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Benefits of Mushroom
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground o
1. Mushroom
Amushroom(ortoadstool) is the fleshy,sporebearingfruiting bodyof afungus, typically produced above ground on soil or on itsfoodsource. The standard for the name mushroom is the cultivated white button mushroom,Agaricus bisporus; hence the word mushroom is most often applied to those fungi (Basidiomycota,Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing.lamella) or pores on the underside of the cap. These pores or gills produce microscopicsporesthat help the fungus spread across the ground or its occupant surface.
2. Description
Crimini mushrooms are a coffeecolored variety of the world's most commonly eaten mushroom, commonly called the button mushroom. The names white button, crimini and portobello all refer to this same scientific category of mushroom,Agaricus bisporus. Different strains (also called isolates) ofAgaricus bisporusare used in commercial mushroom production along with varied growing conditions and varied time periods of cultivation to produce different varieties this of widely loved food. White button varieties are typically obtained from select strains that can be harvested at a relatively immature stage of growth.
3. History
Button mushrooms have grown wild since prehistoric times, having been consumed as food by the early huntergatherers. Since ancient times, mushrooms have been thought to have special powers. The Egyptians thought that they granted immortality, and since only the pharaohs were felt to be worthy of this gift, the common people were not even allowed to touch mushrooms, let alone eat them. In ancient Rome, people oftentimes referred to mushrooms ascibus diorumfood for the gods. The folklore of many cultures, including Russia, China, and Mexico held that eating mushrooms could give someone superhuman strength.
4. Microscopic features
Ahymeniumis a layer of microscopic sporebearing cells that covers the surface of gills. In the nongilled mushrooms, the hymenium lines the inner surfaces of the tubes ofboletesand polypores, or covers the teeth of spine fungi and the branches of corals. In the Ascomycota, spores develop within microscopic elongated, saclike cells calledasci, which typically contain eight spores in each ascus. TheDiscomycetes, which contain the cup, sponge, brain, and some clublike fungi, develop an exposed layer of asci, as on the inner surfaces ofcup fungior within the pits ofmorels. ThePyrenomycetes, tiny darkcolored fungi that live on a wide range of substrates including soil, dung, leaf litter, and decaying wood, as well as other fungi, produce minute, flaskshaped structures calledperithecia, within which the asci develop.
5. Growth
Many species of mushrooms seemingly appear overnight, growing or expanding rapidly. This phenomenon is the source of several common expressions in theEnglish languageincluding to mushroom or mushrooming (expanding rapidly in size or scope) and to pop up like a mushroom (to appear unexpectedly and quickly). In reality all species of mushrooms take several days to form primordial mushroom fruit bodies, though they do expand rapidly by the absorption of fluids.


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  • SuperFood - Sesame Seeds

    Sesame seeds are high in iron, magnesium, manganese, and copper, and they also provide phosphorus, vitamin B1, zinc, and dietary fiber. The hulls contain a significant amount of calcium, though seeds without hulls do not.
    Sesame seeds also contain two unique substances: sesamin and sesamolin.
    Both of these substances belong to a group of special beneficial fibers called lignans, which have been shown to have a cholesterol-lowering effect in humans and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage.
    Nutritional Facts :
    One ounce of toasted sesame seed kernels provides 161 calories, 7.4 g carbohydrate, 4.8 g protein, 13.6 g fat, 4.8 g dietary fiber, 19 IU vitamin A, 27 mcg folic acid, 115 mg potassium, 11 mg sodium, 219 mg phosphorus, 37 mg calcium, 98 mg magnesium, 2.21 mg iron, and 2.9 mg zinc.
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