A group of RDs, lead by Leah McGrath, at the Academy of Nutrition and Dietetics Food & Nutrition Conference & Expo in Philadelphia, went on a field trip to a Pennsylvania mushroom farm and got its fill of facts and deliciousness of mushrooms. The luncheon featured a tasty menu that had mushrooms at every turn. Lunch was even capped by a unique dessert of vanilla genoise with chocolate ganache, layered with a syrup-soaked portabella.
Here are some facts about mushrooms, researched and shared by McGrath:
- Like humans, mushrooms manufacture their own vitamin D. Eating mushrooms, even picked ones that have been exposed to ultraviolet radiation, like that in sunlight, can be an excellent way to supplement your “D” levels, which many people lack. Tip: Before you prepare your mushrooms, put them on the windowsill in direct sunlight for 15-30 minutes to boost the vitamin content.
- The vegetable is low in calories, is fat-free and can be used as a meat substitute or a filler in many dishes. Consider adding it to hamburger mix or to meatloaf to cut down on animal protein and increase veggie intake.
- Mushrooms are low in sodium. Their unique earthy flavor counterbalances saltiness and allows for lower salt usage without compromising taste.
- Mushrooms provide B vitamins which help in breaking down proteins, fats and carbohydrates.
- A portabella cap has more potassium per 100-gram serving than a banana; potassium plays a role in blood pressure control.
- Mushrooms are among the best dietary sources of ergothioneine, an antioxidant known for its role in strengthening immunity.
Learn more about mushrooms at www.mushroominfo.com.
Resource: IDEA Fitness Journal