Oyster Mushroom

Research has shown that extracts from different kinds of oyster mushrooms help in different ailments.

Cholesterol: Oyster mushrooms are also suitable additions to the diet of people with obesity, diabetes and high blood pressure. This is primarily because these mushrooms are low in sodium and have a low starch ratio. These mushrooms also contain statins which are cholesterol lowering drugs. It is a good idea to include oyster mushrooms in diet to control high cholesterol.

Cancer: Extract from the pink oyster has shown to stop the proliferation of cancerous cells. Extracts of king oyster mushroom has shown to stimulate the immune function. Use of mushroom in cancer treatment is an on-going research activity that has a lot of promise.

Hepatitis: Oyster mushrooms are also known to benefit people trying to quit tobacco products or even counter the Hepatitis C virus. Other people who will benefit by including them in their daily diet are people suffering from anemia, hyperacidity, constipation and of course, to boost general immunity.

This, however, does not mean you should discontinue drugs just because you have added mushrooms to your diet. All advice on drug courses should come from a certified doctor. Get to know detailed information on button mushroom.

Oyster mushrooms health benefits include antioxidant and anti bacterial properties. Nutrients in these confirm the fact that mushrooms are chock-a-block full of the good stuff.

These mushrooms contain minerals like zinc, potassium, iron, calcium, phosphorus, and vitamins like B1, B2, C, folic acid and niacin. Also see properties of Maitake mushroom

Eating oyster mushrooms regularly ensures that you get your daily quota of these nutrients, especially that of vitamins.

The iron content in these mushrooms is higher than the iron present in meat – a common source for your daily iron. The potassium in oyster mushrooms is high enough to act as a preventive for heart disease and hypertension. Mushrooms are known to absorb metals from the soil, and oyster mushrooms tend to absorb cadmium and mercury. This could present a health hazard and it would help to know where the mushrooms have originated, in order to prevent it.

Mushrooms have antioxidant, anti bacterial and anti microbial properties. They are parasites that secrete compounds which allow them to survive in nature. This, in turn, helps us when we consume mushrooms. The antioxidant properties of the mushrooms are due to a compound called ‘ergothioneine’ which is not destroyed even when you cook the mushrooms. For example, a 3-ounce portion of mushrooms can contain up to 13 mg of ergothioneine.

Ergothioneine is known to protect cells and build immunity. The anti bacterial function in oyster mushrooms is because of the compound benzaldehyde. This compound reduces levels of bacteria in the body. Cooking these mushrooms provides a boost of riboflavin along with the earthy taste of mushrooms. Riboflavin is a form of B12 vitamin and these mushrooms ensure you receive your daily intake of this vitamin. These mushrooms also contain up to 13 per cent of pantothenic acid which is also a form of vitamin B5. Along with B12 and B5, oyster mushrooms also contain thiamin which is a form of vitamin B1. The quantity of vitamin B3 is also about five times higher as compared to other vegetables. Mushrooms in general are very nutrient rich so you can mix up different mushrooms and add them to your sandwiches, salads and soups. It need not only be oyster mushrooms. You can mix it up with button, crimini, chanterelle, porcini, shitake and many other kinds of mushrooms.

Mushrooms are also known to provide vitamin D which helps strengthen bones.

These mushrooms resemble oysters, and therefore, are named oyster mushrooms. Oyster mushrooms grow on fallen logs or at the base of dead trees or even on organic waste like paddy straw, rice straw, sawdust, baggase, soyabean husk, etc. These mushrooms can be found in different colors like grey, white, yellow, dark brown & even pink. The color of the mushroom is usually a result of the growing conditions. The stems are quite tender and the entire mushroom is edible. It retains its firm texture even after cooking. Tender mushrooms tend to be tastier while the bigger ones are chewier but are still sweet. These mushrooms are often mixed with continental, indian, chines, soupes & chanterelles dishes while cooking. Another reason why they are called ‘oyster mushrooms’ is that they do not typically taste like mushrooms but more like shellfish. These mushrooms are also called elephant mushroom, oyster cap mushroom, tree mushroom and shimeji. The biological name of the oyster mushroom is ‘Pleurotus and it is classified as a fungus, like other mushrooms.

The nutritional and medicinal values of the cultivated species may occupy their due place in the Indian Diet in general and the vegetarian meals in particular and can also be a good substitute for non vegetarian diet. OYSTER MUSHROOMS are a rich source of nutrients, particularly proteins, minerals and vitamins such as vitamins B, C and D. They also contain folic acid which plays important role in the enrichment of the blood stream.

ANALYSIS OF 100GSM OYSTER MUSHROOMS ON DRY WEIGHT BASIS