6 Health Reasons to Eat More Mushrooms
Mushrooms are an excellent illustration of the adage “don’t judge a book by its cover.” They are, indeed, fungus. And, yes, some kinds resemble characters from a Dr Seuss novel. But mushrooms need to be thrown into your grocery cart and added to meals more frequently (not just on pizza, though that’s delicious too!).
Here are six of the reasons why:
They contain vitamin D
Mushrooms are the only produce item that contains vitamin D, a substance that is scarce in many widely consumed meals. This is due to the fact that mushrooms may produce vitamin D when exposed to UV radiation. One portabella mushroom irradiated with UV radiation, for example, contains more than 100 percent of the Daily Value for vitamin D. The vitamin D content of portabella, white button, and brown cremini mushrooms (“baby bellas”) may be seen on the Nutrition Facts Panel. These are the kinds that are most likely to be treated.
They have a meaty flavour
The flavour of mushrooms has been characterized as “umami,” a Japanese term that means “pleasant savoury taste” and is known as the fifth taste sense. Portabella (and cremini) mushrooms have a meatier flavour, whereas white button mushrooms have a milder flavour that develops with cooking. Portabella mushrooms have a meaty feel, which is why they’re often grilled whole or served on buns instead of beef burgers.
They’re high in selenium
Mushrooms are one of the produce aisle’s greatest sources of selenium. That’s a mineral that acts as an antioxidant in your body, protecting cells from the types of damage that might lead to disease. Selenium is also important for the immunological system.
They disappear into ground meat
Because of their meaty flavour and texture, as well as their ability to disappear into ground meat, they’re the ideal way to reduce the amount of ground beef (or ground pork, chicken, or turkey) used in recipes. You’ll also minimise the number of calories and fat in your dish by using this method. (Here’s my recipe for Freezer-Friendly Beef Burritos, which uses ground beef and white button mushrooms to extend it.)
While you’re cooking, keep the following ratios in mind:
Meatloaf and burgers: Use a ratio of 25% mushrooms to 75% ground beef.
Tacos: Use half of the mushrooms and half of the ground beef in the pasta sauces. Use a 70/30 ratio of mushrooms to ground beef.
Mushrooms are a sustainable crop
Since they are cultivated in trays inside and do not require sunshine, acreage, or a lot of water. When you eat them in lieu of meat – or mix them to eat less meat – you’re also decreasing your meal’s total carbon impact.
They may aid in weight loss
Mushrooms have a very low-calorie count. A portion of five white button mushrooms or one entire portabella mushroom has just approximately 20 calories! Mushrooms, on the other hand, are filling. In one research published in the journal Appetite, participants who substituted mushrooms for meat at lunch consumed fewer calories and fat, yet felt just as full and satisfied as those who ate meat.
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