According to Florida dietitian Maryann Walsh, RD, mushrooms are nutty-flavored and nutrient-dense whether cooked in a spinach salad, stir-fry, or omelet.
"They also contain b vitamins and copper, which all support red blood cell development."
"They contain many minerals, like selenium, potassium, copper, iron and phosphorus, that are not often found in plant-derived foods."
Another benefit of mushrooms is their variety of textures and flavors, from meaty portobellos to earthy hen-of-the-woods to delicate chanterelles.
"All mushrooms boast an impressive nutrient profile, so while some may be celebrated over others, at the end of the day you can reap ,,,
the benefits by choosing whatever is available at your local grocery store, fits into your budget, and makes the most sense with the recipe you're cooking," he says.
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