Our Organic Mushroom

Shiitake

The two most popular mushrooms in the world are the common button mushroom (Agaricus species) and the shiitake or black forest mushroom (Lentinus edodes). The shiitake, meaning "mushroom of the shii or oak tree" in Japanese, is highly prized in the Orient for its flavor and reputed medicinal value

Benefits

The cardiovascular benefits of shiitake mushrooms have been documented in three basic areas of research. The first of these areas is cholesterol reduction. d-Eritadenine (also called lentinacin, or lentsine, and sometimes abbreviated as DEA) is one of the most unusual naturally occurring nutrients in shiitake mushrooms that has repeatedly been shown to help lower total blood cholesterol. This nutrient is actually derived from adenine—one of the building blocks (nucleotides) in the mushroom's genetic material (DNA). The beta-glucans in shiitake mushrooms are also very likely to contribute to its cholesterol-lowering impact.

Anti-Cancer Benefits

Most of the research on shiitake mushrooms and cancer has been conducted on laboratory animals or on individual cells in a laboratory setting and has involved mushroom extracts rather than whole mushrooms in food form. For this reason, our understanding of the anti-cancer benefits of shiitake mushrooms as a whole, natural food is still preliminary. But based on research to date, we believe that adding shiitake mushrooms to your diet is likely to offer you anti-cancer benefits, especially with respect to prevention of prostate cancer, breast cancer, and colon cancer.

Button Mushroom

The common store mushroom, Agaricus bisporus, (also known as "commercial mushroom" and "button mushroom") was first cultivated on horse manure heaps in France in the 1700s. It is still grown this way. Until recently it was the main mushroom cultivated in the United States.

Benefits

Now, finally, the modest Agaricus bisporus mushrooms are attracting the well-deserved attention and praise of medical science. In her recent report, “Mushrooms — the New Superfood,” leading nutritionist Jane Clarke summarizes major scientific studies from around the world that highlight the extraordinary nutritional value and the potential of mushroom health benefits.To begin with, health experts and nutritionists refer to Agaricus bisporus mushrooms as nature’s nutritional supplement. That’s because mushrooms are loaded with the nutrients our bodies need to generate energy and repair cells — including digestive enzymes, a spectrum of B vitamins, protein, and vitamin D2.

Portobello

Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America. It has two color states while immature —white and brown—both of which have various names. When mature, it is known as portobello mushroom, often shortened to just portobello.When immature and white, this mushroom may be known as common mushroom, button mushroom, white mushroom, cultivated mushroom, table mushroom, and champignon mushroom. When immature and brown, this mushroom may be known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cremini or crimini mushroom, brown cap mushroom, or chestnut mushroom

Nutritional Profile

In a 100-gram serving, raw white mushrooms provide 93 kilojoules (22 kilocalories) of food energy and are an excellent source (> 19% of the Daily Value, DV) of the B vitamins, riboflavin, niacin, and pantothenic acid (table). Fresh mushrooms are also a good source (10–19% DV) of the dietary mineral, phosphorus (table).While fresh A. bisporus only contains 0.2 micrograms (8 IU) of vitamin D as ergocalciferol (vitamin D2), the ergocalciferol content increases substantially after exposure to UV light

Health Benefits

Just one cup of mushrooms has the potential to release at least 15 different vitamins, minerals, and phytonutrients. A single Portobello contains more potassium than a banana – 630 mg per serving – which helps maintain normal heart rhythm and muscle and nerve function, as well as a balance between your fluid and minerals. This in turn helps control blood pressure.It’s established that mushrooms are a fungi, but they’re sometimes placed in the vegetable category even though they have a protein profile similar to meat, beans, or grains. Interestingly, serious discussion is underway regarding how mushrooms will be categorized in the future. According to an article in Nutrition Today:

Eryngii Mushroom

Eryngii is the largest species in the oyster mushroom genus, Pleurotus, which also contains the oyster mushroom Pleurotus ostreatus. It has a thick, meaty white stem and a small tan cap (in young specimens). Its natural range extends from the Atlantic Ocean through the Mediterranean Basin and Central Europe into Western Asia and India. Unlike other species of Pleurotus, which are wood-decay fungi, the P. eryngii complex are weak parasites on the roots of herbaceous plants, although they may also be cultured on organic wastes.

Uses

The mushroom has a good shelf life. An effective cultivation method was introduced to Japan around 1993 and has become popular there in a variety of dishes, and is now cultivated and sold commercially in Australia. Imported product is also commercially available in Australia and South Africa. It is also cultivated in Taiwan, China, South Korea, Italy, and the United States. It has little flavor or aroma when raw. When cooked, it develops typical mushroom umami flavors with a texture similar to that of abalone.Pleurotus eryngii may naturally contain chemicals that stimulate the immune system. Dietary intake of Pleurotus eryngii may function as natural cholesterol lowering dietary agent