Low in calories, mushrooms make up for many nutritional deficiencies.
- Adding an 84g serving of mushrooms to a regular diet addresses many nutritional and vitamin D deficiencies.
Eating mushrooms makes it possible to overcome many nutritional deficiencies while remaining dietary, according to a new study published in Food Science & Nutrition.
Very few carbohydrates, fats and sodium ingested
Adding an 84g serving of mushrooms to a conventional diet resulted in an increase in dietary fiber (5-6%), copper (24-32%), phosphorus (6%), potassium ( 12-14%), selenium (13-14%), zinc (5-6%), riboflavin (13-15%), niacin (13-14%) and choline (5- 6%) in adolescents and adults tested. Moreover, this nutritional addition had little impact on the amounts of carbohydrates, lipids and sodium ingested.
Reduce vitamin D deficiency
A diet rich in mushrooms also reduced vitamin D insufficiency from 95.3% to 52.8% for the 9-18 age group, and from 94.9% to 63.6% for ages 19 and over. “This research backed up what we already knew that adding mushrooms to your plate is an effective way to achieve nutrient goals” set by health authorities, said Mary Jo Feeney, director of research.
In addition to its remarkable nutritional qualities, the mushroom makes it possible to reach the quota of five fruits and vegetables per day recommended by public health experts. Alone “a third of adults comply with the 2001 national health nutrition program, which recommends consuming at least five fruits and vegetables per day, i.e. between 400 and 500 grams daily”, lamented on January 26 Laurent Grandin, president of the French interprofession of fruits and vegetables (Interfel).
