Benefits of Mushrooms: 4 Advantages of Consuming This Food

Sources of fiber and minerals, mushrooms can enhance the flavor of dishes

March 2021 – Sautéed, raw, stir-fried, and even dried, mushrooms are increasingly studied and consumed for their important health benefits. Famous for their succulent flavor, the most popular in Brazil are white button (or champignon), portobello, shimeji, and shiitake.

Umami Committee nutritionist Marilia Zagato states that the ingredient adds fiber and minerals to a wide variety of recipes. “They are very versatile foods in the kitchen, as they work well in a daily meal or in a more elaborate dish. They also help meet some basic recommendations for a balanced diet, adding nutritional value,” explains the specialist.

As a food with important nutrients, Marilia listed four reasons why mushrooms deserve a place in your meals.

Source of Fiber

Mushrooms are a source of dietary fiber essential for the body’s well-being. Fiber contributes to several health benefits, including good bowel function, lowering “bad” cholesterol, and providing satiety during meals.

They Are Delicious

In addition to being nutritious, mushrooms are also very tasty. Since they naturally contain glutamate, they provide a special flavor to dishes, giving the umami taste. This taste can be described as deep and lasting due to the prolonged sensation it produces in the mouth. Foods rich in umami can offer many benefits, including increased salivation and prolonged flavor, which directly affect food acceptance, oral hygiene, and protein digestion.

Anti-inflammatory Properties

Thanks to their antioxidant properties, mushrooms can help reduce inflammation throughout the body. Antioxidants fight free radicals, which contribute to premature aging and the possible development of diseases.

They Contain Minerals

Mushrooms contain several minerals, such as potassium and phosphorus, and in smaller amounts zinc and magnesium. Including these nutrients in the diet helps maintain the proper functioning of the body.

UMAMI

Umami is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the continuation of taste for a few minutes after eating. To learn more, visit www.portalumami.com.br.