A mushroom, also called toadstool, is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The fleshy, edible fruit bodies of numerous macrofungal species are called edible mushrooms. Macrofungi produce fruiting bodies visible with naked eyes.

Mushrooms are frequently consumed as food. Due to their excellent nutritional significance, mushrooms come in a wide variety. Lentinula edodes (shiitake mushroom) and Agaricus bisporus (jamur kancing) are two edible mushrooms.

Mushrooms contain protein, minerals, vitamins, and antioxidants. Antioxidants are substances that support the body in removing free radicals. Selenium, vitamin C, and choline are some antioxidant components in mushrooms.

According to the National Cancer Institute, the antioxidant property of mushrooms may help to reduce the risk of breast, prostate, lung, and other cancers.

A small amount of vitamin D is also present in mushrooms. Moreover, there is preliminary evidence that supplementing with vitamin D can help treat or prevent various types of cancer.

Brown rice, whole grains, beans, certain vegetables, and mushrooms can help people meet their daily fibre needs.

To improve the foetus’s health, many pregnant women take pills containing folic acid or folate; however, mushrooms also contain folate.

The American Heart Association (AHA) advises consuming fewer foods with added salt and more potassium-rich meals. The recommended daily potassium intake for adults is about 4,700 milligrams (mg). The AHA has a list of foods high in potassium, including mushrooms.

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