Nutritional Value of Mushrooms

• Mushrooms have low calorific value and a good source of non-starchy carbohydrates, protein, dietary fiber, mineral and vitamins.
• Mushrooms are also considered as a bank of protein (22%) that includes major essential amino acids and fat (5%) including linoleic acid.
• Mushrooms are a major source of dietary fiber mixture of polysaccharides (β-glucan), lignin, and other plant cell constituents.
• Mushrooms are a good source of many compounds, including phenolics, vitamins (thiamine, vitamin C, riboflavin, niacin, and tocopherols) and flavonoids and healthy minerals (K and P).
• K to Na ratio found in mushrooms is desirable for hypertension patients.