Mushooms can replenish protein deficiency

Mushrooms have been used as food and medicine since time immemorial. Their cultivation on extensive scale can help solve problems of protein shortage. It has been found that edible mushrooms posses high percentage of protein, amino acids, and vitamins B-complex and such other biochemical compounds.

This vegetable is also a rich source of dietary fiber and the quantity present in it is much higher than crude fiber. The protein value of mushroom is double that of cabbage, potato and asparagus, four times that of tomatoes and carrot and six times that of oranges.

The protein value of crisp mushrooms has been found to be 40-45 per cent comprising all essential amino acids. Mushrooms are a source of niacin (0.4g) and riboflavin (0.4mg). The fungus is a good source of trypsin enzyme. It is also rich in iron, copper, calcium, potassium, vitamin D, and folic acid. Mushrooms are valuable health food, which are low in calories, high in vegetable proteins, zinc, chitin, fiber, vitamins and minerals.

The fungus also has a long history of use in traditional Chinese medicine to promote good health and vitality and increasing body’s adaptive abilities. It is a highly concentrated food and unsurpassed for flavour in addition to being a completely satisfying meal.

Edible mushroom may be put in various sausages, minced meat and vegetables, soups, pastes and bakery products and many other dietary menus. It can be grown easily anywhere. However, cultivation of edible fungus also consumes agricultural and industrial wastes and produces such as straw and molasses, which is an excellent fertilizer and soil conditioner.

Mushrooms are colourless matter and do not need sunlight to obtain the requisite nutrients for survival. They can grow in darkness. A crop of mushroom can be produced in boxes beneath kitchen sinks and in garden sheds. For large scale cultivation, properly designed rooms/spaces are needed, with suitable temperature, humidity and darkness.