100 g of raw mushrooms has very few calories – 26 kcal/109 kJ, of which 2.5% are proteins, 0.2% fats and 5.1% carbohydrates. Champignons are one of the proteins richest sort of fungus. Types of carbohydrates found in mushrooms are glucan, inulin, and pectic substances, and it is necessary to point out that do not contain sucrose or starch, and are thus very suitable for people with diabetes.
From vitamins, mushrooms are an excellent source of riboflavin (40% of the recommended daily intake) and niacin (30% of the recommended daily intake).
It is a rare plant foods that can be in so many different ways to prepare, tastes good, stimulates appetite, and also has a high nutritional value as do mushrooms. Since fungi are rich in protein, can enrich the diet, especially those who do not consume meat or those who rarely consume it.
Mushrooms have long been known as a good source of high quality protein. Proteins form the body structure, are found in every cell and tissue. The body uses protein for growth, development and healing of bone, connective tissue, skin, internal organs and blood. Hormones, antibodies and enzymes that regulate chemical reactions are also proteins. If carbohydrates or fats do not satisfy energy needs, the body uses protein.
Studies have shown that mushrooms have anti-cancer ingredients, and adding mushrooms in the meals may help prevent cancer. Research published in the American Chemical Society on 31st of October of 2005 prove the presence of powerful antioskidance L-ergotionein.
Niacin (B3) is a vitamin that is found abundantly in fungi. It is required for the metabolism of food, maintaining healthy skin, nerves, and digestive system. Research published in the Journal of Neurology , Neurosurgery and Psychiatry suggests that regular consumption of foods rich in niacin, provides protection against developing Alzheimer’s disease and old age dementia.