Portabello mushroom Quick Facts
Name:
Portabello mushroom
Scientific Name:
Agaricus bisporus
Origin
Grasslands in North America and Europe.
Colors
Dark brown
Shapes
Across/ Diameter: 6 inches
Flesh colors
White
Taste
Pleasant
Calories
35 Kcal./cup
Major nutrients
Copper (52.33%)
Selenium (48.18%)
Vitamin B3 (47.31%)
Vitamin B2 (37.54%)
Vitamin B5 (30.54%)
Health benefits
Proper growth, Antioxidant action , Cures pellagra, Maintains energy levels, Cardiovascular function
Agaricus bisporus (English: Portobello, Portobello mushroom) is a fungus, and the type species of the genus Agaricus. It is native to grasslands in North America and Europe. The fungus grows in the fields and grassy areas. The fungus produces the fruit body that bears spores above ground in late spring to autumn. The fruit body has a large grey-brown cap which on occasion can reach 5–10 centimeters (2–4 inches) in diameter. The tube is facing downward from underside the cap. The gills are pink and red brown initially which turns to dark brown. The stem is white which bruised to brown in colour, up to 6 cm (2 1/3 inch) high, 1-2 cm wide and 1.5-2.5 cm thick.
The scientific name of this mushroom is derived from the Greek word “agrarius” which means growing in the fields. Portabello Mushroom should not be confused with dangerous and harmful mushroom named Destroying Angel. They could be differentiated by colour of gills and base of mushroom. The gills of Killer mushrooms are snow white but Portabello mushrooms are pink or brown. The base of the poisonous mushroom has volva or cup whereas the Portabello mushroom does not have.
History
Native to Grasslands in North America and Europe, Portabella mushroom is originated in Italy and got its name from Portobello which is a town in Italy. The commercial cultivation of Portabello mushroom was made in 1707 by Joseph Pitton de Tournefort who is a French botanist.
Plant
The cap of this mushroom is hemispherical, grey-brown and 5–10 centimeters (2–4 inches) in diameter which is broad and open with flat scales. The stipe or stem is 6 cm (2 1/3 inch) in height, 1–2 cm wide, and up to 1.5-2.5 cm thick; white which bruised to brown and is smooth; it is cylindrical and bears a narrow thick ring on the upper side. The spores are smooth, oval – round, elliptical and 4.5–5.5 μm × 5–7.5 μm. The spore print is dark brown. The flesh of the fruit body is white, firm which stains brownish when it is bruised. The gills are crowded, narrow, pink and red-brown initially which turns to dark brown having a whitish edge. The flavor of Portabella mushroom is strong with a pleasant taste.
Nutritional Value
One cup of Portobello mushroom equivalent to 121 grams provides adequate amount of vitamins, minerals, lipids and amino acids. Intake of Portobello mushroom in the same amount provides Copper 52.33% of DV, Selenium 48.18% of DV, Vitamin B3 47.31% of DV, Vitamin B2 37.54% of DV and Vitamin B5 30.54% of DV.
Portobello grilled
Portobello raw
Exposed to ultraviolet light, grilled
Exposed to ultraviolet light, raw
Nutritional value of Mushrooms, portobello, grilled
Serving Size: 1 Cup, 121 g
Calories 35 Kcal. Calories from Fat 6.3 Kcal.
