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Consumption of whole mushroom influences indicators of cardiometabolic ailments and immune function, according to studies.

Mushrooms are not plants, but fungi packed with nutrients and bio-actives that complement common vegetables. They are rich in B vitamins, selenium, fibre, potassium, beta-glucan, chitin and L-ergothioneine. Mushrooms exposed to ultraviolet are believed to provide vitamin D2.

Chitin and beta-glucan help slow post-meal glucose spike and gastric emptying and L-ergothioneine is an antioxidant. While cooking mushrooms, less salt and fat is required owing to its umami flavour.

Scientists synthesised human and mechanistic evidence on how the consumption of whole mushrooms influences biomarkers of cardiometabolic disease risk and immune function, according to the study.

Further research is needed to clarify causal effects, optimal amounts, species differences. Studies were done regarding mushrooms as dietary pattern or self-chosen and the quantity taken, ranging from 13 to 300 grams per day.

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