date:Feb 07, 2021
erving (84 g) of mushrooms to the diet resulted in an increase in dietary fiber, copper, phosphorus, potassium, selenium, zinc, riboflavin, niacin , and choline in both adolescents and adults; but had no impact on calories, carbohydrate, fat or sodium.
When commonly consumed mushrooms are exposed to UV-light to provide 5 mcg vitamin D per serving, vitamin D intake could meet and slightly exceed the recommended daily value (98% - 104%) for both the 9 -18 year and 19+ year groups as well as decrea