Proximity
Amount
% DV
Water
109.7 g
N/D
Energy
35 Kcal
N/D
Energy
146 kJ
N/D
Protein
3.97 g
7.94%
Total Fat (lipid)
0.7 g
2.00%
Ash
1.27 g
N/D
Carbohydrate
5.37 g
4.13%
Total dietary Fiber
2.7 g
7.11%
Total Sugars
2.73 g
N/D
Sucrose
0 g
N/D
Glucose (dextrose)
2.73 g
N/D
Starch
0.52 g
N/D
Minerals
Amount
% DV
Calcium, Ca
4 mg
0.40%
Iron, Fe
0.48 mg
6.00%
Magnesium, Mg
16 mg
3.81%
Phosphorus, P
163 mg
23.29%
Potassium, K
529 mg
11.26%
Sodium, Na
13 mg
0.87%
Zinc, Zn
0.79 mg
7.18%
Copper, Cu
0.471 mg
52.33%
Manganese, Mn
0.081 mg
3.52%
Selenium, Se
26.5 µg
48.18%
Vitamins
Amount
% DV
Water soluble Vitamins
Vitamin B1 (Thiamin)
0.087 mg
7.25%
Vitamin B2 (Riboflavin)
0.488 mg
37.54%
Vitamin B3 (Niacin)
7.569 mg
47.31%
Vitamin B5 (Pantothenic acid)
1.527 mg
30.54%
Vitamin B6 (Pyridoxine)
0.148 mg
11.38%
Vitamin B9 (Folate)
23 µg
5.75%
Folic Acid
0 µg
N/D
Folate, food
23 µg
N/D
Folate, DEF
23 µg
N/D
Choline
39.7 mg
7.22%
Fat-soluble Vitamins (Retinoids and Carotenoids)
Betaine
13.9 mg
N/D
Vitamin D (D2 + D3)
0.4 µg
2.67%
Vitamin D2 (ergocalciferol)
0.4 µg
N/D
Vitamin D3 (cholecalciferol)
0 µg
N/D
Vitamin D
17 IU
N/D
Lipids
Amount
% DV
Fatty acids, total saturated
0.077 g
N/D
capric acid 10:00 (decanoic acid)
0.001 g
N/D
Myristic acid 14:00(Tetradecanoic acid)
0.001 g
N/D
pentadecanoic acid (15:00)
0.002 g
N/D
Palmitic acid 16:00 (Hexadecanoic acid)
0.051 g
N/D
Margaric acid (heptadecanoic acid) 17:00
0.001 g
N/D
Stearic acid 18:00 (Octadecanoic acid)
0.016 g
N/D
Arachidic acid 20:00 (Eicosanoic acid)
0.002 g
N/D
Behenic acid (docosanoic acid) 22:00
0.001 g
N/D
Lignoceric acid (tetracosanoic acid) 24:00
0.001 g
N/D
Fatty acids, total monounsaturated
0.011 g
N/D
Myristoleic acid 14:1 (tetradecenoic acid)
0.001 g
N/D
Palmitoleic acid 16:1 (hexadecenoic acid)
0.002 g
N/D
16:1 C
0.002 g
N/D
Oleic acid 18:1 (octadecenoic acid)
0.008 g
N/D
18:1 c
0.008 g
N/D
Fatty acids, total polyunsaturated
0.281 g
N/D
Linoleic acid 18:2 (octadecadienoic acid)
0.281 g
N/D
18:2 n-6 c,c
0.281 g
N/D
Amino Acids
Amount
% DV
Tryptophan
0.054 g
12.27%
Threonine
0.151 g
8.58%
Isoleucine
0.109 g
6.52%
Leucine
0.182 g
4.92%
Lysine
0.133 g
3.98%
Methionine
0.042 g
N/D
Cystine
0.024 g
N/D
Phenylalanine
0.121 g
N/D
Tyrosine
0.085 g
N/D
Valine
0.496 g
23.48%
Arginine
0.145 g
N/D
Histidine
0.079 g
6.41%
Alanine
0.224 g
N/D
Aspartic acid
0.315 g
N/D
Glutamic acid
0.569 g
N/D
Glycine
0.133 g
N/D
Proline
0.139 g
N/D
Serine
0.145 g
N/D
*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.
Source:
https://ndb.nal.usda.gov/ndb/foods/show/2993
Nutritional value of Mushrooms, portobello, raw
Serving Size: 1 cup diced, 86 g
Calories 19 Kcal. Calories from Fat 2.7 Kcal.
