Organic Portobello Mushroom - 2pc
Portabella mushrooms are large in size and have a rounded, flat cap that averages fifteen centimeters in diameter and is connected to a thick stem. The smooth cap ranges from dark brown to tan and is firm, thick, and spongy. Underneath the cap, there are dark brown, fleshy gills, a small ring from the cotton-like veil, and the stem is fibrous, white, and dense. When cooked, Portabella mushrooms have a memorable chewy and meaty texture and a smoky, earthy flavor.
Why are they good for you?
Portobello mushrooms provide plant-based protein and many essential nutrients, in addition to disease-fighting antioxidants and phytonutrients, cooking with portobellos is one of the best ways to “crowd out” unhealthier foods in your diet — like processed red meat or difficult-to-digest soy, dairy and grain products. Plus, portobello mushroom benefits are truly remarkable, from combatting cancer and inflammation to providing valuable vitamins and minerals that boost health.
How to use
Cook them with with olive oil, a little garlic and parsley and serve with a slice of sourdough!
Make low-carb burgers with them! (replace the bun with the portobello mushrooms)
Like other mushrooms, portobellos are a good source of amino acids (the “building blocks of proteins”), dietary fiber, B vitamins and many essential minerals. Among different types of vegetables, they’re one of the best ways to get more B vitamins in your diet (even without eating meat), including thiamine, riboflavin, niacin and biotin. They also contain some selenium, copper, phosphorus and electrolytes like potassium. At the same time, they’re low-carb, meat-free (vegan), gluten-free, soy-free, nut-free, and very low in fat, sodium and calories, making them suitable for many different types of diets.
One cup (121 grams) of sliced, grilled portobello mushrooms contains about:
5.9 grams carbohydrates
5.2 grams protein
0.9 gram fat
2.7 grams fiber
7.2 milligrams niacin (36 percent DV)
0.6 milligram riboflavin (34 percent DV)
21.4 micrograms selenium (31 percent DV)
0.6 milligram copper (30 percent DV)
1.9 milligrams pantothenic acid (19 percent DV)
182 milligrams phosphorus (18 percent DV)
630 milligrams potassium (18 percent DV)
0.1 milligram thiamine (7 percent DV)
23 micrograms folate (6 percent DV)
0.9 milligrams zinc (6 percent DV)
18.1 milligrams magnesium (5 percent DV)
0.1 milligram manganese (5 percent DV)
0.1 milligram vitamin B6 (4 percent DV)
0.7 milligram iron (4 percent DV)
Portobellos usually only contain very small amounts of vitamin D (around 0.2 micrograms, 8 IU). However, the concentration of vitamin D (due to the compound called ergocalciferol, which can be converted to vitamin D2) becomes much higher when mushrooms are exposed to UV light from either the sun or special growing lamps. There’s debate over how much vitamin D mushrooms can actually provide, especially considering that it’s still difficult for many to find mushrooms that have been exposed to UV light. However, research shows that mushrooms are unique among vegetables due to being capable of doubling or tripling their vitamin D content within just a few short hours of light exposure.
(Source : https://draxe.com/nutrition/portobello-mushroom/ )
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