Mushrooms are also recognized by chefs for their ability to create savory rich flavors called umami, thanks to the presence of an amino acid called glutamate, which is also found in meats, fish, cheeses, and simmering soups.Īlthough considered a vegetable, mushrooms are neither a plant nor animal food. Perhaps the more interesting properties of mushrooms are their non-nutritive plant substances-polysaccharides, indoles, polyphenols, and carotenoids in which cell and animal studies have shown antioxidant, anti-inflammatory, and anticancer effects.
All varieties of mushrooms are low in calories and fat, and contain modest amounts of fiber and various nutrients.
Traditional and folk medicine practitioners laud the bell-shaped fungi for their healing and cleansing properties. An often under-appreciated food, mushrooms have been eaten and used as medicine for thousands of years.
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