- Feb 23, 2018 -
Button/white mushrooms can be easily recognized in the shops/store as they are widely available among cultivated mushrooms. Small, young buttons feature ivory-white caps closed around the stem. Larger mushrooms possess open caps with undersurface brown gills which darken further as they mature.
Young buttons have pleasant, unassuming flavor, while their flavor intensifies in open capped, larger ones. Avoid those featuring white underneath gills as they can be poisonous.
Under the supervised farms, cultivation of white mushrooms undertaken on an artificially prepared "compost" beds. Well prepared, pasteurized compost works as a food source most suited for the growth of the mushrooms, keeping out other fungi and bacteria. In the next phase, commercially prepared mushroom seeds (Mycelium spawn) are then implanted evenly in the compost mixture.
The casing is a top-layered soil, spread over the compost-spawn bed. Clay, loam, peat mass, etc., can be used as casing. Casing helps retains moisture; prevent drying out of the underlying compost-spawn mixture and easy spread, and growth of mycelium into rhizomorphs from where small mushroom heads appear (pin-head mushroom). Pin mushrooms expand, and grow further into button size, soon ready for harvesting. Harvesting occurs in 6-9 days cycle, lasting for 5-7 weeks.
Health benefits of Button mushrooms
Button mushrooms are very low in calories. They offer essential protein and amino acids, sufficient levels of mineral, vitamins, and fiber.
Button mushrooms carry vitamin D in the form of ergocalciferol. Vitamin D is an essential fat-soluble vitamin required for bone growth and calcium metabolism.
It carries excellent levels of selenium, copper, phosphorus, zinc, and potassium.
100 g contain 0.318 mg or 37% RDI of copper. It is essential for blood cell production (hemtopoiesis), neurotransmission, and as a co-factor for oxidative enzymes.
100 g of buttom mushrooms carry 9.3 μg or 17% RDI of selenium. Selenium is co-factor nutrient for the antoxidant enzyme, glutathione peroxidase. It plays a critical role in the integrity of liver and heart tissues.
It is rich in the B-complex group of vitamins like thiamin, riboflavin, niacin, vitamin B-6 (pyridoxine), and pantothenic acid.
100 g of buttom mushrooms carry 0.402 mg or 37% RDI of riboflavin (vitamin B-2). Riboflavin deficiency could lead to ulcers in the mouth, cracked lip and mouth angles (angular stomatitis), scaly skin rashes, etc.