Low in Calories
Mushrooms are a low-calorie food and can be included in a balanced eating pattern.
ICAR–Directorate of Mushroom Research, Solan
Why Eat Mushrooms?
Mushrooms are a nutritious food that can add flavour, variety and valuable nutrients to a balanced diet.
Nutrition and wellness
A nutritious addition to your plate
Explore some of the nutritional qualities traditionally associated with edible mushrooms.
Bioactive Compounds
Mushrooms contain naturally occurring compounds that are studied for their biological activities.
Dietary Fibre
Mushrooms contribute dietary fibre, which is part of a varied and balanced diet.
Low in Fat
Mushrooms are naturally low in fat and can complement a range of everyday meals.
Vitamin D Source
Some mushrooms can provide vitamin D; the amount depends on species and growing or light-exposure conditions.
Key nutritional qualities
What makes mushrooms a good food choice?
Quality protein
Mushrooms provide protein containing essential amino acids. Their nutritional contribution varies with species and preparation.
Low fat and no cholesterol
Mushrooms contain no dietary cholesterol and are generally low in fat. They may be a useful ingredient in heart-conscious meal planning.
Fibre and minerals
Mushrooms supply dietary fibre and minerals, including potassium, copper and selenium, in amounts that vary by type.
Vitamins
Mushrooms can provide B-group vitamins and other micronutrients. Vitamin D content depends on the mushroom and its exposure to ultraviolet light.
Versatile in everyday meals
Their flavour and texture make mushrooms suitable for soups, curries, stir-fries, snacks and many other dishes.
Research continues
Researchers study mushroom constituents and their potential biological activities. Such research should not be taken as proof that mushrooms prevent or treat a disease.