Although people don’t often associate the word “fungus” with gourmet cooking, mushrooms can make a wonderful, tasty, and healthy contribution to one’s daily diet. Mushrooms range in size and flavor from the delicate enoki to the robust, meaty portabella. They can be delightful add-ins to soups, salads, or stews; or stand alone entrees such as portabella burgers. In addition to flavor, mushrooms are low Calorie (15-44 Calories/cup) and nutrient rich. Mushrooms can be a good source of potassium, copper, selenium, and B vitamins such as riboflavin, niacin, and pantothenic acid. In addition, mushrooms are a rare plant source of vitamin D. Interestingly, the vitamin D content may further increase if the mushrooms are exposed to ultraviolet light prior to harvest. For more information mushrooms check out the Mushrooms: Taste of the Earth on the Food and Nutrition Blog.
Recent ArticlesGrilling Time for Salads
Although many people are familiar with grilling vegetables, grilled fruit can also add a wonderful flavor to any summer supper. Continue reading →Avocado – a Fruit to Enjoy!
If you eat a whole avocado with orange-colored tomato sauce or raw carrots, the absorption of carotenoids, plant pigments that convert to vitamin A, is enhanced. Continue reading →
Popular TagsBarrett's breast cancer bulimia cancer Canned beans esophageal esophagus Fiber Flights Fresh vegetables GERD Guacamole legumes lentils Monounsaturated fat nutrition plant‑based diets protein raw diet stomach acid teens Travel vegan Vegetable vegetarian Vegetarian fare