Proximity
Amount
% DV
Water
79.83 g
N/D
Energy
19 Kcal
N/D
Energy
79 kJ
N/D
Protein
1.81 g
3.62%
Total Fat (lipid)
0.3 g
0.86%
Ash
0.73 g
N/D
Carbohydrate
3.33 g
2.56%
Total dietary Fiber
1.1 g
2.89%
Total Sugars
2.15 g
N/D
Sucrose
0 g
N/D
Glucose (dextrose)
1.73 g
N/D
Fructose
0.42 g
N/D
Minerals
Amount
% DV
Calcium, Ca
3 mg
0.30%
Iron, Fe
0.27 mg
3.38%
Magnesium, Mg
mg
0.00%
Phosphorus, P
93 mg
13.29%
Potassium, K
313 mg
6.66%
Sodium, Na
8 mg
0.53%
Zinc, Zn
0.46 mg
4.18%
Copper, Cu
0.246 mg
27.33%
Manganese, Mn
0.059 mg
2.57%
Selenium, Se
16 µg
29.09%
Vitamins
Amount
% DV
Water soluble Vitamins
Vitamin B1 (Thiamin)
0.051 mg
4.25%
Vitamin B2 (Riboflavin)
0.112 mg
8.62%
Vitamin B3 (Niacin)
3.865 mg
24.16%
Vitamin B5 (Pantothenic acid)
0.98 mg
19.60%
Vitamin B6 (Pyridoxine)
0.127 mg
9.77%
Vitamin B9 (Folate)
24 µg
6.00%
Folic Acid
0 µg
N/D
Folate, food
24 µg
N/D
Folate, DEF
24 µg
N/D
Choline
18.2 mg
3.31%
Vitamin B-12 (Cobalamine)
0.04 µg
1.67%
Fat-soluble Vitamins (Retinoids and Carotenoids)
Betaine
5.2 mg
N/D
Vitamin E (alpha-tocopherol)
0.02 mg
0.13%
Vitamin D (D2 + D3)
0.3 µg
2.00%
Vitamin D2 (ergocalciferol)
0.3 µg
N/D
Vitamin D3 (cholecalciferol)
0 µg
N/D
Vitamin D
9 IU
N/D
Lipids
Amount
% DV
Fatty acids, total saturated
0.052 g
N/D
pentadecanoic acid (15:00)
0.002 g
N/D
Margaric acid (heptadecanoic acid) 17:00
0.002 g
N/D
Arachidic acid 20:00 (Eicosanoic acid)
0.002 g
N/D
Behenic acid (docosanoic acid) 22:00
0.002 g
N/D
Fatty acids, total monounsaturated
0.017 g
N/D
Myristoleic acid 14:1 (tetradecenoic acid)
0.001 g
N/D
Palmitoleic acid 16:1 (hexadecenoic acid)
0.005 g
N/D
16:1 c
0.003 g
N/D
Oleic acid 18:1 (octadecenoic acid)
0.011 g
N/D
18:1 c
0.009 g
N/D
Fatty acids, total polyunsaturated
0.101 g
N/D
Linoleic acid 18:2 (octadecadienoic acid)
0.101 g
N/D
18:2 n-6 c,c
0.101 g
N/D
Campesterol
2 mg
N/D
Amino Acids
Amount
% DV
Tryptophan
0.03 g
6.82%
Threonine
0.087 g
4.94%
Isoleucine
0.071 g
4.25%
Leucine
0.112 g
3.03%
Lysine
0.105 g
3.14%
Methionine
0.025 g
N/D
Cystine
0.009 g
N/D
Phenylalanine
0.065 g
N/D
Tyrosine
0.012 g
N/D
Valine
0.065 g
3.08%
Arginine
0.071 g
N/D
Histidine
0.05 g
4.06%
Alanine
0.144 g
N/D
Aspartic acid
0.19 g
N/D
Glutamic acid
0.274 g
N/D
Glycine
0.083 g
N/D
Proline
0.065 g
N/D
Serine
0.079 g
N/D
*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.
Source:
https://ndb.nal.usda.gov/ndb/foods/show/3013
Nutritional value of Mushrooms, portobello, exposed to ultraviolet light, grilled
Serving Size: 1 Cup sliced, 121 g
Calories 35 Kcal. Calories from Fat 6.3 Kcal.
