Some people can’t fathom eating a fungus and others
can’t get enough of them -- whether white, button,
portobello, crimini, oyster or shiitake.
Whatever your stance on mushrooms, the people at the Mushroom
Council hope you will include more (or at least, some) of the
humble little vegetables in their diets.
Nutrient source
Mushrooms have long been celebrated as a source of powerful
nutrients, particularly those of public health interest such as
vitamin D and potassium.
Plus, they can also help people meet the new 2010 Dietary Guidelines for Americans introduced Monday by
the Departments of Health and Human Services (HHS) and Agriculture (USDA) which place continued emphasis on
the importance of lowering sodium intake, eating plenty of
vegetables, and choosing foods, like mushrooms, that provide
nutrients of concern, like potassium and vitamin D.
Fresh mushrooms can be added to everyday dishes to provide an extra
serving of vegetables and deliver additional important nutrients,
like selenium, ergothionene and B vitamins.
Mushrooms’ hearty and meaty texture makes for a satiating
main dish. They’re also an ideal accompaniment to salads,
pastas, stir-fry and omelets; and a flavor-enhancing topper for
meats, poultry and fish.
They pick up and complement subtle flavors, adding taste without
weighing down the dish with calories, fat, cholesterol or
sodium.
Recommendations
The 2010 Dietary Guidelines recommend that you reduce daily
sodium intake to less than 2,300 mg; and that specific populations,
including people who are 51 and older and those of any age who are
black or have hypertension, diabetes or chronic kidney disease,
reduce daily intake to 1,500 mg.
While consumers and the foodservice industry face the collective
challenge to reduce sodium, there are certain foods, like
mushrooms, that can help satiate the “craveability
factor” they’re accustomed to with salty foods, but are
ultimately low in sodium.
Mushrooms are rich in umami (the 5th taste known for its savory,
brothy, rich or meaty taste sensation), which counterbalances
saltiness and allows for less salt to be used in a dish without
compromising taste. Umami-rich foods, like mushrooms, act as a
flavor multiplier -- adding depth of flavor.
“Tasting Success with Cutting Salt,” a
collaborative report from the department of nutrition at Harvard School of
Public Health and the Culinary Institute of America, recognizes mushrooms as
a tool to help decrease sodium.
Still not convinced? Consider this: mushrooms are
economical. They tend to be one of the least expensive
vegetables in the produce section and can last a few days in the
fridge.
