5 Reasons You Should Be Eating More Mushrooms

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 Reasons You Should Be Eating More Mushrooms 5 Reasons You Should Be Eating More Mushrooms

Mushrooms get a bad rap for being a little, well, weird. Sure, they’re technically a fungus…that you eat…but so what? There are still plenty of reasons to add them to your menu. Mushrooms are packed with vitamins, minerals, and other nutrients. Plus, you don’t have to shell out for pricey varieties like oysters and morels. Even your everyday white and brown mushrooms pack a powerful punch. So if you’re not on the mushroom train yet, hop on. And if you need some convincing, read on—we’ve got five reasons to get fung-y.

They’re packed with B vitamins. B vitamins like riboflavin, niacin, and folate are key to countless body processes. Some mushrooms are higher in certain B vitamins than others, so eating a variety can help you cover your bases. Example: Portobello mushrooms have more folate than Italian and crimini mushrooms, while shiitakes provide more vitamin B6 than other varieties.

You’ll get a dose of vitamin D. Mushrooms are one of the few plant-based sources of vitamin D, a nutrient that’s important for bone health, muscle and nerve function, and immune system support. (See: 8 Must-Know Symptoms of Vitamin D Deficiency.) Though it would be difficult to meet your daily vitamin D needs on mushrooms alone (a serving only provides around 3 percent), they’re a great way to boost your intake, especially if you don’t consume a lot of other vitamin D-rich foods like fatty fish or eggs.

You’re less likely to get sick. Mushrooms provide antioxidants, which are consistently noted for a whole range of health benefits. First, they fight free radical damage in the body that could lead to serious health conditions like heart disease, cancer, and Alzheimer’s. Antioxidants have also been studied for their potential role in staving off the effects of aging. As if that weren’t enough, mushrooms are also a rich source of selenium, which is important for maintaining reproductive system health, DNA production, thyroid gland function, and once again protecting from those free radicals.

They amp up the umami flavor. Though they do take on the flavor of what they’re cooked with, mushrooms provide a subtle umami note that grows stronger when cooked. They’re a great way to add richness to pasta dishes and salads, or you could put sautéed mushrooms and a fried egg over oatmeal for a savory breakfast twist. (And be sure to try this savory oatmeal recipe while you’re at it.)

You’ll feel more full. Mushrooms are a great low-calorie way to add texture, bulk, and depth of flavor to dishes. A one-cup serving of raw white or brown mushrooms will only set you back about 20 calories while providing about 2 grams of protein. Pulse ’em in a blender or food processor and add to meatloaf, meatballs, and burgers.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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