75 to 90% of the mushroom is made up of water, which provides the basis for the solubility of many essential elements that are soluble in water. Mushroom protein is 25 to 30% of dry weight, it is placed next to legumes and higher than vegetables and fruits, and 70 to 80% of this amount is digestible. Mushrooms are low in triglycerides and cholesterol, so it is considered a useful food for those who should not use red meat due to high cholesterol or triglycerides in their blood. There are also various fatty acids, including unsaturated linolenic acid, which is the most important group of essential fats for humans. The share of this acid is 63% in white mushroom varieties and 74% in cream-colored varieties. The amount of caloric substances such as sugar and starch in edible mushrooms is low. This feature has made edible mushroom to be considered a useful food for slimming diet and also for feeding diabetics. The content of mineral salts such as calcium, phosphorus, potassium and copper and small amounts of iron in mushrooms is more than meat and twice that of vegetables. It is interesting to note that the ratio of potassium to sodium in mushrooms is very high, and this has made mushrooms a useful food for patients with high blood pressure, who need low-salt foods. There is a wide range of vitamins in mushrooms. Interestingly, vitamin D, which has not been proven in green plants, is present in mushrooms. There are many amino acids and enzymes in mushrooms, including mucin, lysine (which is found in small amounts in grains) and trypsin enzyme (which helps digestion). Interestingly, vitamin D, which has not been proven in green plants, is present in mushrooms. There are many amino acids and enzymes in mushrooms, including mucin, lysine (which is found in small amounts in grains) and trypsin enzyme (which helps digestion). Interestingly, vitamin D, which has not been proven in green plants, is present in mushrooms. There are many amino acids and enzymes in mushrooms, including mucin, lysine (which is found in small amounts in grains) and trypsin enzyme (which helps digestion).
It is said that the carbohydrates in mushrooms, such as chitin, which forms the cell wall of mushrooms, stimulate and strengthen the immune system. Mushrooms also contain zinc, a micronutrient that helps maintain healthy skin and hair, as well as the body's immunity. It is also said that various compounds and micronutrients such as selenium in edible mushrooms prevent the occurrence of cancer and the growth of malignant tumors. Mushrooms have vitamins B, C and D and antioxidants. Edible mushrooms are a source of protein and also contain glycogen. Mushrooms are not high in calories, and in this sense, they are a suitable food.
Vitamin D
Mushrooms that have been exposed to ultraviolet rays contain large amounts of vitamin D2. When mushrooms are exposed to UV rays, they convert ergosterol, a substance found in high concentrations in mushrooms, into vitamin D2. This process is similar to the process in humans and when the skin is exposed to these rays, some vitamin D3 is produced in the skin. Experiments have shown that one hour exposure of one serving of edible mushrooms to ultraviolet rays, before harvesting, doubles the amount of vitamin D in them, the recommended daily amount of the US Food and Drug Administration, and five minutes exposure of mushrooms to Exposure to ultraviolet rays after harvesting makes the amount of vitamin D in mushrooms four times the amount recommended by the US Food and Drug Administration.
The concentration of these various substances is different based on the type of mushroom
