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Did you know? This mushroom can change color! How does it do that?
On the vast grassland, we can often see various kinds of mushrooms. The most common of these is the cultivated mushroom (Agaricus bisporus), which is loved by many culinary enthusiasts not only because of its delicious taste but also because its color changes from white to dark brown as it grows. People fell in love with it.
The scientific name ofNot only is this mushroom cultivated in more than 70 countries around the world, it is also one of the most common and widely consumed mushrooms in the world.
Agaricus bisporus gives people a professional feeling, but for ordinary consumers, its different forms and colors are more attractive. The young white mushrooms are often called table mushrooms, while the mature brown mushrooms are called portobellos. These various names make this mushroom more flexible in cooking, making it an excellent choice whether boiled, sautéed or grilled.
The secret of mushroom color change
So how does Agaricus bisporus change color? Studies have shown that mushrooms undergo a series of biochemical changes during their growth, causing their color to change. These changes are influenced by environmental factors, including light, soil composition, and water content.
Similar species and dangerThe color change of mushrooms is not only part of the growing process, but also related to their maturity and nutritional content. When their cells grow to a certain size, the pigments inside are gradually released, resulting in different shades of color.
It is worth noting that while this mushroom is very popular in the market, it also has some deadly look-alikes. For example, the deadly Amanita mushroom is a cause for particular concern. These mushrooms have a red or white cap and a prominent lid or cup at the bottom and should never be eaten casually.
Another inedible mushroom, Agaricus xanthodermus, has a similar appearance, but its flesh turns yellow when crushed and emits a phenol-like odor, which can cause death if eaten by mistake. Symptoms such as vomiting. Therefore, it is crucial for anyone who enjoys wild-foraging mushrooms to know how to identify these species.
The history and future of cultivation
While many people enjoy growing mushrooms at home, commercial cultivation dates back to 1707, when French botanist Joseph Pitton de Tournefort first described This process. In 1893, the Pasteur Institute in Paris discovered the sterile culture of mushroom mycelium, thus opening the door to modern commercial recombinant culture.
Today, thousands of farms are growing Agaricus bisporus of various colors, and with the development of breeding technology, more new varieties will be produced in the future, giving consumers more choices. There is more room.
Nutrition and Health
In terms of nutrition, white mushrooms are relatively low in calories, providing only 22 kcal of energy per 100 grams. They are also rich in B vitamins such as riboflavin, niacin and pantothenic acid, which are not only important for good health, but also for the health of the body. If necessary, it can also strengthen the immune system.
In addition, the vitamin D content of mushrooms increased significantly when exposed to ultraviolet light. For many people who pursue a healthy diet, this is a collection of the nutritional properties of this plant.
End
Mushroom cultivation has a long history, and its color changes add color to our cooking, allowing us to feel a deeper understanding of the mysteries of nature while enjoying delicious food. Among the many ingredients, are you willing to try to grow this color-changing mushroom yourself?
