Mushrooms, portabella, exposed to ultraviolet light
Category: Vegetables & Vegetable Products Method: Grilled
Nutrition Highlights
Serving Size
Calories
35
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 21 (61.2%) |
| Protein | 16 (45.2%) |
| Fat | 6.3 (18.0%) |
| Total | 35 (100%) |
Serving: 1 cup sliced [121g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 110 (90.7%) |
| Carbohydrate | 5.4 (4.4%) |
| Protein | 4.0 (3.3%) |
| Ash | 1.3 (1.0%) |
| Fat | 0.7 (0.6%) |
| Total | 121 (100%) |
Serving: 1 cup sliced [121g]
Benefits
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High in vitamin D when exposed to UV light. UV light allows mushrooms to produce vitamin D2 which is important for bone and immune health
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Rich in antioxidants like ergothioneine which protect cells from damage. Grilling does not significantly reduce antioxidant levels
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Contain compounds called beta-glucans that support immune function. Cooking does not destroy beta-glucans
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Low in calories at only 22 calories per 100g. A good option for healthy weight management
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Versatile and meaty texture when grilled makes them a great substitute for meat in vegetarian/vegan dishes
Risks
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Portabella mushrooms exposed to UV light may contain higher levels of carcinogenic compounds compared to regular mushrooms
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Grilling mushrooms may increase formation of heterocyclic amines which are potential carcinogens when meat is cooked at high temperatures
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Portabella mushrooms are high in sodium. Those with hypertension should limit consumption or use lower sodium cooking methods
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Grilling may reduce the nutritional value of mushrooms by destroying some vitamins and antioxidants compared to raw or gently cooked mushrooms
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Some people may be allergic or sensitive to mushrooms. Symptoms can include digestive issues. Those with known mushroom allergies should avoid consumption
Additional Information
Mushrooms, specifically portabella mushrooms, that have been exposed to ultraviolet (UV) light and then grilled, offer a range of nutritional benefits and potential risks. Let's delve into the primary and secondary attributes of this food product to better understand its overall nutritional profile.
Primary Attribute: Portabella Mushrooms
Portabella mushrooms, also known as Agaricus bisporus, are a popular edible mushroom variety. These mushrooms are characterized by their large size, meaty texture, and distinct earthy flavor. They are low in calories and fat, making them a great addition to a balanced diet.
Secondary Attribute 1: Exposed to Ultraviolet (UV) Light
When mushrooms are exposed to UV light, they undergo a natural process called ergosterol conversion. This process converts ergosterol, a compound present in mushrooms, into vitamin D2. Consequently, UV-exposed mushrooms become an excellent plant-based source of vitamin D, which is typically challenging to obtain through diet alone. Vitamin D plays a crucial role in bone health, immune function, and may have potential benefits for cardiovascular health, mental well-being, and cancer prevention.
Secondary Attribute 2: Grilled
Grilling portabella mushrooms can enhance their flavor and texture, making them a delicious addition to various dishes. However, it is essential to consider the potential nutritional impacts of grilling.
Nutritional Benefits:
1. Low in Calories and Fat: Portabella mushrooms are naturally low in calories and fat, making them an ideal option for those aiming to maintain or lose weight.
2. Good Source of Fiber: Mushrooms, including portabellas, are a good source of dietary fiber. Adequate fiber intake supports digestive health, helps manage blood sugar levels, and promotes satiety.
3. Rich in Antioxidants: Portabella mushrooms contain various antioxidants, including ergothioneine and selenium, which help protect the body against oxidative stress and inflammation.
4. Vitamin and Mineral Content: Portabella mushrooms provide essential vitamins and minerals, including B vitamins (riboflavin, niacin, pantothenic acid), potassium, copper, and phosphorus.
Potential Risks:
1. Loss of Water-Soluble Nutrients: Grilling mushrooms can cause a loss of water-soluble nutrients like vitamin C and certain B vitamins. However, the overall impact on the nutritional value is relatively minimal.
2. Formation of Heterocyclic Amines (HCAs): Grilling at high temperatures can lead to the formation of HCAs, which are potentially carcinogenic compounds. However, the risk can be reduced by marinating mushrooms before grilling, using lower temperatures, and avoiding direct flame contact.
In conclusion, portabella mushrooms exposed to UV light and then grilled offer numerous nutritional benefits. They are low in calories and fat, rich in fiber, antioxidants, and essential vitamins and minerals. Additionally, UV-exposed mushrooms become an excellent plant-based source of vitamin D. However, it is important to consider potential risks associated with grilling, such as nutrient loss and the formation of HCAs. Overall, incorporating grilled UV-exposed portabella mushrooms into a balanced diet can contribute to a nutritious and flavorful eating plan.