Proximity
Amount
% DV
Water
109.7 g
N/D
Energy
35 Kcal
N/D
Energy
146 kJ
N/D
Protein
3.97 g
7.94%
Total Fat (lipid)
0.7 g
2.00%
Ash
1.27 g
N/D
Carbohydrate
5.37 g
4.13%
Total dietary Fiber
2.7 g
7.11%
Total Sugars
2.73 g
N/D
Sucrose
0 g
N/D
Glucose (dextrose)
2.73 g
N/D
Starch
0.52 g
N/D
Minerals
Amount
% DV
Calcium, Ca
4 mg
0.40%
Iron, Fe
0.48 mg
6.00%
Magnesium, Mg
16 mg
3.81%
Phosphorus, P
163 mg
23.29%
Potassium, K
529 mg
11.26%
Sodium, Na
13 mg
0.87%
Zinc, Zn
0.79 mg
7.18%
Copper, Cu
0.471 mg
52.33%
Manganese, Mn
0.081 mg
3.52%
Selenium, Se
26.5 µg
48.18%
Vitamins
Amount
% DV
Water soluble Vitamins
Vitamin B1 (Thiamin)
0.087 mg
7.25%
Vitamin B2 (Riboflavin)
0.488 mg
37.54%
Vitamin B3 (Niacin)
7.569 mg
47.31%
Vitamin B5 (Pantothenic acid)
1.527 mg
30.54%
Vitamin B6 (Pyridoxine)
0.148 mg
11.38%
Vitamin B9 (Folate)
23 µg
5.75%
Folate, food
23 µg
N/D
Choline
39.7 mg
7.22%
Fat-soluble Vitamins (Retinoids and Carotenoids)
Betaine
13.9 mg
N/D
Vitamin D (D2 + D3)
15.9 µg
106.00%
Vitamin D2 (ergocalciferol)
15.9 µg
N/D
Vitamin D3 (cholecalciferol)
0 µg
N/D
Vitamin D
634 IU
N/D
Lipids
Amount
% DV
Fatty acids, total saturated
0.045 g
N/D
pentadecanoic acid (15:00)
0.001 g
N/D
Palmitic acid 16:00 (Hexadecanoic acid)
0.029 g
N/D
Stearic acid 18:00 (Octadecanoic acid)
0.008 g
N/D
Arachidic acid 20:00 (Eicosanoic acid)
0.001 g
N/D
Behenic acid (docosanoic acid) 22:00
0.001 g
N/D
Fatty acids, total monounsaturated
0.046 g
N/D
Myristoleic acid 14:1 (tetradecenoic acid)
0.002 g
N/D
Palmitoleic acid 16:1 (hexadecenoic acid)
0.004 g
N/D
16:1 c
0.004 g
N/D
Oleic acid 18:1 (octadecenoic acid)
0.018 g
N/D
18:1 c
0.018 g
N/D
Fatty acids, total polyunsaturated
0.841 g
N/D
Linoleic acid 18:2 (octadecadienoic acid)
0.42 g
N/D
18:2 n-6 c,c
0.42 g
N/D
Campesterol
2 mg
N/D
Amino Acids
Amount
% DV
Tryptophan
0.057 g
12.95%
Threonine
0.161 g
9.15%
Isoleucine
0.129 g
7.72%
Leucine
0.207 g
5.60%
Lysine
0.192 g
5.74%
Methionine
0.046 g
N/D
Cystine
0.016 g
N/D
Phenylalanine
0.121 g
N/D
Tyrosine
0.022 g
N/D
Valine
0.121 g
5.73%
Arginine
0.129 g
N/D
Histidine
0.092 g
7.47%
Alanine
0.266 g
N/D
Aspartic acid
0.351 g
N/D
Glutamic acid
0.506 g
N/D
Glycine
0.152 g
N/D
Proline
0.121 g
N/D
Serine
0.145 g
N/D
*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.
Source:
https://ndb.nal.usda.gov/ndb/foods/show/3550
Nutritional value of Mushrooms, portobello, exposed to ultraviolet light, raw
Serving Size: 1 Cup diced, 86 g
Calories 19 Kcal. Calories from Fat 2.7 Kcal.
