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A dietitian gives insight into the six incredible nourishing advantages of eating mushrooms including reasons why the fungus should be heralded as a superfood.

Jemma O’Hanlon announced that not only are mushrooms very versatile in meals, they also give good gut health, keeps you satiated, remove bad breath and improve vitamin D status when exposed to UV light.

‘Mushrooms are such a versatile way to add flavour to your meals, and we now know there are a host of h0ealth benefits associated with eating mushrooms too,’ she said.

She recommended putting in a variety of daily mushrooms in your meal, comprising of Button, Cup, Swiss Brown, Flat and Portobello mushrooms.

‘Add them to any meal and they will boost it, think soups, stews, risottos, bolognese, even pizza,’ she said.

In a new research, executed by Nutrition Research Australia, researchers discovered the most generally consumed mushrooms has a range of bioactive compounds, seen not only in vegetables but also some meats, whole grains and nuts.

The benefits of eating mushroom daily as listed by the expert includes :


Eating mushrooms that are already exposed to sunlight boosts vitamin D levels.

‘To reap the vitamin D rewards, leave your mushrooms to tan in the sun with the gills facing up for 15 minutes – it’s an easy trick that multiplies the vitamin D content of mushrooms by up to 10 times,’ Ms O’Hanlon said.

‘You should also use every part of the mushroom in your meals – caps and stems. Many people don’t realise but there is so much goodness found in mushroom stems, so don’t waste them.’


Eating mushrooms has been associated to heightened feelings of being satiated and lessened hunger.


Mushrooms has particular prebiotics that feed your favorable gut bacteria, and can diminish bad breath.


Mushrooms are substantial in antioxidants, which work to fight free radicals and bolster immune function.


Frequent consumption of mushrooms has been associated with a decrease in the risk of ovarian cancer and the advancement of prostate cancer.


The cell wall of mushrooms has beta-glucans, a soluble fibre generally seen in oats that has cholesterol reducing properties and may boost heart health.

Dr Flavia Fayet-Moore, CEO of Nutrition Research Australia, who directed the analysis announced that the findings make a strong case for placing mushrooms as a genuine superfood.

‘Mushrooms are their own food kingdom and research from around the world, spanning more than 20 years, has given us reason to regard them as such,’ she said.

‘They are biologically distinct to both plants and animals, yet contain unique bioactive compounds found in both categories, making them a valuable food choice for anyone looking to support their health.

‘The body of scientific evidence shows that mushrooms have a remarkable profile of bioactive compounds that may support immunity on a cellular level and positively affect gut microbiota too.’


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