print Print this page

Mushrooms - Brown

In season all year

Food Description:

Brown Mushrooms or Swiss brown is the same species as the common white mushroom (Agaricus Bispofact). It is mainly sold as the button mushroom. In the US the large flat mushroom is popular and is served as the base for a whole meal. The brown mushroom has a stronger flavour than the white.

General Information:

Category: Fungus
To Buy: Usually sold in plastic containers covered in plastic wrap. Inspect thoroughly for fresh looking mushrooms - avoid any that are withered and dry.
To Store: Remove from any plastic packaging and place in paper bags in the crisper section of the refrigerator. Will store for up to 5 days. Never store in plastic or they will become slimy.
Tips and Tricks: Wipe with a damp cloth or brush with a mushroom brush. No need to wash.

Nutrition (0.5 Cup):

Weight (grams): 38
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: Cook quickly. Brown mushrooms are great to use for soup as they have a stronger flavour than the common white variety.

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.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Facebook Twitter RSS