Nutritional values of mushrooms

Minerals

Cultivated mushrooms are exceptional sources of minerals. 97-98% of the total mineral content are potassium, calcium, phosphor and magnesium, while the remaining 2-3% are micro elements, which are also important part of nutrition. The most significant nutritional values are the high potassium and phosphor and low sodium levels. Certain vegetables, meats and fishes have quite high potassium levels, but not as high as mushrooms (the only exception is spinach).

Average sodium, potassium, calcium and magnesium content (mg) of 100 g fresh vegetables and mushrooms

Depending on how the vegetables and mushrooms are processed, their mineral content could change. For example in case of canned mushrooms, because of the brine (used for conservation) the calcium, chrome and sodium levels rise. The originally low sodium content of the mushroom could rise by 30 (!) folds. At the same time magnesium and potassium levels drop.

In the past two decades, the possible health benefits of selenium got into the focus of researchers. Meats, fishes and eggs are rich in selenium. The majority of vegetables contain only 1,0 µg/100 g or less selenium (except garlic and different mushroom species). Although besides selenium, garlic also have high potassium, phosphor and copper levels, but people usually do not consume 100 g of it a day.

Average phosphorus, iron, copper and selenium content (µg or mg) of 100 g fresh vegetables and mushrooms

As Table shows, the selenium content of button mushrooms vary strongly. This is due to the fact that the selenium level of the mushrooms depends on the selenium content of the straw (mainly wheat), which is the main ingredient of the mushroom compost. In certain parts of the USA, the selenium content of straws was analyzed. They found that those mushrooms were richer in selenium, which were cultivated on straw that were grown in selenium-rich soil. It is nowadays common to add selenium to the irrigation water to enrich casing soil, to grow mushrooms with high selenium levels. Selenium enriched mushrooms are functional foods.

Vitamins

More vitamins B can be found in considerably amount in the three most common cultivated mushrooms.

Average vitamin B₂, B₃, B₅ and B₉ (µg) content of 100 g fresh vegetables and mushrooms

4-5 pieces, approximately 4 cm cap-sized fresh mushrooms are around 100 g, which is one serving of mushrooms.

Average daily nutrient intake and the amount 100 g mushrooms contain form the recommended daily allowance (RDA) (%)

Medicinal properties of mushrooms

Besides their nutritional values wild and cultivated mushrooms are important for the wide range of their medicinal properties. Micotherapy (healing with mushrooms) originates from China. The proven medicinal properties of mushrooms are shown in Table. The table includes the name of the active ingredient and the mushroom species that contain it.

Test your knowledge!

1. Name at least five proven medicinal properties and the mushroom species, which have those properties!
2. What are the benefits of mushroom consumption?
3. What are the dangers of mushroom consumption?
4. Summarize the vitamin content of mushrooms!
5. What is micotherapy?
6. Summarize the sodium and potassium content of mushrooms!

References

Bíró, Gy., Lindner, K. (szerk.)(1999): Tápanyagtáblázat. Táplálkozástan és tápanyag-összetétel. Medicina Könyvkiadó Rt., Budapest.

Bíró, Gy. (fordító)(2004): Tápanyag-beviteli referencia értékek. Medicina Könyvkiadó, Budapest, 228-234.

Cheung, P.C.K. (2008): Mushrooms as functional foods. A John Wiley & Sons, Inc. Hoboken, New Jersey, 213-215.

Fehérvári-Póczik, E., Győrfi, J., Dernovics, M., Maszlavér, P., Stefanovits-Bányai, É. (2005): Effect of Mushroom’s Selenium supply on a few biochemical parameters. Opatija, XI. Croation Symposium on Agriculture, 333-334.

Morris, V.C., Levander, O.A. (1970): Selenium Content of Foods. Journal of Nutrition, 100: 1383-1388.

Vetter, J., Hajdú, Cs., Győrfi J., Maszlavér, P. (2005): Mineral Composition of the Cultivated Mushrooms Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes. Acta Alimentaria, 34,4: 441-451.

Vetter, J., Lelley, J. (2004): Selenium Level of the Cultivated Mushroom Agaricus bisporus. Acta Alimentaria, 33, 3: 297-301.

Vetter, J. (1990): Mineral element content of edible and poisonous macrofungi. Acta Alimentaria, 19: 27-40.

Vetter, J. (1994): Mineral elements in the important cultivated mushrooms Agaricus bisporus and Pleurotus ostreatus. Food Chemistry, 50: 277-279.

Vetter, J. (2000): Mikoterápia – a gyógyászat új lehetősége? Gyógyszerészet, 44: 464-469.

Vetter, J. (2010): A gombák táplálkozási értékei. In: Győrfi, J. (szerk): Gombabiológia, gombatermesztés. Mezőgazda Kiadó, Budapest, 48-63.