www.interempresas.net
  Fruits Vegetables
es en ca
 
Mushroom, Agaricus bisporus / Agaricaceae
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 13.00-15.75 kcal
Fats: 0.24-0.50 g
Fibres: 1.10-2.03 g

Fat Acids

Saturated: 0.10-0.10 g
Polyunsat.: 0.30-0.30 g

Minerals

Calcium: 6.00-11.25 mg
Zinc: 0.400-0.540 mg
Chlorine: 67.00-69.00 mg
Phosporus: 80.00-125.00 mg
Iron: 0.60-1.19 mg
Magnesium: 9.00-13.50 mg
Manganese: 0.089-0.100 mg
Potasium: 320.00-417.00 mg
Selenium: 7.02-9.00 µg
Sodium: 5.00-8.00 mg
Iodine: 3.00-18.00 µg
Proteins: 1.80-2.74 kcal
Carbohidrates: 0.40-0.56 g

Liposoluble Vitamins

A Retinol: 0.00-1.67 µg
A Carotenoids: 0.00-10.00 µg
E or Tocoferol: 0.00-0.12 mg
K or Filoquinone: 14.00-14.00 µg

Liposoluble Vitamins

B1 or Thiamine: 0.090-0.100 mg
B2 or Riboflavine: 0.310-0.440 mg
B3 or Niacine: 3.20-3.20 mg
B5 or Pantothenic Acid: 2.00-2.10 mg
B6 or Piridoxine: 0.065-0.180 mg
B9 or Folic Acid: 1.00-4.90 mg
C or Ascorbic Acid: 1.00-4.90 mg
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 11.00-11.00 kcal
Fats: 0.30-0.30 g
Fibres: 1.10-1.10 g

Fat Acids

Saturated: 0.10-0.10 g
Polyunsat.: 0.30-0.30 g

Minerals

Calcium: 5.00-5.00 mg
Zinc: 0.30-0.30 mg
Phosporus: 64.00-64.00 mg
Iron: 0.50-0.50 mg
Magnesium: 7.00-7.00 mg
Manganese: 0.10-0.10 mg
Potasium: 250.00-250.00 mg
Selenium: 7.00-7.00 µg
Sodium: 71.00-71.00 mg
Iodine: 2.00-2.00 µg
Proteins: 1.80-1.80 kcal
Carbohidrates: 0.40-0.40 g

Liposoluble Vitamins

A Retinol: 0.00-0.00 µg
A Carotenoids: 0.00-0.00 µg
E or Tocoferol: 0.120-0.120 mg

Liposoluble Vitamins

B1 or Thiamine: 0.070-0.070 mg
B2 or Riboflavine: 0.350-0.350 mg
B3 or Niacine: 2.30-2.30 mg
B5 or Pantothenic Acid: 1.40-1.40 mg
B6 or Piridoxine: 0.060-0.060 mg
B9 or Folic Acid: 1.00-1.00 mg
C or Ascorbic Acid: 1.00-1.00 mg
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 16.01-16.01 kcal
Fats: 0.50-0.50 g
Fibres: 2.03-2.03 g

Minerals

Calcium: 19.00-19.00 mg
Chlorine: 400.00-400.00 mg
Phosporus: 69.00-69.00 mg
Iron: 0.80-0.80 mg
Magnesium: 15.00-15.00 mg
Manganese: 0.050-0.050 mg
Potasium: 121.00-121.00 mg
Selenium: 8.80-8.80 µg
Sodium: 319.00-319.00 mg
Proteins: 2.25-2.25 kcal
Carbohidrates: 0.53-0.53 g

Liposoluble Vitamins

B1 or Thiamine: 0.020-0.020 mg
B2 or Riboflavine: 0.19-0.19 mg
B5 or Pantothenic Acid: 0.80-0.80 mg
B6 or Piridoxine: 0.06-0.06 mg
Mushroom
Mushroom is a fungus formed by a cap of half-spherical or flat shape and a cylindrical stem, normally white.

Mushrooms are eaten fresh and in preserve, raw or cooked, as part of salads, fried or roasted and as garnish in many dishes or even sauces.
Nutrition and eating
Mushrooms are low in calories, reason why they are recommended in hypo caloric diets. Moreover, they supply with proteins, vitamins, mainly of the B group, minerals and fibre.

Mushrooms are considered to be good anti-carcinogenic and anti-depressive elements.
The fruit
Mushroom is a fungus formed by a cap of half-spherical or flat shape and a cylindrical stem, normally white.

It can be consumed raw or cooked in multiple dishes and it is highly recommended in low caloric diets.

Mushrooms consist of a fleshy cap of semi-spherical or flat shape, with a pale brown-greyish cuticle, first whole and afterwards with large scales on a pale background. In the lower part there are many narrow laminae, released from the foot by multiple small laminae, of a dark pink colour when young and brown-reddish in the adult period. It has also a cylindrical stem, wide in the base and usually white.

Mushrooms are eaten fresh and in preserve, raw or cooked, as part of salads, fried or roasted and as garnish in many dishes or even sauces

It is extremely rich in water, proteins and fibre. It is also a source of vitamin of the B group. It is highly recommended in low caloric diets.

Mushroom is marketed all the year round and is a highly perishable product. It is perfectly kept for 1 or 2 days at environmental temperature (18-20ºC) reason why it is very important to keep them cooled.
The plant
The real mushroom plant is the mycellium, from which develops the carpophore or ripe mushroom with no need of light. Mushrooms belong to an inferior class of fungi.

Mushroom is a fungus belonging to the family of Agaricaceae which can be cultivated in the field (Agaricus bisporus) or wild (Agaricus campestris).

It is a basidiomycetous fungus, being fungi "inferior plants" of a very simple structure. The basidia are spore-producing cells with a mace shape. Hymenium is a layer formed by a group of basidia, part of the carpophore. Mushrooms are the carpophores or fructification, since the real plant is the mycellium or "mushroom white’. This mycellium lives totally underground and it is formed by white filaments, hypha. Quite frequently, these filaments gather in groups and are visible at first sight. In some given conditions, the mycellium forms thick cords caused by the accumulation of multiple. At the end of these cords will also grow the carpophores, small balls which are the seeds. The development of these seeds gives rise to ripe carpophores or mushrooms, consisting of a stem and a cap. When they are fully developed they have an elongate stem and the cap is spread out and flat.

Compared to green plants, mushrooms do not have chlorophyll, they are heterotroph, that is to say, that they are fed from organic substances and they need no light.
Tricks and tips

Cleaning mushrooms

In order to trim mushrooms well, separate the stalk from the head and put everything in a bowl. Cover with water and dust a little flour. Shake well and rinse with cold water. Prepare as desired

Preparing mushrooms

Sprinkle with lemon to avoid darkening. To sauté, sprinkle lemon directly to the butter

Interempresas Media, S.L. / 2019 [ Legal notice | Política de Protección de Datos | Política de cookies | Publicidad]