Jo Feeney Mary, Miller Amy Myrdal, Roupas Peter
is a consultant to the Food, Nutrition and Agriculture Industries, Los Altos, California. She coordinates nutrition research programs for agriculture commodity boards.
Nutr Today. 2014 Nov;49(6):301-307. doi: 10.1097/NT.0000000000000063.
Mushrooms are fungi, biologically distinct from plant- and animal-derived foods (fruits, vegetables, grains, dairy, protein [meat, fish, poultry, legumes, nuts, and seeds]) that comprise the US Department of Agriculture food patterns operationalized by consumer-focused messages. Although mushrooms provide nutrients found in these food groups, they also have a unique nutrient profile. Classified into food grouping systems by their use as a vegetable, mushrooms' increasing use in main entrées in plant-based diets is growing, supporting consumers' efforts to follow dietary guidance recommendations. Mushrooms' nutrient and culinary characteristics suggest it may be time to reevaluate food groupings and health benefits in the context of 3 separate food kingdoms: plants/botany, animals/zoology, and fungi/mycology.
蘑菇是真菌，在生物学上与植物和动物来源的食物（水果、蔬菜、谷物、乳制品、蛋白质[肉类、鱼类、家禽、豆类、坚果和种子]）不同，这些食物构成了美国农业部以消费者为中心的信息所实施的食物模式。尽管蘑菇提供了这些食物组中所含的营养成分，但它们也有独特的营养特征。蘑菇因其作为蔬菜的用途而被归类到食物分组系统中，在以植物为基础的饮食中，蘑菇在主菜中的使用越来越多，这支持了消费者遵循饮食指导建议的努力。蘑菇的营养和烹饪特性表明，可能是时候在植物/植物学、动物/动物学和真菌/真菌学这三个独立的食物王国背景下重新评估食物分组和健康益处了。
