Ergosterol can be converted to vitamin D when exposed to ultraviolet light. They are a fungus that contains a substance called ergosterol, which is structurally similar to cholesterol in animals. Although considered a vegetable, mushrooms are neither a plant nor an animal food. Mushrooms are also recognized by chefs for their ability to produce a delicious flavor called umami, thanks to the presence of an amino acid called glutamate, which is also found in meat, fish, cheese and simmered soups. Perhaps the more interesting properties of mushrooms are their non-nutritional phytochemicals polysaccharides, indoles, polyphenols and carotenoids, of which cell and animal studies have shown antioxidant effects, anti-inflammatory and anti-cancer. All mushrooms are low in calories and fat, and contain small amounts of fiber and various nutrients.
Traditional and folk medicine practitioners praise bell-shaped mushrooms for their healing and cleansing properties.
As an often underrated food, mushrooms have been eaten and used medicinally for thousands of years.
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