Proximity
Amount
% DV
Water
79.83 g
N/D
Energy
19 Kcal
N/D
Energy
79 kJ
N/D
Protein
1.81 g
3.62%
Total Fat (lipid)
0.3 g
0.86%
Ash
0.73 g
N/D
Carbohydrate
3.33 g
2.56%
Total dietary Fiber
1.1 g
2.89%
Total Sugars
2.15 g
N/D
Sucrose
0 g
N/D
Glucose (dextrose)
1.73 g
N/D
Fructose
0.42 g
N/D
Minerals
Amount
% DV
Calcium, Ca
3 mg
0.30%
Iron, Fe
0.27 mg
3.38%
Magnesium, Mg
9 mg
2.14%
Phosphorus, P
93 mg
13.29%
Potassium, K
313 mg
6.66%
Sodium, Na
8 mg
0.53%
Zinc, Zn
0.46 mg
4.18%
Copper, Cu
0.246 mg
27.33%
Manganese, Mn
0.059 mg
2.57%
Selenium, Se
16 µg
29.09%
Vitamins
Amount
% DV
Water soluble Vitamins
Vitamin B1 (Thiamin)
0.051 mg
4.25%
Vitamin B2 (Riboflavin)
0.112 mg
8.62%
Vitamin B3 (Niacin)
3.865 mg
24.16%
Vitamin B5 (Pantothenic acid)
0.98 mg
19.60%
Vitamin B6 (Pyridoxine)
0.127 mg
9.77%
Vitamin B9 (Folate)
24 µg
6.00%
Folic Acid
0 µg
N/D
Folate, food
24 µg
N/D
Folate, DEF
24 µg
N/D
Choline
18.2 mg
3.31%
Vitamin B-12 (Cobalamine)
0.04 µg
1.67%
Fat-soluble Vitamins (Retinoids and Carotenoids)
Betaine
5.2 mg
N/D
Vitamin E (alpha-tocopherol)
0.02 mg
0.13%
Vitamin D (D2 + D3)
24.4 µg
162.67%
Vitamin D2 (ergocalciferol)
24.4 µg
N/D
Vitamin D3 (cholecalciferol)
0 µg
N/D
Vitamin D
976 IU
N/D
Lipids
Amount
% DV
Fatty acids, total saturated
0.052 g
N/D
pentadecanoic acid (15:00)
0.002 g
N/D
Margaric acid (heptadecanoic acid) 17:00
0.002 g
N/D
Arachidic acid 20:00 (Eicosanoic acid)
0.002 g
N/D
Behenic acid (docosanoic acid) 22:00
0.002 g
N/D
Fatty acids, total monounsaturated
0.017 g
N/D
Myristoleic acid 14:1 (tetradecenoic acid)
0.001 g
N/D
16:1 c
0.003 g
N/D
Oleic acid 18:1 (octadecenoic acid)
0.009 g
N/D
Fatty acids, total polyunsaturated
0.101 g
N/D
18:2 n-6 c,c
0.101 g
N/D
Campesterol
2 mg
N/D
Amino Acids
Amount
% DV
Tryptophan
0.048 g
10.91%
Threonine
0.097 g
5.51%
Isoleucine
0.085 g
5.08%
Leucine
0.132 g
3.57%
Lysine
0.217 g
6.49%
Methionine
0.041 g
N/D
Cystine
0.005 g
N/D
Phenylalanine
0.083 g
N/D
Tyrosine
0.046 g
N/D
Valine
0.099 g
4.69%
Arginine
0.106 g
N/D
Histidine
0.058 g
4.71%
Alanine
0.161 g
N/D
Aspartic acid
0.196 g
N/D
Glutamic acid
0.367 g
N/D
Glycine
0.095 g
N/D
Proline
0.151 g
N/D
Serine
0.113 g
N/D
*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.
