Nutrition Notes: The magic of mushrooms
Eve Kalinik hails the humble but mighty mushroom for its versatility and great nutritional value
By 
Psychologies
Mushrooms have been around a long time (around 1,500 million years and counting…) so they’ve more than earned their own biological kingdom. With a composition that is surprisingly similar to human cells, only 3,000 of the 14,000 species are edible.
Mushrooms provide a wealth of vitamins and minerals, particularly B vitamins, iron and the powerful antioxidant selenium. They have long been revered for immune-supportive properties, too – powerful research links their beta-glucans to inhibiting cancer cell growth.
Some of the more medicinal variations – such as shiitake, reishi and maitake – will have higher nutritional properties, but even button and portobello will be great sources of vitamin B. Throw them in a stir-fry or make your own soup, sushi, or omelettes.
You can even brew them – reishi and cordyceps teas are delicious and incredibly good for you.
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