Count nutrients not calories with mushroom
Count nutrients not calories with mushroom
Kumari, Richa. And Paul, Virginia
Dept. of foods and nutrition
SHIATS, Naini, Allahabad
Id- richa.03vats@gmail.com
Wide spread malnutrition with ever-increasing protein gap in developing countries has necessitated the search for alternative sources of protein because the production of pulses has not kept pace with our requirement due to population growth. Animal protein is beyond the reach of most of the people in these countries. About 5-20 kg of vegetable protein goes to produce a kilo of animal protein. In the past, many novel sources of protein including algae, yeast and leaf protein were tried and rejected due to off flavors and consumer resistance. Edible mushrooms have recommended by the FAO as a food, contributing to the protein nutrition of the developing countries depending largely on cereals .Their use got further impetus during the late 1960s on account of the growing worldwide food shortage, especially of protein in the underdeveloped countries. Mushroom is an interesting modification of fungal form of life. They are non-green fungal plants occurring seasonally in many parts of the world in various habitats ranging from sandy plains to tropic forests and green meadows to roadsides. As mushrooms are heterotrophic, they completely depend on the substrate for all their nutritional requirement of carbon, nitrogen, water and minerals.
Nutritional benefits of mushroom:-
Edible mushroom are highly nutritious and can be compared with eggs, milk and meat. The content of essential amino acids in mushroom is high and close to the need of the human body. Mushroom is easily digestible and it has no cholesterol content. Mushroom, also called ‘white vegetables' or ‘boneless vegetarian meat' as it contain an ample amount of proteins, vitamins, fibers and medicines. Mushroom contains 20-35% protein (dry weight) which is higher than those of vegetables and fruits and is of superior quality. Mushrooms provide a rich addition to the diet in the form of protein, carbohydrate, valuable salts and vitamins. The protein content of mushrooms varies from 4-44% according to the species whereas; the other foods like beef, wheat and potato contain proteins 16 and 1%, respectively. Mushrooms are better source of essential amino acids and vitamins such as niacin, riboflavin and vitamin-C. It also contains appreciable amount of thiamine and ascorbic acid. They also contain folic acid, which is blood building vitamin and counteracts the pernicious anemia, and is also highly rich in minerals such as calcium, phosphorus and potassium. It is low caloric food with very high potassium-sodium ratio and without starch as well as cholesterol. It is considered ideal for patients of hypertension and diabetics. The carbohydrates and fat content of edible mushrooms is quite low. The absence of starch in mushrooms makes it ideal food for diabetic patients and for persons who wish to shed excess fat from their bodies.
Mushroom has higher protein content, sufficient amount of minerals, vitamins and Salt present in it. Mushrooms contain about 85-95% water, 3% protein, 4% carbohydrates, 0.1% fats, 1% minerals and vitamins. Higher protein content means it has all the nine essential amino acid present in it.
Mushrooms are fungi, which are so distinct in nature they are classified as their own kingdom – separate from plants or animals. While commonly placed in the vegetable category for dietary recommendations, mushrooms are, however, not a vegetable based on their cellular organization and composition such as chitin and ergosterol.
Anti- nutritional effects of mushroom:-
Mushrooms are a popular addition to many dishes, salads and sauces, or served sautéed alone as a side dish. Not all mushrooms are safe to eat, with various possible negative side effects. Specialty mushrooms are available at your local grocers. These mushrooms are commercially grown and considered safe for human consumption, but some might produce serious side effects if you are allergic or they are contaminated.
Food Poisoning
Food poisoning is a negative side effect of mushrooms contaminated with campylobacter jejuni, a bacterium that can be present on commercially grown mushrooms. Improper cleaning or cooking methods, cross-contamination from other animal-derived foods or improper pasteurization might be the cause of bacterial contamination.
Death
Store-bought mushrooms are generally safe for eating as long as you are not allergic, but wild mushrooms can be deadly. Many wild mushrooms resemble edible mushrooms, such as button mushrooms, or chanterelles, but are toxic and can be fatal if you eat them. Picking wild mushrooms for consumption is risky and not recommended.
Psychosis:-
One type of mushroom psilocybin, or magic mushrooms can cause hallucinations, delusional or irrational behavior, distorted sight or sound perceptions, dissociation from people or surroundings and psychosis, notes the National Institute on Drug Abuse. Psilocybin causes altered perception 20 minutes after ingestion, and the effects can last up to six hours. Psilocybin is eaten or drunk in a tea. It also causes negative physical effects, such as muscle weakness, drowsiness, nausea etc,.
Allergic Reaction
Spores produced by some mushrooms might cause extreme allergic reactions in some people. Certain people might have mold allergies that are triggered by eating mushrooms. Mushroom spores, also called mold spores, are released into the air in damp environments and can cause allergic reactions.
Scientific Name of some poisonous species of mushroom.
Use of mushroom can contribute positively in facing the challenge of worldwide food shortage, originating with rapidly expanding human population at the rate of more than two lakh per day. India is the second most popular country of the world with a population of over 100 crores. Increase in population is creating an alarming situation in the food problem in India.