Source:
https://ndb.nal.usda.gov/ndb/foods/show/3605
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Health Benefits of Portobello mushroom
Portobello mushroom contains enough proteins, minerals, nutrients which is essential to maintain the good health. It contains low calories which makes them suitable for diet. The selenium enhances the body to produce antioxidants. The high amount of niacin helps to reduce Alzheimer’s disease. It contains rich amount of water which helps to revitalize the body. Portobello mushroom contains more potassium than a banana. An intake of Portobello mushroom helps to balance the overall health by preventing the various health ailments.
Prevent Neurodegenerative diseases
The copper therapy showed the effective results in preventing Parkinson’s and Alzheimer’s disease. The high amount of copper could be harmful leading to copper posing and impairment of brain functions. The experts say that tight regulated homeostatic mechanisms are required to copper to maintain the required supply in the body. Research shows that the deficiency of copper increases the chances of impaired brain function and cognitive decline.
Proper growth
The low presence of copper leads to the problem in growth and poor development in children. It also leads to the health ailments such as muscle and joint pain, fatigue and poor function of brain. Copper is essential for the oxygenation from RBC. Due to the deficiency in copper, the tissues, organs and cells does not receive adequate amount of oxygen. The studies shows that the low amount of copper in the body slows down the growth reduce the weight as well as height and also slow down the metabolic activity.
Antioxidant action
Selenium counteracts the aging process and enhances the immune system by lowering the free radical damage. Along with Vitamin E, it provides a synergistic effect that enhances the body to combat oxidative stress and prevent the colon and prostate cancer. Selenium eliminates the fat in the cell membranes. It is required to combat the oxidative degradation of cells and prevent the mutation of DNA cells that causes diseases.
Cures pellagra
The deficiency of Vitamin B3 is the cause of pellagra. Its symptoms are digestive problems, irritation, skin inflammation and weak muscles. The people with low level of Vitamin B may experience the problems of converting amino acids and protein metabolism. One can die if the Vitamin B3 levels are not restored.
Malnutrition and chronic alcoholism is the cause for the Nicotinic acid deficiency. So niacin is provided to the people with malnutrition, irritability, nervousness, insomnia and loss of consciousness.
Pellagra could be treated with nicotinamide which is a type of Vitamin B3 having the same function of niacin but differs in side effects and absorption.
Maintains energy levels
Vitamin B2 is essential to convert food into energy and maintain proper nerve, brain, hormone and digestive function. Without enough riboflavin, the body won’t be able to digest the molecules that are found in fat, carbohydrate and protein foods and use it as a fuel.
Riboflavin helps to convert the proteins into fats, carbohydrates and amino acids in the form of glucose. It also regulates the thyroid activity as well as adrenal function. The deficiency of riboflavin results to the thyroid disease. It also soothes the nervous system, reduces chronic stress and regulates hormones that control energy, appetite, temperature and mood.
Cardiovascular function
Vitamin B5 is required in order to synthesize cholesterol. It influences the cholesterol and heart health. It assists to create RBC that transports oxygen throughout the body. It upgrades the hemoglobin levels. It allows the Vitamin B2 to perform its function which helps to prevent anemia. Vitamin B2 helps to transport oxygen to the cells and mobilizes iron. The deficiency of Vitamin B2 results shortness of breath, fatigue, inability to exercise and other.
Detoxify body
Kidneys eliminate the organic molecules found in excess from the blood. Phosphorus is vital for the kidney function and detoxifies the body by removing toxins and waste. The kidney depends upon phosphorus, magnesium and potassium to balance the level of sodium, uric acid, fat and water within the body.
Cures anemia
Vitamin B6 is essential for the creation of hemoglobin in the blood that is transported by RBC in order to bring oxygen to the cells. Anemia is the cause of low red blood cells which has the symptoms such as aches, fatigue, pain and others. The studies have shown that the enough intake of Vitamin B6 can help to reduce the symptoms of anemia and also prevent it.
Healthy heart
Potassium acts as an electrolyte and assists to control the blood pressure, heart beat and circulation. The presence of high sodium and low potassium leads to hypertension, high blood pressure and cardiovascular disease.
Along with magnesium and calcium, potassium prevents the build up in the cells which lead to blood pressure and results narrowed arteries, heart palpitations, poor circulation and scarring. The low amount of potassium leads to chest pains, irregular heartbeats and cardiac arrest.
