Mushrooms pack a huge health benefit. Many foodies classify the not so glamorous mushroom as a plant. In fact, the mushroom's family is the fungi. The common mushroom found in most supermarkets and farmer's market contain; fiber, Vitamin B, D, thiamine, potassium, selenium, iron, copper and an array of anti-oxidants which support the immune system. Best of all, the mushroom is low in calories and contains zero fat, according to Medical News Today.
Dr. Andrew Weill MD an authority on the mushroom finds that certain Asian mushroom possess cancer-fighting properties. Specifically the Shiitake, Enoki, Maitake and Oyster mushrooms provide support for the immune system, may reduce tumors and lower bad cholesterol, according to WebMD.
The humble mushroom is recommended for people with Type 1 and II diabetes.
The hard outer skin of the mushroom may make it hard to digest for people with digestive disorders. Cooking the mushroom releases the nutrient value and diminishes the anti-digestive property. Grilling, baking and sauteing the mushroom makes it more palatable and tastier.
I recommend, remove the stem, place mushrooms on a cookie sheet, a drizzle of extra virgin olive oil, sprinkles of cheese and grated fresh garlic. Pre-heat the oven to 500 degrees and within minutes you have an appetizer, salad ingredient or nice addition to any entree.
No comments:
Post a Comment