Mushrooms are considered to be one of the major superfoods of present times although the consumption of mushrooms started long time back in ancient centuries and the Romans perceived them as the “Food of the Gods.” For centuries, the Chinese has treasured mushrooms as a health food, an “elixir of life.”
Recent advancements and research in the field of agriculture have unveiled some important characteristic properties of edible mushrooms that will not only amaze you but will clear all the doubts clinging to your mind regarding this healthy food. Mushrooms are considered valuable health foods or superfoods. They are low in calories, carbohydrates, fat, and sodium: also, they are cholesterol-free. Besides, mushrooms provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, proteins, and fiber.(1)
Besides all these nutritional properties mushrooms are believed to have healing properties and are capable of contributing to recovering from severe health conditions such as prevention or treatment of Parkinson's, Alzheimer's, Hypertension, and high risk of stroke. They are also utilized to reduce the likelihood of cancer invasion and metastasis due to antitumoral attributes.
Mushrooms have been known to promote weight loss and fat burn by regulating the levels of glucose in the blood.Dt. Pallavi Jassal, M.Sc. (Foods & Nutrition)
According to a research by ICAR-Directorate of Mushroom Research, Solan, Himachal Pradesh, mushrooms are not only superfood but also restore the environment by playing a role in degrading pesticides and persisting chemicals. (2)
Also, the spent mushroom substrate after cropping, remains a good source of protein and other nutrients for animal feed enhancing its diverse use in maintaining sustainable use of natural resources.
Mushrooms with their good nutritional, medicinal, and functional properties are considered superfoods.
Bell, V., C. R. P. G. Silva, J. Guina, and T. H. Fernandes. “Mushrooms as future generation healthy foods.” Frontiers in Nutrition 9 (December 6, 2022). https://doi.org/10.3389/fnut.2022.1050099.
Attri, B L, Anuradha Srivastava, Shweta Bijla, Shwet Kamal, and V P Sharma. 2022. “Contribution of Mushroom Production for Better Environment, Nutrition and Health”. Indian Horticulture 66 (5). https://epubs.icar.org.in/index.php/IndHort/article/view/119862.