Digestive health
Potassium maintains the balance between fluid, water and sodium level in the digestive tract. The low presence of potassium is the cause for constipation, bloating and abdominal pain due to the buildup of fluids and imbalance in minerals. It also balances the acid in the stomach, heals gut and maintains optimal pH level. It eliminates the harmful bacteria and keeps healthy bacteria.
Portobello mushroom – Agaricus bisporus Facts
Portobello is a relative of crimini. It has tan or brown caps which measures up to six inches in diameter. The flat cap has gills on underside. The thick white stem is edible. It possesses rich, meat-like texture as well as flavor. They’re now grown in the United States, and nearly worldwide.
Name
Portobello mushroom
Scientific Name
Agaricus bisporus
Native
Grasslands in North America and Europe.
Common/English Name
Immature and white: Common mushroom, White mushroom, Button mushroom, Table mushroom, Cultivated mushroom and Champignon mushroom.
Immature and brown: Swiss brown mushroom, Italian brown, Roman brown mushroom, Cremini or Crimini mushroom, Italian mushroom, Chestnut mushroom and Brown cap mushroom.
Mature: Portobello, Portobello mushroom
Plant Growth Habit
Found in fields and grassy areas
Fruit shape & size
Across/ Diameter: 6 inches
Fruit color
Dark brown
Cap
Broad, open, flat scales, hemispherical shape, grey-brown, Diameter: 5–10 centimeters (2–4 inches)
Gills
Narrow, crowded, pink and red-brown initially which turns to dark brown accompanying a whitish edge
Stipe (Stem)
Cylindrical; Height: 6 cm (2 1/3 inch), Width: 1–2 cm, Thick: 1.5-2.5 cm; bears narrow and thick ring on upper side; White bruised to brown and smooth
Flesh
White, firm, stains brownish when bruised
Spore
Oval – round, elliptical, smooth, 4.5–5.5 μm × 5–7.5 μm
Spore print
Dark brown
Basidia
Two spored
Flavor/aroma
Strong
Fruit Taste
Pleasant
Season
Late spring to autumn
Major Nutritions (Grilled)
Copper, Cu 0.471 mg (52.33%)
Selenium, Se 26.5 µg (48.18%)
Vitamin B3 (Niacin) 7.569 mg (47.31%)
Vitamin B2 (Riboflavin) 0.488 mg (37.54%)
Vitamin B5 (Pantothenic acid) 1.527 mg (30.54%)
Valine 0.496 g (23.48%)
Phosphorus, P 163 mg (23.29%)
Tryptophan 0.054 g (12.27%)
Vitamin B6 (Pyridoxine) 0.148 mg (11.38%)
Potassium, K 529 mg (11.26%)
Health Benefits
Prevent Neurodegenerative diseases
Proper growth
Antioxidant action
Cures pellagra
Maintains energy levels
Cardiovascular function
Detoxify body
Cures anemia
Healthy heart
Digestive health
Calories in 1cup (121 gm) Grilled
35 Kcal.
How to Eat
Portobello mushroom is grilled and added to sandwich or cut into thick slices which are used in salads.
The grilled or roasted mushroom goes well with T-bones and burgers.
The sautéed Portobello mushroom are added to pastas, pizzas, soups, stews, rice dishes and others.
It could be paired with fresh herbs, leafy greens, cheese, tomato, garlic and onions.
It could be grilled, broiled and roasted as well.
The sliced Portobellos are used as toppings for pizza.
The marinated or sautéed Portobellos are served as a side dish.
The grilled, broiled or roasted Portabellos are served as entrees, appetizers or side dishes.
Other Facts
The world production of Portabello is one million ton annually.
Portobello mushroom (Agaricus bisporus)Scientific Classification
Scientific name
Agaricus bisporus
Kingdom
Fungi
Phylum
Basidiomycota
Order
Agaricales
Family
Agaricaceae
Genus
Agaricus
Species
A.bisporus
Class
Agaricomycetes