ABSTRACT

Mushrooms are a club type of fungi that have formed part of human diet for time immemorial. As an excellent source of vitamins B (riboflavin, niacin, and pantothenic acid), C, and D, antioxidants (ergothioneine and polyphenols), minerals (selenium, copper, potassium, and calcium), long-chain polysaccharides (α- and ß-glucans), and dietary fiber; and being gluten-free, mushrooms are promoted nowadays by nutritionists and health conscious individuals to be a superfood for both old and young.