Mushrooms belong to a separate group of organisms called Fungi. They lack the green matter (chlorophyll) present in plants and grow on dead and decaying organic materials. The mushroom varies in shapes from umbrella to different other shapes, size and colour They are both edible and Non-edible mushrooms. Edible mushrooms are fungi that are safe for human consumption and offer various health and nutritional benefits, where as non-edible mushrooms, on the other hand, are fungi that are either toxic, inedible, or unpalatable. These edible mushrooms have been a part of human diets for centuries, adding nutritious and delicious versatile flavor to our balanced diet. Some popular edible mushroom varieties include button mushrooms, shiitake mushrooms, oyster mushrooms, portobello mushrooms, and more.
Types of edible mushroom: Edible mushrooms are once called the “FOOD OF GODS”
Nutritional importance of mushroom
⦁ Mushroom are the richest source of vegetable protein, that is 4.98% in common cultivable mushroom (higher than pulses, vegetables and fruits)
⦁ Presence of Essential amino acids including lysine (550 mg/gm) (higher amount than even egg) besides free from fat except linoleic acid
⦁ Richer in water soluble vitamins B1, B2, niacin,B12 and Pantothenic acid
⦁ Good source of minerals i.e., P, K, Fe, Cu and Na
⦁ Low levels of sugar and cholesterol.
⦁ Improves the immune system.
⦁ Medicinal properties like antibiotic, anti-cancer, hypolipidemic, hypocholesteremia and anti- hypertension effects
⦁ Easily digestible.
⦁ Dried form – Low water with high protein content 34-44% & fat <0.3.
Glimpse of Mushroom unit at KVK
