get 400 to 1,000 IU daily). William Stevens, CEO of the trade organization Mushrooms Canada, says, andA couple of Canadian producers are already testing this procedure.andHe adds that andhigh Dandor andsunshineandmushrooms should be in stores here in about six months or so.

Mushrooms are quite versatile and can be eaten raw or cooked depending upon the variety. Before preparing mushrooms, they should be wiped with a damp paper towel to prevent waterlogging.Mushrooms should never be washed as they can absorb water and become saturated. For cooking trim the base of the stem which joins the individual mushroom and the cluster. This area is chewy in texture and the choice of cooking technique depends upon the variety of the mushroom. Generally delicate mushrooms take lesser time to cook. Cooking softens their texture but overcooking should be avoided as they can make a mushroom wilted and mushy.