Mushrooms are the fruiting bodies of filamentous fungi that grow above the ground, have long been a part of the human diet, and used as both foods and medicine. They are considered as vegetables and have been informally categorized among the “White Vegetables” from a culinary point of view (Weaver & Marr, 2013). Mushrooms are considered as part of “Other Vegetables” by USDA’s MyPlate (ChooseMyPlate.gov) and ½ cup of mushrooms counts as ½ cup equivalent in the Vegetable Group (Other Vegetables subgroup) (USDA, 2020). Mushrooms are low fat, low calorie foods and are an important source of nutrients and bioactive compounds. Mushrooms are generally rich in many B vitamins, selenium, copper, potassium, and fiber. They can also be an abundant source of vitamin D when exposed to UV light. Mushrooms contain a variety of phenolic antioxidants as secondary metabolites.
Food Science & Nutrition:
Mushroom Council. PDF file: