This is what Mario Mattozzi, President of the Fungo Italiano Certificato consortium, reports about cultivated mushrooms. The study conducted by professors Paolo Sambo and Carlo Nicoletto showed how some types of mushrooms (portobello, pleurotus and poplar mushrooms) contain less than 40 kcal/100 grams of edible product as well as less than 3 grams of fat per 100 grams.
Sodium content is just as low, i.e. below 40 mg/100 grams, so they are ideal for people who need a low-salt diet. "It's just like eating a steak but just as light as a salad," explains Mattozzi.
"In addition, these mushrooms are a source of fibre and proteins. Potassium varies from the 214 mg of Pleurotus to the 335mg/100gr of poplar mushrooms. These values are very high, higher even than those in fruit considered a good source of potassium like bananas."
"They also have good antioxidant properties, higher than those in tomatoes and lettuce. Yellow pleurotus cornucopiae also has have a high vitamin C content and their polyphenol content is higher than tomatoes."
"Fungo italiano Certificato" currently gathers the four specific POs: Consorzio Funghi di Treviso, Fungamico, Funghidea and Funghi delle Terre di Romagna, i.e. practically 70% of the entire Italian production.
Contacts:
Fungo Italiano Certificato
Via Farini, 2
04100 Latina (LT) - Italia
Web: www.fungoitaliano.it