ABOUT MUSHROOMS

mushrooms are the reproductive structure produced by some fungi. It is somewhat like the fruit of a plant, except that the “seeds”.  it produces are in fact millions of microscopic spores that form in the gills or pores underneath the mushroom’s cap. The spores blow away into the wind, or are spread by other means, such as animal feeding. If they land on a suitable substrate (such as wood or soil) spores will germinate to form a network of microscopic rooting threads (mycelium) which penetrate into their new food source. Unlike the mushroom, which pops up then passes away quickly, the mycelium persists, often for many years, extracting nutrients and sending up its annual crop of mushroom.

QUALITY OF OUR MUSHROOMS

They are edible fungus that can provide several important nutrients. The many kinds of mushroom have varying compositions and nutritional profiles.

From puffballs to truffles, mushroom can range from everyday fare to a costly delicacy. People can buy them fresh, canned, or dried.

In 2015, each person in the United States consumed, on average, around 3 pounds of mushrooms, according to the Agricultural Marketing Resource Center.

Beyond the diet, mushrooms feature in some types of traditional medicine.

In this article, learn about the nutritional contents and possible health benefits of eating mushroom. We also give some tips on preparing and serving them and describe the risks.

BENEFITS OF OUR MUSHROOMS

psychedelic mushrooms contain protein, vitamins, minerals, and antioxidants. These can have various health benefits.

For example, antioxidants are chemicals that help the body eliminate free radicals.

Free radicals are toxic byproducts of metabolism and other bodily processes. They can accumulate in the body, and if too many collect, oxidative stress can result. This can harm the body’s cells and may lead to various health conditions.

Among the antioxidant agents in mushrooms are:

  • selenium
  • vitamin C
  • choline
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