Mushrooms have health benefits, but caution is needed for some.

Mushrooms are a staple in many dishes, ranging from soups and salads to pasta and sandwiches. Their widespread use and increasing popularity are positive developments, given their nutritional value and variety. "People appreciate mushrooms for their rich, earthy taste and versatility," explained Lisa Young, a registered dietitian nutritionist, author, and adjunct nutrition professor at New York University. However, despite their popularity, mushrooms are not suitable for everyone.

Understanding Mushrooms

Although often grouped with vegetables in cooking, mushrooms belong to the fungi kingdom, which is distinct from plants and animals. Globally, there are roughly 14,000 mushroom species. In the United States, the most commonly consumed varieties include portobello, shiitake, button (white button or champignon), oyster, cremini, porcini, morel, and enoki, according to LeeAnn Weintraub, a registered dietitian and nutrition consultant based in Los Angeles.

Mushrooms grow in various climates, typically favoring warm, humid environments, although some species thrive in colder regions and mountainous areas. To maintain a consistent supply, many mushrooms are cultivated indoors in climate-controlled facilities.

Health Benefits

Mushrooms provide numerous nutritional advantages. For example, one cup (approximately 100 grams) of button mushrooms offers nearly 3 grams of protein, 2 grams of fiber, 373 milligrams of potassium, and smaller amounts of magnesium, iron, phosphorus, biotin, and vitamin D, according to the U.S. Department of Agriculture.

Leslie Bonci, a sports dietitian for the Kansas City Chiefs, highlighted that the fiber in mushrooms, particularly beta-glucans in their stems, supports digestive health and can help lower cholesterol levels. Their vitamin D content aids the immune system, while potassium contributes to heart health and blood pressure management.

Young noted that mushrooms are low in caloriesjust 21 calories per cupmaking them a good option for weight management. Mushrooms are also rich in selenium, an antioxidant that combats free radicals linked to aging, heart disease, and cancer. Additionally, the B vitamins in mushrooms, including riboflavin and folate, are essential for healthy growth and cognitive function.

Precautions

Despite their benefits, certain individuals should be cautious. Pregnant women and people with weakened immune systems should avoid raw mushrooms, which can pose health risks. Some individuals are allergic to fungi and must avoid all mushrooms. Overconsumption may also lead to digestive discomfort, and mushrooms can interact with certain blood pressure medications.

Bonci emphasized that mushrooms have a short shelf life, so they should be consumed within a few days of purchase. Weintraub warned against eating wild mushrooms due to potential dangers, including digestive, respiratory, and organ problems, and even death.

Author: Sophia Brooks