Kumari, Richa. And Paul, Virginia
Dept. of foods and nutrition
SHIATS, Naini, Allahabad
Id- richa.03vats@gmail.com
Wide spread malnutrition with ever-increasing protein gap in developing countries has necessitated the search for alternative sources of protein because the production of pulses has not kept pace with our requirement due to population growth. Animal protein is beyond the reach of most of the people in these countries. About 5-20 kg of vegetable protein goes to produce a kilo of animal protein. In the past, many novel sources of protein including algae, yeast and leaf protein were tried and rejected due to off flavors and consumer resistance. Edible mushrooms have recommended by the FAO as a food, contributing to the protein nutrition of the developing countries depending largely on cereals .Their use got further impetus during the late 1960s on account of the growing worldwide food shortage, especially of protein in the underdeveloped countries. Mushroom is an interesting modification of fungal form of life. They are non-green fungal plants occurring seasonally in many parts of the world in various habitats ranging from sandy plains to tropic forests and green meadows to roadsides. As mushrooms are heterotrophic, they completely depend on the substrate for all their nutritional requirement of carbon, nitrogen, water and minerals.
Nutritional benefits of mushroom:-
Edible mushroom are highly nutritious and can be compared with eggs, milk and meat. The content of essential amino acids in mushroom is high and close to the need of the human body. Mushroom is easily digestible and it has no cholesterol content. Mushroom, also called ‘white vegetables' or ‘boneless vegetarian meat' as it contain an ample amount of proteins, vitamins, fibers and medicines. Mushroom contains 20-35% protein (dry weight) which is higher than those of vegetables and fruits and is of superior quality. Mushrooms provide a rich addition to the diet in the form of protein, carbohydrate, valuable salts and vitamins. The protein content of mushrooms varies from 4-44% according to the species whereas; the other foods like beef, wheat and potato contain proteins 16 and 1%, respectively. Mushrooms are better source of essential amino acids and vitamins such as niacin, riboflavin and vitamin-C. It also contains appreciable amount of thiamine and ascorbic acid. They also contain folic acid, which is blood building vitamin and counteracts the pernicious anemia, and is also highly rich in minerals such as calcium, phosphorus and potassium. It is low caloric food with very high potassium-sodium ratio and without starch as well as cholesterol. It is considered ideal for patients of hypertension and diabetics. The carbohydrates and fat content of edible mushrooms is quite low. The absence of starch in mushrooms makes it ideal food for diabetic patients and for persons who wish to shed excess fat from their bodies.
Mushroom has higher protein content, sufficient amount of minerals, vitamins and Salt present in it. Mushrooms contain about 85-95% water, 3% protein, 4% carbohydrates, 0.1% fats, 1% minerals and vitamins. Higher protein content means it has all the nine essential amino acid present in it.
Mushrooms are fungi, which are so distinct in nature they are classified as their own kingdom – separate from plants or animals. While commonly placed in the vegetable category for dietary recommendations, mushrooms are, however, not a vegetable based on their cellular organization and composition such as chitin and ergosterol.
Anti- nutritional effects of mushroom:-
Mushrooms are a popular addition to many dishes, salads and sauces, or served sautéed alone as a side dish. Not all mushrooms are safe to eat, with various possible negative side effects. Specialty mushrooms are available at your local grocers. These mushrooms are commercially grown and considered safe for human consumption, but some might produce serious side effects if you are allergic or they are contaminated.
Food Poisoning
Food poisoning is a negative side effect of mushrooms contaminated with campylobacter jejuni, a bacterium that can be present on commercially grown mushrooms. Improper cleaning or cooking methods, cross-contamination from other animal-derived foods or improper pasteurization might be the cause of bacterial contamination.
Death
Store-bought mushrooms are generally safe for eating as long as you are not allergic, but wild mushrooms can be deadly. Many wild mushrooms resemble edible mushrooms, such as button mushrooms, or chanterelles, but are toxic and can be fatal if you eat them. Picking wild mushrooms for consumption is risky and not recommended.
Psychosis:-
One type of mushroom psilocybin, or magic mushrooms can cause hallucinations, delusional or irrational behavior, distorted sight or sound perceptions, dissociation from people or surroundings and psychosis, notes the National Institute on Drug Abuse. Psilocybin causes altered perception 20 minutes after ingestion, and the effects can last up to six hours. Psilocybin is eaten or drunk in a tea. It also causes negative physical effects, such as muscle weakness, drowsiness, nausea etc,.
Allergic Reaction
Spores produced by some mushrooms might cause extreme allergic reactions in some people. Certain people might have mold allergies that are triggered by eating mushrooms. Mushroom spores, also called mold spores, are released into the air in damp environments and can cause allergic reactions.
Scientific Name of some poisonous species of mushroom.
- Gyromitra caroliniana
- Galerina marginata
- Amanita bisporigera
- Russula emetic
- Gyromitra spp
Use of mushroom can contribute positively in facing the challenge of worldwide food shortage, originating with rapidly expanding human population at the rate of more than two lakh per day. India is the second most popular country of the world with a population of over 100 crores. Increase in population is creating an alarming situation in the food problem in India.