Vitamins in Mushrooms

The composition of mushrooms includes a large number of different trace elements, which makes them no less useful than fruits and vegetables. Vitamins in mushrooms strengthen the immune system, increasing resistance to infections.

Vitamins in Mushrooms

Product Benefits

Mushrooms are a storehouse of nutrients. Due to the large amount of protein, this product is equated to meat, and the low fat content allows people with liver, biliary tract, cardiovascular diseases, etc. to use it in diets.

The mushrooms also contain resins that are bitter, and essential oils that add a unique flavor. The following substances are contained in fruit bodies:

  1. Chitin: a polysaccharide containing nitrogen. Natural antioxidant, has an antitumor, anti-inflammatory effect. Stimulates tissue regeneration, improves the condition of the skin, hair and nail plates.
  2. Melanin: helps to improve tissue regeneration, has an effect on all elements of the human endocrine system.
  3. Amino acids: there are 18 of them in the mushrooms (out of 20 protein-forming ones). Organic compounds are the basis of the normal functioning of the body.
  4. A large number of minerals: among them magnesium, iron, zinc, potassium, phosphorus, etc.

Mushrooms are consumed in fried, boiled, baked and pickled form. The composition of the product depends on the type of culture, which determines the features of its application. The lowest calorie is fresh porcini mushroom - 22 kcal per 100 g. Dried mushroom is not included in medical diets, because its calorie content is high and exceeds 200 kcal / 100g.

The beneficial properties of these organisms have long been studied. Extra pounds will also help to lose mushrooms and mushrooms. Honey mushrooms are rich in minerals. There is little fat in them, and the caloric content of the product does not exceed 30 kcal / 100 g. These fruiting bodies will also be useful for the prevention of intestinal infections and to maintain the normal stable functioning of the endocrine system.

Nutritional Information of Mushrooms

Mushrooms are appreciated in cooking as a source of protein and carbohydrates. The spectrum of amino acids in such a product is comparable to poultry and veal, and carbohydrates to vegetables. Gustatory characteristics will also be important. Each type of mushroom has a special taste, texture of pulp, etc. The smell is also very different. The aroma of some varieties of fruiting bodies can be harsh, specific due to the content of extract substances and oils in the product.

Mushrooms are low-calorie foods. Fats are contained in small quantities, so they are often included in the diet for diets. It is also important that during heat treatment the mycelium loses part of the fiber, which contributes to better digestion of absorbed food by the stomach.

Also, the product includes insulin, dextrin and glycogen, which are useful for maintaining the effective functioning of organs. And beta-glucans contribute to the overall strengthening of the immune system, they are similar in action to some antibiotics. Therefore, fruiting bodies of various types are used not only in cooking, but also in medicine.


The amount of vitamins depends on the type of mushroom.

Vitamins in mushrooms are mostly represented by group B. There are also vitamins A, C, and D. They also contribute to the normal functioning of organs and systems and have a stimulating effect on the immune system.

The amount of vitamins in mushrooms depends on the type of crop. The average indicators of their content per 100 g of product are:

  • B1 - up to 0.005 mg;
  • B2 - up to 0.014 mg;
  • B3 - up to 4.85 mg;
  • B5 - up to 2.7 mg;
  • B6 - up to 0.03 mg;
  • B9 - up to 0.004 mg;
  • A - up to 0.02-0.04 mg;
  • C - up to 14 mg;
  • D - up to 0.08 mg;
  • E - up to 0.9 mg.

Irina Selyutina (Biologist):

The biochemical composition of the fungus directly depends on its type, place of growth, age and many other factors. Most edible mushrooms known to us contain a number of vitamins, such as A, D, E, PP vitamins of group B. In addition to them, macro-and micronutrients (iodine, potassium, iron, sulfur, phosphorus, calcium, etc.) were found. And it is present more than in carrots (the usual source of this vitamin for us), and there are more B vitamins than in cereals. By the way. Since about 1% fat is present in mushrooms, they contain fat-soluble vitamins A and E.

Mushrooms also include nicotinic acid, or vitamin PP, which is necessary for blood diseases. The most rich in vitamins are porcini mushrooms, chanterelles, mushrooms and mushrooms.


The composition of mushrooms is not always useful for the human body. The use of the product after heat treatment leads to a decrease in the level of useful substances, vitamins and minerals contained in it. Included in the composition of chitin contributes to the deterioration of the absorption of trace elements.

Fruit bodies may also contain toxic substances and radioactive nuclides. They are found not only in poisonous, but also in ordinary edible fruiting bodies that fall on the shelves of markets and shops. To protect against the harmful effects of toxic substances, it is important to adhere to the basic rules for the collection and preparation of the product.


Mushrooms for the human body are the most useful product. There is little fat in them, and the amount of useful amino acids is greater than in chicken and veal. They also contain many vitamins that are necessary to maintain the normal functioning of the body.


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