New research , published in Food Science & Nutrition (January 2021) found that adding a mushroom serving to the diet increased the intake of several micronutrients, including shortfall nutrients such as vitamin D, without any increase in calories, sodium or fat.
Adding an 84g serving of mushrooms increased several shortfall nutrients including potassium and fiber.
This was true for the white, crimini and portabella 1:1:1 mix and the oyster mushrooms.
However, the Mushroom Council is currently supporting research to analyze mushrooms for bioactives/ergothioneine for possible inclusion in USDA FoodData Central database.
In addition to the analysis of mushrooms for bioactives/ergothioneine for inclusion in USDA FoodData Central database, additional research projects approved include:.
Since 2002, the Council has conducted research that supports greater mushroom demand by discovering nutrient and health benefits of mushrooms.
Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. »
