Mushroom Nutrient Impact.pdf

Adding a serving of mushrooms (84g) to the diet increases intake of various nutrients, including dietary fiber (5-6%), copper (24-32%), phosphorus (6%), potassium (12-14%), selenium (13-14%), zinc (5-6%), riboflavin (13-15%), niacin (13-14%), and choline (5-6%) in both adolescents and adults. Additionally, iron (2.32%), thiamin (4.07%), folate (3.66%), and vitamin B6 (4.64%) intake increases in adults only.

The addition of mushrooms also decreases the percentage of the population below the Estimated Average Requirement (EAR) for copper, phosphorus, and riboflavin in adolescents, and for copper, phosphorus, selenium, zinc, thiamin, riboflavin, niacin, folate, and vitamin B6 in adults. Furthermore, it increases the percentage of the population above the Adequate Intake (AI) for potassium in both age groups.

Using oyster mushrooms increases vitamin D intake by 12-13% and choline intake by 12-15%. Exposing mushrooms to UV light to increase vitamin D levels to 5 μg/serving almost doubles vitamin D intake (98-104%) and decreases inadequacy.

Adding a serving of mushrooms to the diet also provides 2.2 mg of ergothioneine and 3.5 mg of glutathione. Overall, incorporating mushrooms into the diet can increase intake of several micronutrients, including shortfall nutrients, without affecting energy, sodium, or fat intake.