Author(s): Jolly Kumari and Dr. Renu Rani Jaiswal

Abstract:
Mushroom is micro edible food fungus. It is eaten as a vegetable and other recipes and food products. Mushrooms are a storehouse of nutritional and medicinal properties. Due to being full of all the nutrients in it, it is called the power of house nutritional element. Various type nutrients low calories, carbohydrates, vitamins, minerals, protein, fiber, fats, lipid, all amino acids of human development found in mushrooms. It contains sufficient amounts of thiamin B1 riboflavin B2 niacin, pantothenic acids, biotin, folic acids and is an excellent source of vitamins A, B, C, D, E, and K which are not destroyed even after cooking. Protein, vitamins D fibers, antioxidants are found in high amount carbohydrates, fats are found in small amount in mushroom. It is actually interesting to know that mushrooms are the only non - animal source of vitamin D. It absorbs UV rays from sunlight and is good sources of vitamin D. Consuming mushrooms in food strengthens the immune system protects and malnutrition the body form diseases. It is beneficial for human health and improves quality of life. Mushroom maintains heart health, brain function, bone health, skin disease cell formation in the body and develops fetal in pregnancy. It prevents cancer hypertension, diabetes, osteoarthritis. Medicinal properties in mushroom antiviral, antifungal, antibacterial, antitumor, antilipidaemic, and antihyperglycaemic, antihypertensive, immunomodulators, cardiovascular protector, antigenotoxic, anti - HIV. Mushroom cultivation and consumption play an important role in increasing income, self - employment business economic development. There is a Chinese saying for mushrooms “medicines and food have a same origin”. Mushrooms are indeed one of the best vegetarian foods, which provide complete nutrition.