mushroom nutrient data
Mushrooms beat wheat germ to top antioxidant slot
8/21/2006 - The US Department of Agriculture (USDA) is to publish updated data
on the nutrient levels of the nation’s most commonly consumed mushrooms, which
will include an analysis of fat, fiber and protein levels.
The nutrient profiles of seven mushroom varieties were created by Agricultural
Research Service (ARS) nutritionists at the Beltsville Human Nutrition Research
Center.
The mushrooms, including white button, oyster and portabella varieties, were
collected from retail outlets around the country, in order to ensure an
nationally representative sampling. Other varieties tested included shiitake
enoki, crimini and maitake.
Although most of the varieties were analyzed raw, white button mushrooms, which
are commonly used in recipes, were also analyzed after stir-frying and
microwaving to gauge the levels of nutrients retained after cooking.
Portabella mushrooms were analyzed after grilling, and shiitake mushrooms were
analyzed after stir-frying. Most nutrients were found to be fully retained when
cooked, while others were retained at between 80 and 95 percent of their levels
in raw mushrooms.
According to the results, which will shortly be published in the USDA's National
Nutrient Database for Standard Reference, all of the varieties tested were found
to provide a significant amount of copper, which helps the body produce red
blood cells and drives a variety of chemical reactions that are key to human
health.
One cup of stir-fried white-button mushrooms were found to provide 0.3mg of
copper, which is about one third of the recommended daily intake for adults,
said the ARS.
The mushrooms were also found to provide a significant amount of potassium, a
mineral that helps the body maintain normal heart rhythm, fluid balance, and
muscle and nerve function. Two-thirds of a cup of sliced, grilled portabella
mushrooms contains the same amount of potassium as a medium-sized banana,
according to the new data.
Other key nutrients present included folate and niacin.
The mushroom varieties were also analyzed for fat, fiber, protein, carbohydrate,
vitamins and minerals, and for ergosterol, a precursor to vitamin D.
Indeed, recent statistics from around the US, the EU and Australia have shown a
sharp increase in the demand for mushrooms, as modern consumers are increasingly
seeking health-added benefits to their foods.
One of the biggest triumphs for the mushroom industry came from Pennsylvania
State University research, which recently showed white button mushrooms to be
the richest source of ergothioneine. The sought after super-antioxidant is
present in mushrooms at 12 times the levels of wheat germ – once thought to be
the highest natural source of ergothioneine.
Processed mushrooms account for 55 per cent of the total world market, largely
because of the fungi's short life span. Of this 55 per cent, 50 per cent are
canned and 5 per cent are dried. The Netherlands has the strongest hold on
canned mushroom processing with a 39 per cent share, closely followed by China.
Fourty-five per cent of the world's supply is consumed in un-processed form.
This market is making moves to pass processed mushrooms as new consumers, lured
by health benefits, are drawn to fresh mushrooms. Indeed, it is this sector that
is expected to experience the most growth in the coming years.