For years, mushrooms were passed over in favor of more colorful vegetables. But today, dietitians know that mushrooms may add nutrients, if not a lot of pretty color. In fact, mushrooms contain fiber and B vitamins, and very respectable amounts of the minerals potassium and selenium; plus, they are one of the few plant sources of vitamin D.
I recommend mushrooms to clients because they’re nutrient-packed, low-carb, low-calorie, and essentially sodium-free, but also because mushrooms can be a tasty meat substitute. Mushrooms are rich in umami, the meaty, savory flavor thought of as the fifth basic taste after salty, sweet, bitter, and sour. You might not even notice when you swap half your ground beef for finely chopped mushrooms in recipes for tacos or sloppy joes. If you’re looking for Meatless Monday ideas, the mushroom is again your answer. What about a grilled portabella mushroom sandwich with reduced-fat cheese and a whole-grain bun, or a cremini mushroom and bean chili? Many vegetables aren’t yet in season, but you’ll find mushrooms in markets now. Click on to learn about different varieties!
Jill Weisenberger, MS, RD, CDE*, is the author of Diabetes Weight Loss Week by Week. Weisenberger is a paid contributor for The DX. All opinions contained in this article reflect those of the contributor, and not of Sanofi US, its employees, agencies, or affiliates.
*“Certified Diabetes Educator” and “CDE” are certification marks owned and registered by the National Certification Board for Diabetes Educators (NCBDE). NCBDE is not affiliated in any way with Sanofi US. NCBDE does not sponsor or endorse any diabetes-related products or services.
© 2013 The DX: The Diabetes Experience