- Autumn Beet / Turnip
- Beans, green
- Beet Root
- Black Salsify
- Bok Choy
- Brussels Sprouts
- Cabbage Turnip
- Chinese Cabbage
- Garden Turnip / Spring Turnip
- Head Lettuce
- Iceberg Lettuce
- Kale / Curly Kale
- Kohlrabi Root
- Lamb's Lettuce
- Oak Leaf Lettuce
- Radish (white)
- Red Pepper
- Romanesco Broccoli
- Salad Rocket
- Savoy Cabbage
- Spring Onions (Scallions)
- Sugar Peas
- Swiss Chard
- Vegetable Sprouts
Mushrooms are so-called “eukaryotic” organisms and form an independent kingdom of their own, apart from animals and plants.
In contrast to green plants, they don’t contain leaf green (chlorophyll) and can grow without use of sunlight, carbon dioxide or water nutrients. They are dependent on organic food such as wood, straw or compost as their nutrient source. What we eat as edible mushrooms are the fruiting bodies of a growing underground network of mycelium.
Mushrooms are low in calories and contain valuable vitamins and minerals, which is why they are associated with the vegetable group of the food pyramid.
Mushrooms differ from vegetables in that they contain vitamin D. The high contents of niacin and pantothenic acid are their nutrient content’s highlights; which aid in metabolizing carbohydrates and fat in our bodies, as well as being essential for calorie production.
Season: Cultivated mushrooms are available year round. Wild mushrooms, depending on the variety, are available from June to November.
Nutritional Value Tableper 100 g edible portion
|20 kcal||Protein 2.1 g||Sodium 6 mg||A 1 µg|
|83 kJ||Fat 0.5 g||Potassium 372 mg||B 1.9 mg|
|Carbohydrates 0.5 g||Calcium 7 mg||C 3 mg|
|Dietary Fibre 2.5 g||Phosphorus 105 mg||D 1.9 µg|
|Magnesium 11 mg||E 0.1 mg|
|Iodine 18 µg||Folate 30 µg|
|Niacin 4 mg|
|Pantothenic Acid 2.2 mg|
Energy: 20 kcal, 83 kJ
Nutrients: Protein 2.1 g, Fat 0.5 g, Carbohydrates 0.5 g, Dietary Fibre 2.5 g
Minerals: Sodium 6 mg, Potassium 372 mg, Calcium 7 mg, Phosphorus 105 mg, Magnesium 11 mg, Iodine 18 µg
Vitamins: A 1 µg, B 1.9 mg, C 3 mg, D 1.9 µg, E 0.1 mg, Folate 30 µg, Niacin 4 mg, Pantothenic Acid 2.2 mg
Did you know...?
Heating mushrooms is harmless. Leftover cooked mushrooms cannot be stored for long. The best is to quickly cool them; then when using again, reheat them to at least 70 degrees Celsius.
1 portion a day corresponds to:
6 to 8 mushrooms