Tuesday, August 29, 2006

Nutrient Data on Mushrooms Updated

Mushrooms contain several key nutrients, including copper, potassium, folate and niacin, according to recently analyzed nutrient data. Seven varieties of mushrooms--white button, oyster, shiitake, enoki, portabella, crimini and maitake--were analyzed to create a unique nutrient profile for each.

The project was coordinated by Agricultural Research Service (ARS) lead nutritionist David Haytowitz, located at the Beltsville (Md.) Human Nutrition Research Center (BHNRC). Haytowitz is with the BHNRC's Nutrient Data Laboratory (NDL). The research was funded in part by the Mushroom Council of Dublin, Calif.Mushrooms were collected from retail outlets around the country to get a nationally representative sampling.

The mushroom varieties were analyzed for fat, fiber, protein, carbohydrate, vitamins and minerals, and for ergosterol, a precursor to vitamin D.While most varieties were analyzed raw, white button mushrooms, which are commonly used in recipes, were also analyzed after stir-frying and microwaving to gauge the levels of nutrients retained after cooking. Adding to existing data, portabella mushrooms were analyzed after grilling, and shiitake mushrooms were analyzed after stir-frying.

Most nutrients were found to be fully retained when cooked, while others were retained at between 80 and 95 percent of their levels in raw mushrooms. The mushrooms also provide a significant amount of potassium, a mineral that helps the body maintain normal heart rhythm, fluid balance, and muscle and nerve function.

Two-thirds of a cup of sliced, grilled portabella mushrooms contains the same amount of potassium as a medium-sized banana.

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AGRI-INFO/AUGUST 29, 2006



TITLE: NUTRIENT DATA ON MUSHROOMS UPDATED


ALAM BA NINYO KUNG ANO ANG MGA SUSTANSIYANG TAGLAY NG KABUTE O MUSHROOM NA MAITUTURING NA NAPAKASUSTANSIYANG PAGKAING GULAY?

KABILANG SA MGA SUSTANSIYANG TAGLAY NG MUSHROOM AY ANG COPPER, POTASSIUM, FOLATE AT NIACIN.

AT BATAY SA PINAKAHULING IMPORMASYON, MERON NA NGAYONG PITONG VARIETY O URI NG MUSHROOM SA BUONG MUNDO AT ITO AY KINABIBILANGAN NG WHITE BUTTON, OYSTER, SHIITAKE, ENOKI, PORTABELLA, CRIMINI AT MAITAKE.

ANG MGA URING ITO NG KABUTE AY ISINAILALIM SA PAGSUSURI NG MGA EKSPERTO PARA MAGKAROON NG TINATAWAG NA NUTRIENT PROFILE SA BAWAT ISA.

ANG MGA MUSHROOM VARIETY AY SINURI PARA SA TAGLAY NILANG FAT, FIBER, PROTEIN, CARBOHYDRATE, VITAMINS AT MINERALS AT PARA SA TINATAWAG NA ERGOSTEROL – ANG TINATAWAG NA PINAGMANAHAN NG VITAMIN D.

BAGAMAN, KARAMIHAN SA MGA VARIETY NG MUSHROOM AY SINURING SARIWA, ANG WHITE BUTTONS NAMAN AY SINURI DIN PAGKATAPOS NA MALUTO TULAD NG STIR-FRYING AT MICROWAVING PARA MASUKAT KUNG GAANO KADAMI ANG SUSTANSIYANG TAGLAY NITO MATAPOS LUTUIN.

MAGING ANG PORTABELLA MUSHROOM AY SINURI PAGKATAPOS NA MA-GRILL AT ANG SHIITAKE MUSHROOM NAMAN AY PAGKATAPOS NA MA-STIR FRY.

NABATID NA BAGAMAN HALOS LAHAT AY NAPANATILI, GAYUNMAN 80 HANGGANG 95 PORSIYENTO NG IBANG SUSTANSIYANG TAGLAY NG MUSHROOM AY NAPANATILI PAGKATAPOS NA MALUTO.
http://www.ars.usda.gov/nutrientdata

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