The Food Coach

Healthy Food Database - Mushrooms - Common Cultivated

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The white Agaricus bisporus mushroom is the most common mushroom, available from almost every greengrocer. It was first discovered in 1932 by Lewis F Lambert in Pennsylvania. The mushroom is picked at four stages during its growing cycle.
Button mushrooms:
This is the earliest stage. The mushrooms are small.
Closed Cup mushrooms:
This is the next stage in the growing cycle and the most popular commercially. The mushroom is bigger than a button mushroom but is still enclosed around the stalk and very firm.
Open Cup mushrooms:
Stage 3 - The mushroom is slightly bigger, its cap released away from the stalk, exposing a dark brown underside.
Large Flat mushrooms:
These mushrooms are popular for stuffing and baking in the oven. They can grow to be the size of an adult's palm.
A button mushroom, not picked, will double in size every twenty-four hours. The mushroom's flavour increases with size and maturity.
Category: Fungus
In Season: all year
To Buy: Look for firm, white, button and closed cup mushrooms. Avoid wrinkled, dry mushrooms or discoloured, slimy ones. Best bought loose and packed yourself in special paper mushroom bags provided. Never pack in plastic.
To Store: Never store in plastic. Store in paper in the crisper section of your refrigerator for up to 5 days.
Tips & Tricks: Buy a special mushroom brush to brush any dirt off the mushroom. Washing them makes them slimy and because most of the goodness lies just under the skin, peeling them robs them of all their nutritional goodness.

Nutrition (0.5 Cup):

Weight (grams): 37
Carbohydrates, g: 0.6
Fat (g): 0.1
Monosaturated Fat , g: 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. Natural
Energy (kJ): 44
Protein (g): 1.3
Saturated Fat, g : 0.0
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high

Cooking:

Cooking Tips: Mushrooms cooked dimish in size, so allow 175g of raw mushroom to yield 100g cooked. Cook mushrooms quickly. If adding mushrooms to soups and casseroles - add them towards the end of the cooking process.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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