Adding just 84 grams of mushrooms into your daily diet can increase the intake of common ‘shortfall nutrients’ such as vitamin D, potassium and fibre without increasing calories, sodium or fat, according to a new scientific study.
The study, which was published in the reputable journal Food Science & Nutrition, analysed data from the US National Health and Nutrition Examination Survey to see whether an increase in mushroom intake could improve diet quality.
The scientists were inspired by the Dietary Guidelines for Americans, which identified vitamins A, D, E and C, calcium potassium, iron, magnesium, dietary fibre and choline as “under-consumed nutrients”, while the intakes of vitamin D, calcium, potassium, iron and fibre in particular were deemed to be “nutrients of public health concern”.
By introducing one full serving (84g) of mushrooms into the daily diet (a combination of white, cremini and portobello mushrooms were used in the study), consumers could expect to see the following nutrient increases:
- Copper (28%)
- Riboflavin (14%)
- Selenium (14%)
- Niacin (14%)
- Potassium (13%)
- Phosphorus (6%)
- Dietary Fibre (6%)
- Zinc (6%)
- Choline (6%)
The study concluded that adding mushrooms into the diet could decrease the inadequacy of the current nutrient shortfall in the US population. Future research projects also include the relationship between mushrooms and immunity as well as cognitive health in older adults.
Mushroom consumption has been on the rise among vegetarian and vegan consumers due to the fact that it provides an alternative texture to meat-based products, but we could now be seeing the emergence of the next ‘superfood’ (or ‘superfungus’) to reach a mainstream audience.
Link to more recent study:
