Mushrooms, though classified as vegetables in the food world, are not technically plants. They belong to the fungi kingdom and although they are not vegetables, mushrooms provide several important nutrients.
It’s common knowledge that the key to getting enough vitamins and minerals in the diet is to eat a colorful variety of fruits and vegetables – the more color, the better. However, this philosophy tends to leave mushrooms in the dark. In many cases, if a food lacks color, it also in turn lacks necessary nutrients. However, mushrooms – which are commonly white – prove quite the contrary.
Mushrooms are naturally low in sodium, fat, cholesterol, and calories and have often been referred to as “functional foods.” In addition to providing basic nutrition, they help prevent chronic disease due to the presence of antioxidants and beneficial dietary fibers such as chitin and beta-glucans.
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