Mushrooms: a humble culinary wonder

Button mushrooms: the world’s most popular mushroom!
White when immature, button mushrooms grow into the full-size portobello. 100g of mushrooms (white) contains 22 kcal, is high in protein and fiber, a good source (>20% DV) of vitamin B complexes, and rich in the antioxidant selenium which helps prevent cell and tissue damage. Known by many names (Swiss Brown / chestnut / champignon / Cremini), this mushroom is cultivated in more than 70 countries and is the most commonly eaten mushroom in the world!

Shiitake mushrooms are anti-inflammatory superheroes
We previously wrote about shiitake mushrooms as one of the few plant-based sources of vitamin B12. Studies also indicate anti-inflammatory benefits in tiny quantities - one single large shiitake mushroom lowers the inflammation messaging molecule in our bodies, while promoting anti-inflammatory compounds! Additionally, shiitake mushrooms contain high levels of eritadenine, a unique phytonutrient that reduces blood vessel constriction.

King Oyster Mushroom: A heavyweight in nutrition
Packed with protein, vitamin B complexes, minerals such as potassium, iron, copper, zinc and dietary fibers, the King Oyster Mushroom is nutritionally dense at less than 35 kcal per 100g. Hailed for their meaty texture, the mushroom has been frequently used as a meat substitute. Animal trials have shown King Oyster mushrooms to have anti-inflammatory and antioxidant properties, while also lowering cholesterol.

Lion’s Mane Mushrooms help neurons grow
Buddhist monks used the ground mushroom powder for tea, believing it enhanced their focus and concentration during meditation - and they were not far off! While the science surrounding this super mushroom is in its infancy, there is strong evidence of the therapeutic benefits it brings. The unique polysaccharides (sugar compounds) help reduce stress-induced neurocell death, stimulate nerve growth and increase brain function.