It’s a fruit…it’s a vegetable…it’s a fungus!


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.

Meredith Hink MS, RD, CD

I am a Corporate Dietitian with a foodservice distribution company. My professional areas of interest include food safety and sanitation, food marketing, food law, and vegetarian nutrition. In my spare time I am an avid food photographer and enjoy spending time with my husband and two dogs.

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