Agaricus bisporus

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Agaricus bisporus

Agaricus bisporus

Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America. It is one of the most commonly and widely consumed mushrooms in the world.

Description

Agaricus bisporus has a white to light brown cap, which is typically 5–10 cm in diameter. The gills are free and initially pink, turning brown and then dark brown with age. The stipe is 3–4 cm tall and 1–2 cm thick, with a small, membranous ring. The spore print is dark brown.

Varieties

There are two main varieties of Agaricus bisporus:

• The white button mushroom, which is harvested when immature.
• The brown mushroom, also known as cremini or portobello when mature.

Cultivation

Agaricus bisporus is cultivated in over 70 countries, with the largest producers being the United States, China, and the Netherlands. The cultivation process involves composting, spawning, casing, pinning, and harvesting.

Nutritional Value

Agaricus bisporus is low in calories and fat, and it is a good source of protein, vitamins (such as vitamin B2, vitamin B3, and vitamin D), and minerals (such as selenium and potassium).

Uses

Agaricus bisporus is used in a variety of culinary dishes. It can be eaten raw in salads, cooked in soups, sauces, and stir-fries, or grilled as a meat substitute.

Health Benefits

Consuming Agaricus bisporus has been associated with various health benefits, including boosting the immune system, providing antioxidant properties, and potentially reducing the risk of certain cancers.

Related Species

• Agaricus campestris
• Agaricus arvensis
• Agaricus xanthodermus

See Also

• Mushroom
• Fungi
• Edible mushrooms
• Mushroom cultivation