• Excellent source of niacin
• Good source of selenium, dietary fiber, potassium, Vitamins B1, B2, and D
• No cholesterol
• Low in calories, fat, and sodium
• Contain anti-oxidants to support a strong immune system
UMAMI - The fifth sensation for tasting / describing food.
• Fifth taste sensation (after sweet, sour, bitter and salty) discovered in Japan in 1906 at Tokyo University
• Umami characteristics: "Softens sour, masks bitter, extends finish, improves palatability, triggers salivations, contributes to mouth feel, creates sense of well-being, may even be an aphrodisiac"
• Mushrooms contain a rich mixture of natural compounds such as glutamate, free nucleic (amino) acids and ribonucleotides that contribute to the savory umami taste sensation. In general the more mature a food, the higher its level of free amino acids and the higher its umami rating
• Addition of mushrooms in any form will add an umami lift to foods
Mushroom farming has a connotation of being a dirty process done in the dark and involving manure. In fact, the popular television show "America's Dirtiest Jobs" had a segment on mushroom farming. This show was shot on a button mushroom farm. Button mushroom farms, in general, fit this description. It is important to note that Hokto USA's mushroom cultivation process is a completely different process; it involves no dirt or manure and is done inside in well-lighted, hygienic, environmentally controlled growing rooms. In fact, the hygiene standards are so high in Hokto facilities that visitors are required to undergo a disinfection procedure and change footwear before entering the facility. The production facility is more likely to be "dirtied" by the visitor than visa versa.
• Mushrooms are neither plants nor animals; they were reclassified in the 1960's into the separate Kingdom of Fungi. It is a hidden kingdom. The part of the fungus that we see is only the "fruit" of the organism. The living body of the fungus is a mycelium made out of a web of tiny filaments called hyphae. The mycelium is usually hidden in the soil, in wood, or another food source. A mycelium may fill a single ant in the case of parasitic fungi, or cover many acres. The branching hyphae can add over a half mile (1 kilometer) of total length to the mycelium each day. These webs live unseen until they develop mushrooms, puffballs, truffles, brackets, cups, "bird's nests," "corals" or other fruiting bodies. If the mycelium produces microscopic fruiting bodies, people may never notice the fungus.
• All mushrooms are fungi but not all fungi are mushrooms. The Kingdom of Fungi also includes yeasts, slime molds, rusts and several other types of related organisms.
• There are an estimated 1.5 to 2 million species of fungi on planet Earth, of which only about 80,000 have been properly identified. Theoretically, there are 6 species of fungi for every 1 species of green plants.
• In some ways, mushrooms are more closely related to animals than plants. Just like us, mushrooms take in oxygen for their digestion and metabolism and "exhale" carbon dioxide as a waste product. Fungal proteins are similar in many ways to animal proteins.
• Mushrooms grow from spores, not seeds, and a single mature mushroom will drop as many as 16 billion spores!
HISTORY of our fungal friends
• Hieroglyphics found in the tombs of the Pharaohs suggest that the ancient Egyptians believed the mushroom to be "the plant of immortality." The mushroom's distinct flavor so intoxicated these demi-gods, that they decreed mushrooms to be food for royalty alone, and prohibited any commoner from handling the delicacies.
• Some South American Amazon tribes have one word that refers to both meat and mushrooms; they consider mushrooms as equivalent to meat in nutritive value.
• Early Romans referred to mushrooms as the "food of the gods."