2023-10-10 07:00:00
Nutritionist Eva Henderson (MN 8805), expert in vegetarian and vegan nutrition, member of the Argentine Nutrition Society and the Argentine Vegan Unionexplains the importance of incorporating mushrooms into the diet.
Neither plants nor animals, fungi are a group of living beings that have their own kingdom called Fungi. The science that studies them is called Mycology. Many times, the word mushroom refers to something decomposing, however, there are a variety of edible mushrooms that provide many health benefits.
Health benefits
Since ancient times, since people walked the earth, people have been experimenting with the nutritional riches that nature provides. The consumption of mushrooms has been recognized and valued, since ancient civilizations, for its benefits on the body.
Additionally, they have been traditionally used as medicine. It is a food source with great contribution of vitamins B and D, potassium, phosphorus, iron and calcium. They have a high protein content, making them the ideal complement for vegetarian diets.
There is more and more research that shows the antiviral, antibacterial and anticancer properties that mushrooms have.”
Eva Henderson, Bachelor of Nutrition
“As for the health benefits, mushrooms have many, today they are well studied. There is more and more research that shows the antiviral, antibacterial and anticancer properties that mushrooms have. It has also been recorded that they have anti-tumor action, which is very good news,” explains nutrition graduate Eva Henderson.
“Mushrooms have been reported to be very good thanks to some compounds they contain, called beta-glucans, which They are good for regulating blood pressure and blood sugar. On the other hand, beta-glucans are known to be good for people who have diabetes and high cholesterol,” the professional elaborates on the benefits of their consumption.
They are usually consumed because they are a great source of protein. “A shiitake or a lion’s mane has a lot of protein, around 20%, which is the same as meat. In addition, it contains all the essential amino acids,” reports the graduate.
Forms of consumption
Sustainable, economical, with a low carbon footprint in its production method, are some of the environmental benefits of mushroom production. On the market currently the most well-known varieties and Easily accessible are oyster mushrooms, champignon, shiitake, portobello and lion’s mane.
It is important to link up with a producer or distributor to know which ones are produced in the region and avoid risks since not all mushrooms are edible.
“Filled for pasta, breaded, pickled or sautéed for salads. Mushrooms can be eaten grilled, prepared in the oven and filled with traditional cheese or vegetable cheese. Those dried, rehydrated mushrooms are delicious with garlic, parsley, olive oil.
I highlight the pine mushroom in Patagonia, which is very rich, with a very deep flavor and also has all these benefits. They go very well with risottos or quinoa. Incorporated into sauces and sautéed in salads, they also look very good,” Eva Henderson suggests and encourages their consumption.
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