Mushrooms are macroscopic fruiting bodies produced by microscopic fungi from a specific group of fungi. They are often classified as vegetables or herbs. There are more than 14,000 species of mushrooms, only about 3,000 of which are edible, of which more than 700 have known healing properties.
There are many types of mushrooms that are poisonous. Only about 20 mushrooms are grown commercially worldwide. The appropriate cultivation technology has not been developed or attempted to cultivate residual fungi.
Healthy people prefer foods that are low in energy (low in calories) and low in fat. For them, mushrooms are a valuable healthy food because they are low in calories, rich in plant protein, chitin, iron, zinc, fiber (8-10% of dry weight), essential amino acids, vitamins, and minerals.
They are very low in sodium and fat and have no cholesterol. Mushrooms help our bodies strengthen and fight disease by restoring the body's natural balance and resistance to disease.
White, crimini, and portable buttons (Agaricus bisporus, which are harvested at different ripeness levels) as well as maitake (Grifola frondosa), shiitake (Lentinus edodes), and enoki (Flammulina velutipes) are rich in all fibers, including chitin and beta-glucans.
Chitin, which is in the cell walls of fungi, lowers cholesterol levels and beta-glucans keep our heart healthy. It is known that mushrooms contain high quality protein, vitamins and unsaturated fatty acids. Raw and cooked portable devices also have the highest beta-glucan content (0.2%), while most other mushrooms have 0.1%.