Published in the journal Critical Reviews in Food Science and Nutrition, the researchers concluded that eating mushrooms more consistently could lower the prevalence of several micronutrients deficiencies that pose a public health concern.

It may also protect against cardiometabolic risk factors such as blood pressure and triglycerides, although they urged for further research to prove it was the mushrooms specifically that triggered this result. The researchers also suggested future studies look at how the common fungi impacts immunity which they noted was “understudied”.

Analyzing a number of studies that look at mushroom consumption, the researchers found that the doses used in experiments were far higher than the average public intake.

In experimental studies, doses ranged from 13 to 300 grams per day, roughly translating to 4.7 kilograms per year on the lowest end. In reality, the average public intake of mushrooms in the United States sits around 1.4kg to 1.6kg per year.

It also discovered that the type of mushroom matters too. Agaricus bisporus, also known as white and brown or portobello mushrooms, offered some of the best nutrients. Concentrations are lower in other types like Pleurotus ostreatus (oyster), and Lentinula edodes (shiitake) differ in beta-glucan content and bioactives; culinary diversity can spread benefits while keeping meals enjoyable.

Mushrooms are unique even among vegetables. It is low in energy and calories but rich in fibre, potassium, selenium, B vitamins, beta-glucan, chitin, and L-ergothioneine. It can also be used as a high quality protein source.

Some mushrooms can even provide a vitamin D boost if they are exposed to ultraviolet light. This can be especially beneficial for people in the UK during the winter months or those working indoors. The common ingredient is also cost-effective and widely available in many supermarkets for just £1 or £2 per bag.

Using the naturally powerful flavor of mushrooms can allow home cooks to reduce the amount of salt and saturated fats needed in their dishes to provide flavor which can help those concerned about blood pressure and cholesterol levels.

Originally posted by Samantha Leathers at edinburghlive