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 the underside of the cap. The gills are pink and red-brown initially which turns to dark brown. The stem is white which is bruised to brown in color, up to 6 cm (2 1/3 inch) high, 1-2 cm wide and 1.5-2.5 cm thick.
Proper growth, Antioxidant action, Cure’s pellagra, Maintains energy levels, Cardiovascular function
PORTOBELLO MUSHROOM FACTS
Portobello is a relative of crimini. It has tan or brown caps which measure up to six inches in diameter. The flat cap has gills on the underside. The thick white stem is edible. It possesses a 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
Psalliota campestris var. hortensis (Cooke) Lloyd, 1899
Psalliota hortensis (Cooke) J.E. Lange, 1926
Psalliota hortensis f. albida J.E. Lange, 1939
Psalliota hortensis f. avellanea J.E. Lange, 1939
Psalliota hortensis f. bispora J.E. Lange, 1926
Psalliota hortensis f. hortensis (Cooke) J.E. Lange, 1926
Psalliota hortensis var. bispora J.E. Lange, 1926
Psalliota hortensis var. hortensis (Cooke) J.E. Lange, 1926
The scientific name of this mushroom is derived from the Greek word “Aquarius” 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 the color of gills and the base of mushrooms. 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, the 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 a 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 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 the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source:
Portobello mushroom contains enough proteins, minerals, nutrients which is essential to maintain 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 a rich amount of water which helps to revitalize the body. Portobello mushroom contains more potassium than a banana. An intake of Portobello mushrooms helps to balance the overall health by preventing various health ailments.
Prevent Neurodegenerative diseases
The copper therapy showed 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 problems 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 the brain. Copper is essential for oxygenation from RBC. Due to the deficiency in copper, the tissues, organs, and cells do not receive an adequate amount of oxygen. The studies show that the low amount of copper in the body slows down the growth reduce weight as well as the height and also slows down metabolic activity.
Antioxidant action
Selenium counteracts the aging process and enhances the immune system by lowering the free radical damages. Along with Vitamin E, it provides a synergistic effect that enhances the body to combat oxidative stress and prevent 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. People with low levels 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 of Nicotinic acid deficiency. So niacin is provided to 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 as 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 them as fuel.
Riboflavin helps to convert proteins into fats, carbohydrates, and amino acids in the form of glucose. It also regulates thyroid activity as well as adrenal function. The deficiency of riboflavin results in 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 cholesterol and heart health. It assists to create RBC that transports oxygen throughout the body. It upgrades the hemoglobin levels. It allows 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 in shortness of breath, fatigue, inability to exercise, and others.
Detoxify body
Kidneys eliminate the organic molecules found in excess from the blood. Phosphorus is vital for 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 have the symptoms such as aches, fatigue, pain, and others. The studies have shown that 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 blood pressure, heartbeat, 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 leads to blood pressure and results in 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 levels in the digestive tract. The low presence of potassium is the cause of constipation, bloating, and abdominal pain due to the buildup of fluids and imbalance in minerals. It also balances the acid in the stomach, heals the gut, and maintains optimal pH level. It eliminates harmful bacteria and keeps healthy bacteria.
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