USDA to release new mushroom nutrient data

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USDA to release new mushroom nutrient data

By staff reporter

http://www.foodnavigator-usa.com/news/ng.asp?n=69964 & m=1fnu821 & c=xeiqgoegavfxtla

8/21/2006 - The US Department of Agriculture (USDA) is to publish

updated data on the nutrient levels of the nation’s most commonly

consumed mushrooms, which will include an analysis of fat, fiber and

protein levels.

The nutrient profiles of seven mushroom varieties were created by

Agricultural Research Service (ARS) nutritionists at the Beltsville

Human Nutrition Research Center.

The mushrooms, including white button, oyster and portabella varieties,

were collected from retail outlets around the country, in order to

ensure an nationally representative sampling. Other varieties tested

included shiitake enoki, crimini and maitake.

Although most of the varieties were analyzed raw, white button

mushrooms, which are commonly used in recipes, were also analyzed after

stir-frying and microwaving to gauge the levels of nutrients retained

after cooking.

Portabella mushrooms were analyzed after grilling, and shiitake

mushrooms were analyzed after stir-frying. Most nutrients were found to

be fully retained when cooked, while others were retained at between 80

and 95 percent of their levels in raw mushrooms.

According to the results, which will shortly be published in the USDA's

National Nutrient Database for Standard Reference, all of the varieties

tested were found to provide a significant amount of copper, which helps

the body produce red blood cells and drives a variety of chemical

reactions that are key to human health.

One cup of stir-fried white-button mushrooms were found to provide 0.3mg

of copper, which is about one third of the recommended daily intake for

adults, said the ARS.

The mushrooms were also found to provide a significant amount of

potassium, a mineral that helps the body maintain normal heart rhythm,

fluid balance, and muscle and nerve function. Two-thirds of a cup of

sliced, grilled portabella mushrooms contains the same amount of

potassium as a medium-sized banana, according to the new data.

Other key nutrients present included folate and niacin.

The mushroom varieties were also analyzed for fat, fiber, protein,

carbohydrate, vitamins and minerals, and for ergosterol, a precursor to

vitamin D.

Indeed, recent statistics from around the US, the EU and Australia have

shown a sharp increase in the demand for mushrooms, as modern consumers

are increasingly seeking health-added benefits to their foods.

One of the biggest triumphs for the mushroom industry came from

Pennsylvania State University research, which recently showed white

button mushrooms to be the richest source of ergothioneine. The sought

after super-antioxidant is present in mushrooms at 12 times the levels

of wheat germ – once thought to be the highest natural source of

ergothioneine.

Processed mushrooms account for 55 per cent of the total world market,

largely because of the fungi's short life span. Of this 55 per cent, 50

per cent are canned and 5 per cent are dried. The Netherlands has the

strongest hold on canned mushroom processing with a 39 per cent share,

closely followed by China.

Fourty-five per cent of the world's supply is consumed in un-processed

form. This market is making moves to pass processed mushrooms as new

consumers, lured by health benefits, are drawn to fresh mushrooms.

Indeed, it is this sector that is expected to experience the most growth

in the coming years.

--

ne Holden, MS, RD < fivestar@... >

" Ask the Parkinson Dietitian " http://www.parkinson.org/

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