More to mushrooms: nutritional benefits discovered

Research undertaken by Nutrition Research Australia (NRAUS) in partnership with the Australian Mushroom Growers’ Association (AMGA) has shown that mushrooms may contain health benefits beyond the known taste and culinary attributes. Funded by Hort Innovation, the research has identified an opportunity to promote the nutritional benefits of mushrooms in the commercial cookery curriculum.

NRAUS CEO Flavia Fayet-Moore said mushrooms contain nutritional properties found across different food groups and three unique bioactive compounds not commonly found in animals and plants. Mushrooms contain B vitamins, selenium and vitamin D.

“Mushrooms and fungi more broadly are not recognised as a food group within the nationally accredited commercial cookery curriculum. There is an opportunity to provide further education about the qualities of the unique fungi kingdom and its ability to support the many diverse dietary requirements of Australians — including the growing flexitarian, vegetarian, vegan, dairy-free and gluten-free needs,” Fayet-Moore said.

There is a common misconception with non-health industry professionals that mushrooms are a meat protein equivalent.

“Mushrooms have a unique umami taste; which is that delicious savoury taste profile, imparted by glutamates, making them a great culinary replacement for meat,” Fayet-Moore said. “From a nutritional perspective, unlike meat, mushrooms contain minimal protein, but they also contain no saturated fat. With their combined umami and nutritional profile, mushrooms can help to reduce the sodium and saturated fat content of meals when replaced for meat.”

The ‘Educating the food industry about Australian Mushrooms’ project, led by AMGA and NRAUS with chef Adam Moore, aims to educate the food industry about the benefits of Australian grown white and Swiss brown mushrooms. These varieties can assist in achieving plant-based menu goals while reducing fat and sodium and increasing nutrition.

“Our next step in the project is menu interventions, showcasing how adding Australian mushrooms to menus can be a cost-effective way to vastly improve the nutritional profile and palatability of menus,” Fayet-Moore said.

Engaging key players in the food industry, including hospitals, aged care, quick service restaurants and food manufacturers, and identifying opportunities for Australian mushrooms to be included in menus, the program aims to improve health outcomes on a large scale.

Image credit: iStock.com/KevinDyer