Edible mushrooms
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye).
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They can appear either below ground or above ground where they may be picked by hand.
Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.
• Lowers cholesterol levels
Mushrooms themselves provide you with lean proteins since they have no cholesterol or fat and are very low carbohydrates.
The fibre and certain enzymes in mushrooms also help lower cholesterol levels.
• Highly recommended for anaemic patients
Anaemic patients are characterised by having low levels of iron in their blood, resulting in fatigue, headaches, reduced neural function, and digestive issues.
Mushrooms are a good source of iron, and over 90 per cent of the nutritive iron value can be absorbed by the body, which promotes the formation of red blood cells and keeps people healthy and functioning at their full potential.
• Controls diabetes
Mushrooms are an ideal low-energy diet for diabetics.
They also contain natural insulin and enzymes which help the breaking down of sugar or starch in food.
• Bone health
Mushrooms are a rich source of calcium, which is an essential nutrient in the formation and strength of bones.
A steady supply of calcium in the diet can reduce chances of developing conditions like osteoporosis and can also reduce joint pain and general lack of mobility that is associated with bone degradation.
• Good for the immune system
Ergothioneine, a powerful antioxidant present in mushrooms, is very effective in providing protection from free radicals as well as boosting the immune system.