An Ibadan-based nutritionist, Ms Dayo Olawunmi, said eating mushrooms regularly could help to lower risk of contracting diseases, including diabetes, cancer and obesity.
Olawunmi told the News Agency of Nigeria (NAN) on Friday in Ibadan that mushrooms were rich in antioxidants and many disease fighting nutrients like vitamin D known to inhibit the growth of cancer cells.
“Studies have shown that mushrooms are naturally low in sodium, fat, cholesterol and calories. In addition to providing basic nutrition, they help prevent chronic diseases due to the presence of antioxidants.”
She said that mushrooms were also rich in potassium and sodium which worked together to regulate blood pressure to promote a healthy heart.
“Consuming mushrooms, which are rich in potassium and low in sodium helps to lower blood pressure and decrease the risk of high blood pressure and cardiovascular diseases.
“Mushrooms also contain choline, an important nutrient that helps with sleep, muscle movement, learning and memory,” she said.
Olawunmi, however, cautioned that not all mushrooms were edible and that eating some could lead to serious illness and even death.
“It is best to consume mushrooms that have been cultivated under appropriate conditions; not all the varieties of the plant are edible.
“Eating wild mushrooms that are toxic to humans can cause severe illness, and sometimes, even death,” she stated.
Edible mushrooms, like the cauliflower mushrooms, are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye).
They can appear either below ground or above ground where they may be picked by hand.
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