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Agaricus bisporus

Agaricus bisporus
ChampignonMushroom.jpg
Scientific classification
Kingdom: Fungi
Phylum: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Agaricaceae
Genus: Agaricus
Species: A. bisporus
Binomial name
Agaricus bisporus
(J.E.Lange) Imbach (1946)
Synonyms
  • Psalliota hortensis f. bispora J.E.Lange (1926)
Agaricus bisporus
Mycological characteristics
gills on hymenium
cap is convex
hymenium is free
stipe has a ring
spore print is brown
ecology is saprotrophic
edibility: choice
Agaricus bisporus, white raw
Nutritional value per 100 g (3.5 oz)
Energy 93 kJ (22 kcal)
3.26 g
Sugars 1.98 g
Dietary fiber 1 g
0.34 g
3.09 g
Vitamins
Thiamine (B1)
(7%)
0.081 mg
Riboflavin (B2)
(34%)
0.402 mg
Niacin (B3)
(24%)
3.607 mg
Pantothenic acid (B5)
(30%)
1.497 mg
Vitamin B6
(8%)
0.104 mg
Folate (B9)
(4%)
17 μg
Vitamin B12
(2%)
0.04 μg
Vitamin C
(3%)
2.1 mg
Vitamin D
(1%)
0.2 μg
Minerals
Iron
(4%)
0.5 mg
Magnesium
(3%)
9 mg
Phosphorus
(12%)
86 mg
Potassium
(7%)
318 mg
Sodium
(0%)
3 mg
Zinc
(5%)
0.52 mg
Other constituents
Water 92.45 g

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America. It has two color states while immature—white and brown—both of which have various names. When mature, it is known as portobello mushroom, often shortened to just portobello.

When immature and white, this mushroom may be known as common mushroom, button mushroom, white mushroom, cultivated mushroom, table mushroom, and champignon mushroom. When immature and brown, this mushroom may be known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cremini or crimini mushroom, brown cap mushroom, or chestnut mushroom.

A. bisporus is cultivated in more than seventy countries, and is one of the most commonly and widely consumed mushrooms in the world.

The common mushroom has a complicated taxonomic history. It was first described by English botanist Mordecai Cubitt Cooke in his 1871 Handbook of British Fungi, as a variety (var. hortensis) of Agaricus campestris.Danish mycologist Jakob Emanuel Lange later reviewed a cultivar specimen, and dubbed it Psalliota hortensis var. bispora in 1926. In 1938, it was promoted to species status and renamed Psalliota bispora. Emil Imbach imparted the current scientific name of the species, Agaricus bisporus, after the genus Psalliota was renamed to Agaricus in 1946. The specific epithet bispora distinguishes the two-spored basidia from four-spored varieties.


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