Putting mushrooms on the menu for Earth Month
April is Earth Month and the Mushroom Council® will make the most of these 30 important days to remind diners that researchers consider mushrooms “one of the most sustainably produced foods in the United States
[1].”
Studies
1 find production of a pound of mushrooms requires only 1.8 gallons of water, 1.0 kilowatt hours of energy and generates only .7 pounds of CO2 equivalent emissions. In addition, the annual average yield of mushrooms is 7.1 pounds per square foot, meaning up to 1 million pounds of mushrooms can be produced on just one acre.
To amplify that message to a wider consumer audience hungry for more Earth-friendly eating habits, on April 1, the Mushroom Council is relaunching its website’s sustainability resources with fresh imagery, content and recipes spotlighting and celebrating mushroom production, as well as an analysis of mushroom’s production life cycle and how blending chopped mushrooms with meat can co
E-Mail
IMAGE: First dietary modeling analysis of all three USDA Food Patterns investigates the effects of adding a serving of mushrooms view more
Credit: Mushroom Council
February 24, 2021 - The second study published in as many months has identified another reason to add more mushrooms to the recommended American diet. The new research , published in
Food & Nutrition Research (February 2021), examined the addition of mushrooms to U.S. Department of Agriculture (USDA) Food Patterns resulting in the increase of several micronutrients including shortfall nutrients, while having a minimal to zero impact on overall calories, sodium or saturated fat.
Dr. Victor L. Fulgoni III and Dr. Sanjiv Agarwal looked at the nutritional effect of substituting a serving of various foods recommended to be moderated in the diet by the 2015-2020 U.S. Dietary Guidelines with an 84-gram serving of mushrooms on nutrient profiles in USDA s Healthy US style, Mediterranean-style and Vegetari
Study identifies another reason to add mushrooms to American diet news-medical.net - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from news-medical.net Daily Mail and Mail on Sunday newspapers.
Mushrooms are able to make up a shortfall in dietary nutrients without increasing calories, sodium or fat, says a group of researchers, who highlight the potential benefits to the diets of children.
Writing in
Food Science & Nutrition, the US team found the addition of an 84 gram(g) serving contributed to an increase in dietary fibre (5%–6%), copper (24%–32%) and phosphorus (6%).
Other nutrient increases include potassium (12%–14%), selenium (13%–14%), zinc (5%–6%), riboflavin (13%–15%), niacin (13%–14%), and choline (5%–6%) in both adolescents and adults.
Addition of mushrooms exposed to UV light to increase vitamin D levels to 5 micrograms per serving (µg/serving) also almost doubled vitamin D intake (98%–104%) and decreased inadequacy.
1 of 2
Study: Mushroom can make your diet more nutritious
Adding a mushroom serving to the diet can increase the intake of several micronutrients, including shortfall nutrients such as vitamin D, without any increase in calories, sodium or fat, a new study suggests. The findings indicated that adding an 84 grams serving of mushrooms increased several shortfall nutrients including potassium and fiber. This was true for the white, cremini and portabella 1:1:1 mix and oyster mushrooms.
“This research validated what we already knew that adding mushrooms to your plate is an effective way to reach the dietary goals identified by the DGA,” said Mary Jo Feeney, nutrition research coordinator to the Mushroom Council in the US, who funded the study.