Mushrooms
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 94 kJ (22 kcal) |
|
4.3 g
|
|
|
0.1 g
|
|
|
2.5 g
|
|
| Vitamins | |
| Thiamine (B1) |
(9%)
0.1 mg |
| Riboflavin (B2) |
(42%)
0.5 mg |
| Niacin (B3) |
(25%)
3.8 mg |
| Pantothenic acid (B5) |
(30%)
1.5 mg |
| Vitamin B6 |
(8%)
0.11 mg |
| Folate (B9) |
(6%)
25 μg |
| Vitamin C |
(0%)
0 mg |
| Minerals | |
| Calcium |
(2%)
18 mg |
| Iron |
(3%)
0.4 mg |
| Magnesium |
(3%)
9 mg |
| Manganese |
(7%)
0.142 mg |
| Phosphorus |
(17%)
120 mg |
| Potassium |
(10%)
448 mg |
| Sodium |
(0%)
6 mg |
| Zinc |
(12%)
1.1 mg |
| Other constituents | |
| Selenium | 26 ug |
| Copper | 0.5 mg |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
A mushroom (or toadstool) is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.
"Mushroom" describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.
Forms deviating from the standard morphology usually have more specific names, such as "bolete", "puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics" in reference to their similarity to Agaricus or their order Agaricales. By extension, the term "mushroom" can also designate the entire fungus when in culture; the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms; or the species itself.
Identifying mushrooms requires a basic understanding of their macroscopic structure. Most are Basidiomycetes and gilled. Their spores, called basidiospores, are produced on the gills and fall in a fine rain of powder from under the caps as a result. At the microscopic level the basidiospores are shot off basidia and then fall between the gills in the dead air space. As a result, for most mushrooms, if the cap is cut off and placed gill-side-down overnight, a powdery impression reflecting the shape of the gills (or pores, or spines, etc.) is formed (when the fruit body is sporulating). The color of the powdery print, called a spore print, is used to help classify mushrooms and can help to identify them. Spore print colors include white (most common), brown, black, purple-brown, pink, yellow, and creamy, but almost never blue, green, or red.
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Wikipedia