Nutrition: Mushrooms and micronutrients

Eat more mushrooms.

By Eric Chen, WAC Nutritionist and Wellness Coach

Mushrooms are a wonderful little fungus. Not only are they micronutrient powerhouses, they also add a tremendous amount of flavor to your food. Mushrooms come in a variety of sizes and are often prized for their rich, earthy taste. All edible species can help fight cancer, boost immunity, and support heart health. Mushrooms contain nutrients such as B vitamins, copper, potassium, selenium, manganese, zinc, and vitamin D. In addition to being extremely low in calories, mushrooms are the only natural plant source of vitamin D. That’s especially important to Seattleites, since we often go days without regular amounts of sun. Make sure to make mushrooms a staple in your diet to compensate for cloudy weather. The most nutrient dense varieties include porcinis, white or button types, morels, oysters, and shiitake mushrooms.

Check out these 3 ways you can add more mushrooms into your diet!

  1. Sauté mushrooms with your favorite greens and olive oil.
  2. Buy dried mushrooms and use them to add the umami flavor to soups and broths.
  3. Stuff your mushrooms with your favorite filling to serve them as a main entrée

 

—Posted October 5, 2016

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