Monday, October 20, 2008

Why the humble mushroom is being hailed as a superfood

by Angela Epstein

Mushrooms are easy to overlook in the so-called rainbow colours we are advised to eat to get a full range of nutritional benefits from fruit and veg.

But research increasingly reveals why they are now qualified to join the ranks of so-called superfoods such as broccoli and blueberries.

Numerous studies reveal that mushrooms may help reduce the risk of heart disease and cancer.
'Mushrooms may seem plain, but they really are a superfood,' says dietician Dr Sarah Schenker.
'They contain virtually no fat, sugar or salt and are a valuable source of dietary fibre as well as the five B vitamins thiamine (B1), riboflavin (B2), niacin (B3), pyridoxine (B6) and folate.'

'They also contain the essential minerals potassium, copper, phosphorous and iron. Most significant among their mineral content is selenium, which you don't find in many fruit and vegetables.'

With more than 90 per cent water content, adding mushrooms to dishes such as stews can make us feel fuller without boosting calorie content.

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