Vitamin B12 from Irish mushroom
Most mushrooms sold in supermarkets have been commercially grown on mushroom farms. The most popular of these, Agaricus bisporus, is considered safe for most people to eat because it is grown in controlled, sterilized environments. Historically in traditional Chinese medicine, mushrooms are believed to have medicinal value.
Specific analysis of the mushroom we incorporate demonstrate that it is high in protein, amino acids, fibre as well as multiple micronutrients, including thiamine, pyridoxine, iron, magnesium and zinc. The mushroom is also a significant source of additional B-vitamins, including riboflavin, niacin, pantothenic acid, biotin and folate as well as minerals copper, selenium, potassium. Further, the mushroom preparation is a source of β-glucan, chitin, polysaccharides, glycoproteins, proteoglycans and ergothienine but low in fat, saturated fat and salt. Indeed, mushroom has been demonstrated to result in decreased enzymatic efficiency in starch digestion and therefore highlighting potential to improve glycaemic health.