Mushrooms
There are many varieties of mushrooms available to add a nutty, earthy flavor to salads and entrees.
Nutritional Value
Excellent source of Riboflavin, which is involved in energy metabolism.
Good source of Copper, needed for several enzymes in the body.
Good source of Selenium, which is involved in producing antioxidant enzymes in the body.
- Riboflavin
- Copper
- Selenium
Show nutritional facts
Nutritional Facts
| Serving Per Container | |
| Serving Size | 36g (1/2 cup) |
| Calories | 10 |
| Entries | Daily value in %* |
|---|---|
| Total Carbohydrate (2 g) | 1% |
| Total Sugars (1 g) | |
| Protein (1 g) | |
| Choline (8 mg) | 2% |
| Copper (0.2 mg) | 20% |
| Folate (9 mcg DFE) | 2% |
| Magnesium (3 mg) | 0% |
| Manganese (0.1 mg) | 4% |
| Niacin (2 mg NE) | 15% |
| Pantothenic Acid (1 mg) | 20% |
| Phosphorus (43 mg) | 4% |
| Potassium (161 mg) | 4% |
| Riboflavin (0.2 mg) | 15% |
| Selenium (9 µg) | 15% |
How do you pick mushrooms?
Look for the firmest and largest mushrooms as they develop flavor as they grow. Avoid ones that look slimy or over-moist.
How do you prepare mushrooms?
Thoroughly wash mushrooms before use. Mushrooms can be eaten raw or cooked. The White and Shiitake varieties are a great added in to your favorite recipe, while the large Portobellos can be grilled and served in sandwiches or stuffed and baked.
How do you store mushrooms?
Mushrooms should be stored unwashed and refrigerated for no more than 2 to 3 days.